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    Home » Meal Type » Breakfast Recipes » Curry Tofu Scramble (Tofu Bhurji)

    Curry Tofu Scramble (Tofu Bhurji)

    Published: Apr 2, 2021 . Modified: Jan 12, 2022 by fitmealideas ·

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    Jump to Recipe - Print Recipe

    This loaded veggies curry tofu scramble AKA Tofu Bhurji is protein-rich, healthy, vegan, easy to make in 30 minutes, and a gluten-free breakfast recipe. It is loaded with vegetables, seasoned with curry powder, and great for meal prep.

    If you are looking for how to make tofu scramble without nutritional yeast then this scrambled tofu curry recipe is for you. My go-to brunch on weekends and healthy filling curry breakfast recipe on weekdays.

    Add your favorite vegetables and quickly stir up this healthy spicy masala tofu. Check this Spicy Tofu Panzanella salad for brunch or light dinner.

    curry tofu scramble served in white oval plate with fork on side.

    The post contains helpful tips and tricks to make a successful recipe on your first attempt. Please use the link above to jump to the recipe card at the end if you want to skip.

    Jump To Recipe
    • Why you will love this recipe
    • Ingredients & Notes
    • Variations
    • How to make tofu scramble
    • Tips & FAQ's
    • What to serve
    • How to store
    • Breakfast recipes you may like
    • Recipe

    Why you will love this recipe

    • Protein-rich & healthy - Eggs are part of my meals to complete my protein needs but if you are vegan then this vegan egg scramble will help you for the same. It is filling, nutritious, healthy & full of flavors.
      • Curried tofu and vegetables is one of the healthy ways to eat tofu. Tofu is very nutritious, and has many healthy benefits. A great source of protein for vegans/vegetarians, rich in iron, egg substitute for starting vegans, a complete protein source, and rich in megnesium.
      • It is vegan, gluten-free, and a macro-friendly breakfast scramble recipe. You can adjust as per your macro requirement, cook, and enjoy.
    • Easy seasoning - I use curry powder along with red chili, coriander, and turmeric. Adding dry fenugreek leaves adds an aromatic taste, though it is optional but recommended.
    • Fiber-rich & under 30 min - Adding vegetables makes it fiber-rich. Feel free to add any vegetables as listed below in variations.
    • Make-ahead & meal-prep- This healthy scramble can be made in advance and this makes it a great meal planning recipe.

    Ingredients & Notes

    Please check the recipe card for full ingredient list and measurements

    ingredients list to make breakfast tofu scramble

    To make the best Vegan Breakfast Scramble you need veggies like colorful bell peppers, peas, a few spices, and firm tofu. Feel free to add any vegetables and spices. see the variations below.

    Variations

    • Variety of vegetable - Apart from adding bell peppers you can add spinach, mushroom, peas, asparagus, kale, broccoli, green beans, chickpeas, and potato. Tofu is already rich in protein but adding mushrooms, chickpeas, or broccoli just game up the protein quantity. When in hurry I simply prefer to add peas, spinach, or kale. For morning, a healthy breakfast means to quickly whip up something and serve. You need par-boiled potatoes, to add to it if required. Also, adding red beans will make a southwest-style tofu scramble. For a Mexican-style just add chipotle.
    • Tofu variants- I used firm tofu, however, you can also make it with silken or extra firm. Scramble always comes out moist and soft with firm tofu. If you like to have more curry style texture then do not drain the water.
    • Seasoning - There are many options for scramble tofu seasoning. Red chili, paprika, cayenne pepper (depending on how much spicy you like to have), garam masala, curry powder, or kitchen king powder to name some.
    • Oil-free- To make an oil-free tofu scramble, instead of oil, use water of the same quantity. and other ingredients remain the same.

    Here is the infographic to tell you how to make vegan tofu scramble and other variations.

    infographics of vegan tofu scramble and its varitions.

    The flavors in tofu completely depend on what you put in while cooking. Play with a variety of ingredients and add what suits your taste. Tofu is a soy product that is made by coagulating the soy curd and then press to drain extra liquid. Read to check the health benefits of Tofu.

    How to make tofu scramble

    Tofu scramble is not only a great substitute for egg scramble but also a perfect side dish for vegetarians/vegans. Let see how to make curry masala tofu scramble with vegetables step by step.

    Prepare tofu

    Once you have decided which type of tofu to cook then open the packet and drain excess water by keeping it under the heavy object for about 30 minutes or using a tofu press for the same time.

    Draining water is not MUST as extra water evaporates during cooking. It saves cooking time while evaporating extra water.

    tofu pressed to drain extra water

    Once water is drained, the next question is how to scramble tofu like eggs? You can crumble it either by using a fork or using fingers, the final dish comes out like an egg scramble. For the finer texture use grater to grate the tofu.

    tofu crumbled using fork
    how to scramble tofu like eggs, use a fork

    Cook vegetables

    Heat a nonstick pan on medium heat and add oil (pic-1). Once the oil is hot add cumin seeds and let them crackle (pic-2). To this add chopped onion and saute till onion is golden brown in color (pic-3). It takes 3-4 minutes then add ginger-garlic paste and cook for 30 sec to 1 minute (pic- 4).

    cumin seeds, chopped onion & ginger garlic paste added to hot oil one by one.

    Once the raw smell of garlic disappears add diced tomatoes (pic 5). Cook for 2-3 min till tomatoes are mushy and juice evaporates. Now add peas & chopped bell peppers (pic 5-6), mix well (pic 8). Cover the pan with the lid and cook for 3-4 minutes. We need slightly soft bell peppers.

    I use frozen peas here. Just put them in hot water for 5 minutes to thaw before using.

    diced tomatoes, cut bell peppers, peas are added in cooked onion.

    Open the lid after 3-4 min and give a nice stir. Lower the heat and add spices like red chili powder, turmeric powder, curry powder & coriander powder (pic 9-12). Mix well.

    Adding spices like red chili powder, turmeric powder, curry powder & coriander powder

    Now add kasoori methi (dry fenugreek leaves) and tofu, (pic 13-15). Stir nicely and adjust the salt (pic 16).

    dry fenugreek leaves & grated tofu is added

    Cook everything for another 2-3 minutes (pic 17). Turn off the heat and add lemon juice & chopped green coriander. Mix well. (pic 18-20)

    at last lemon juice & chopped coriander is added to the tofu scramble.

    Garnish with chopped coriander or sprinkle nutritional yeast just before serving. Serve this healthy breakfast tofu vegetable scramble with bread slices.

    tofu scramble shown in a fork. close up.

    Tips & FAQ's

    • Instead of diced tomato, fresh chopped tomato, or tomato paste will also work.
    • I use frozen peas here. Just put them in hot water for 5 minutes to thaw before using.
    • Adding kasoori methi (dry fenugreek leaves) is optional.
    How to make tofu taste like eggs?

    Tofu & eggs both are great sources of protein. Both have their own unique taste. Nutritional yeast & black salt is also one of the seasonings to add for a more eggy flavor profile to curried scramble. Add 1 tablespoon nutritional yeast along with other spices and replace salt with black salt to achieve a tofu scramble that tastes just like an egg.

    Is tofu or eggs healthier?

    Tofu is higher in carbohydrates and low in cholesterol. Whereas eggs are high in cholesterol and fats. Both are great in Protein. 1 medium-size egg has 5-6 gram protein whereas 100-gram firm tofu has 8-gram protein. Both are healthy and protein-rich. Nutritional values of tofu. It is a complete source of protein and helps in building muscles.

    Is eating tofu good for weight loss?

    To lose weight, one has to consume calories lesser than their maintenance calories that mean you need to be in a calorie deficit. Weight training and adequate protein intake with a calorie deficit plan is the best way to lose weight. Tofu is one of the complete protein sources that can be added within the calories required. 
    Consumption of tofu will help you to complete protein requirements which in turn helps in maintaining muscles, resulting in weight loss.

    How much tofu a day is safe?

    Being a protein-rich ingredient, It depends on anyone's daily calorie & protein requirements. 100-gram tofu provides 8 grams of protein, It depends on other protein sources you are consuming, how much to consume in order to target daily protein intake. 

    Can I use frozen vegetables here?

    You can use any vegetables that are frozen. Thaw before using them. Frozen spinach, peas, mixed vegetables or any will work.

    What to serve

    What goes well with tofu scramble depends on when you planning to eat. Add in the wrap with avocado & lettuce to make a tofu breakfast burrito or make a toast in the morning or brunch. For lunch or dinner make buddha bowls by adding extra veggies and rice. Eat it as is in snacks because it is delicious on its own.

    How to store

    How long does this scamble last? Well, any leftover scramble can be stored in the fridge for 3-4 days easily. Microwave it for one minute or cook in a saucepan over medium heat before serving.

    Can you freeze it? Yes, you can freeze it as well. Just transfer the cooked tofu in freezer-friendly bags and store it for 2-3 months. When required take the bag out from the freezer and put it in the refrigerator overnight for defrosting. Cook as above mentioned.

    a side view of loaded veggies curry tofu scramble.

    Breakfast recipes you may like

    If you like this recipe, do check my other breakfast recipes

    • Mango Raspberry Smoothie With Vanilla Protein
    • TVP Crumbles Breakfast (TVP Scramble)
    • Cherry Chia Pudding With Macerated Cherries
    • Mixed Berry Smoothie With Almond Milk

    We have a few more tofu recipes on the blog

    • Tofu Panzanella Salad
    • Silken Tofu Scramble
    • Tofu Pudding
    • Microwave Tofu Scramble

    If you try this recipe, please consider leaving a comment and a star rating. Don't forget to tag  #fitmealideas20 on Instagram or @fitmealideas on Pinterest!

    Recipe

    Healthy curried tofu scramble cooked in the pan

    Curry Tofu Scramble (Tofu Bhurji)

    FitMealIdeas
    Vegan, protein-rich and healthy breakfast tofu scramble, is easy to make in under 30 minutes. Loaded with vegetables, seasoned with curry powder, and makes a perfect dish to include in meal planning. Also known as "Tofu Bhurji".
    5 from 6 votes
    Print Recipe Pin Recipe
    Prep Time 10 mins
    Cook Time 15 mins
    Total Time 25 mins
    Course Breakfast, Main Course, Side Dish
    Cuisine American, Indian
    Servings 4 Adults
    Calories 185 kcal

    Equipment

    • non stick pan

    Ingredients
     
     

    • 14 oz firm tofu 400gram
    • 1 teaspoon cumin seeds
    • ½ cup peas I am using frozen peas
    • 1 cup onion chopped nicely
    • ½ cup diced tomato
    • 1 tablespoon ginger-garlic paste
    • 1 cup bell peppers colorful or any single color, chopped finely
    • 1 teaspoon red chili powder I use mildly hot chili powder. Adjust heat as per your taste
    • ½ teaspoon curry powder can be replaced with garam masala or kitchen king masala
    • ½ teaspoon turmeric powder
    • 1 tablespoon kasoori methi (dry fenugreek leaves) optional but recommended, you do not want to miss the flavors
    • 1 tablespoon lemon juice
    • 1.5 tablespoon cooking oil
    • green coriander to garnish

    Instructions
     

    • To make a vegetarian scramble first choose, silken, firm, or extra firm tofu. Open the packet and drain excess water by keeping it under the heavy object for about 30 minutes or using a tofu press for the same time. Draining water is not MUST as extra water evaporates during cooking.
      14 oz firm tofu
      tofu pressed to drain extra water
    • Once water is drained, choose your preferred method to scramble it. You can crumble either by using a fork or fingers, this will give you egg look-alike crumbled texture. For the finer texture use grater to grate the tofu.
      14 oz firm tofu
      tofu crumbled using fork
    • Heat a heavy bottom pan on medium heat and add oil (pic-1). Once the oil is hot add cumin seeds and let them crackle (pic-2). To this add chopped onion and saute till onion is golden brown in color (pic-3). It takes 3-4 minutes then add ginger-garlic paste and cook for 30 sec to 1 minute (pic- 4).
      1 teaspoon cumin seeds, 1 cup onion, 1.5 tablespoon cooking oil, 1 tablespoon ginger-garlic paste
      cumin seeds, chopped onion & ginger garlic paste added to hot oil one by one.
    • Once the raw smell of garlic disappears add diced tomatoes (pic 5). Cook for 2-3 min till tomatoes are mushy and juice evaporates. Now add peas & chopped bell peppers (pic 5-6), mix well (pic 8). Cover the pan with the lid and cook for 3-4 minutes. We need slightly soft bell peppers.
      ½ cup peas, ½ cup diced tomato, 1 cup bell peppers
      diced tomatoes, cut bell peppers, peas are added in cooked onion.
    • Open the lid after 3-4 min and give a nice stir. Lower the heat and add spices like red chili powder, turmeric powder, curry powder & coriander powder (pic 9-12). Mix well.
      1 teaspoon red chili powder, ½ teaspoon turmeric powder, ½ teaspoon curry powder
      Adding spices like red chili powder, turmeric powder, curry powder & coriander powder
    • Now add kasoori methi (dry fenugreek leaves) and grated tofu, (pic 13-15). Stir nicely and adjust the salt (pic 16).
      1 tablespoon kasoori methi (dry fenugreek leaves), 14 oz firm tofu
      dry fenugreek leaves & grated tofu is added
    • Cook everything for another 2-3 minutes (pic 17). Turn off the heat and add lemon juice & chopped green coriander. Mix well. (pic 18-20)
      Garnish with chopped coriander or sprinkle nutritional yeast just before serving. Serve this healthy breakfast scramble with bread slices or in brunch during weekends.
      1 tablespoon lemon juice, green coriander to garnish
      at last lemon juice & chopped coriander is added to the tofu scramble.

    Notes

    Tips 
    • If fresh vegetables are not around then you can use frozen vegetables as well.
    • Black salt is also used in the scramble, which gives a more eggy flavor profile. I prefer plain salt for my vegetarian scramble.
    • Use nutritional yeast to achieve more like eggy flavor.
    • I use frozen peas here. Just put them in hot water for 5 minutes to thaw before using.
    • Instead of diced tomato, fresh chopped tomato, or tomato paste will also work.
    • Adding kasoori methi (dry fenugreek leaves) is optional. But recommended making the best scramble.
    • Leftover tofu scramble can be stored in the fridge for 3-4 days easily. You just have to microwave for one minute before serving.
    • Use firm tofu, but this recipe will work if you use the other type of tofu as well.
     
     
     
     

    Nutrition

    Calories: 185kcalCarbohydrates: 13gProtein: 11gFat: 10gSaturated Fat: 1gTrans Fat: 1gSodium: 22mgPotassium: 270mgFiber: 4gSugar: 5gVitamin A: 1498IUVitamin C: 62mgCalcium: 158mgIron: 3mg
    Tried this recipe?Mention @fitmealideas20 or tag #fitmealideas20. I would LOVE to see your creations!
    How To Microwave Asparagus »

    Reader Interactions

    Comments

    1. Bintu | Budget Delicious says

      April 06, 2021 at 12:10 pm

      5 stars
      Such a flavourful and healthy breakfast option! Definitely going to try this one morning this week.

      Reply
    2. Irina says

      April 06, 2021 at 12:42 pm

      5 stars
      What a sunny meal you have created! It looks appetizing and sounds delicious. It is on my list now. 🙂

      Reply
    3. Tara says

      April 06, 2021 at 12:51 pm

      5 stars
      Such a delicious way to cook tofu! I love all those flavors and how easily it comes together. Looks so good!

      Reply
    4. Beth says

      April 06, 2021 at 1:08 pm

      5 stars
      Yummy! Definitely going to make this for breakfast tomorrow! So excited! My family is going to love it!

      Reply
    5. Gail Montero says

      April 06, 2021 at 2:26 pm

      5 stars
      Love all the spices here! What a flavor explosion in the mouth!

      Reply

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