Curry Tofu Scramble (Tofu Bhurji)
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".
Equipment
- non stick pan
Ingredients
- 14 oz firm tofu 400gram
- 1 tsp cumin seeds
- 1/2 cup peas I am using frozen peas
- 1 cup onion chopped nicely
- 1/2 cup diced tomato
- 1 tbsp ginger-garlic paste
- 1 cup bell peppers colorful or any single color, chopped finely
- 1 tsp red chili powder I use mildly hot chili powder. Adjust heat as per your taste
- 1/2 tsp curry powder can be replaced with garam masala or kitchen king masala
- 1/2 tsp turmeric powder
- 1 tbsp kasoori methi (dry fenugreek leaves) optional but recommended, you do not want to miss the flavors
- 1 tbsp lemon juice
- 1.5 tbsp 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
- 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
- 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 tsp cumin seeds, 1 cup onion, 1.5 tbsp cooking oil, 1 tbsp ginger-garlic paste
- 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.1/2 cup peas, 1/2 cup diced tomato, 1 cup bell peppers
- 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 tsp red chili powder, 1/2 tsp turmeric powder, 1/2 tsp curry powder
- Now add kasoori methi (dry fenugreek leaves) and grated tofu, (pic 13-15). Stir nicely and adjust the salt (pic 16).1 tbsp kasoori methi (dry fenugreek leaves), 14 oz firm tofu
- 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 tbsp lemon juice, green coriander to garnish
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 @thefitmealideas or tag #thefitmealideas. I would LOVE to see your creations!
