Tofu Bhurji (Indian-style Spicy Scrambled Tofu) (Edit recipe)

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Bhurji translates to 'scrambled' and this Tofu Bhurji is my take on scrambled eggs... but with Tofu and a few basic Indian spices. It is flavorful, a rich source of protein and a great option for breakfast, lunch or dinner. While the recipe calls for onions and tomatoes as the only 2 veggies, you can definitely bulk it up by adding bell peppers or broccoli. This recipe is Vegan, Gluten-free, Dairy-free and Plant-based Whole30 compatible.

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PREP TIME

10 minutes

COOK TIME

15 minutes

INGREDIENTS

Serves: 3-4

Ingredients

1 - 1.5 Tbsp Extra Virgin Olive Oil
1 tsp Whole Cumin Seed
0.25 tsp Asafoetida Powder
1 whole Yellow Onion, chopped
1 whole Roma Tomato, chopped
0.125 tsp Turmeric Powder, Primal Palate
0.5 tsp Chili Powder
1 tsp Ground Cumin, Primal Palate
1 tsp ground Coriander
1 tsp Himalayan Pink Salt, Primal Palate
0.5 lb Tofu, Extra-firm, pressed & crumbled
2 Tbsp Cilantro, fresh, chopped

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Heat oil in a pan and add cumin seeds. Allow them to splutter.
Add asafoetida powder followed by chopped onions.
Sauté the onions until translucent to golden brown.
Add chopped tomato and cook until they break down. Use the back of your spatula to mash the tomato.
Add all spices - turmeric powder, chili powder, ground cumin, ground coriander and salt.
Give it a good stir and cook until the oil starts releasing from the sides, typically 2-3 minutes.
Add pressed, crumbled Extra-firm Tofu and mix well.
Cook for 5-7 minutes and then garnish with fresh, chopped cilantro.
Add as a protein source to your plant-based bowl and enjoy!

Notes

For the best results, use extra-firm or firm tofu. Pressing the tofu is an essential step in draining the water and removing excess moisture. To press tofu, place it in deep plate, cover it with a paper towel and keep a heavy object (such as a cast iron pan) on top for atleast 15-20 minutes. // While the specified spices are sufficient to make this recipe, you could also add Curry Powder for a delicious twist. // This Tofu Bhurji tastes best when eaten the same day of cooking, but can be stored in an airtight container for about 2-3 days in the refrigerator. // If you are not on a Plant-based Whole30, you can enjoy Tofu Bhurji as a side dish with roti, naan, rice, lentils or stuffed in parathas and sandwiches.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	127
Fat:	8 g
Carbohydrates:	6 g
Protein:	9 g
Cholesterol:	0 g
Sodium:	599 mg
Fiber:	2 g
Sugars:	2 g
Sugar Alcohol:	0 g
Calculated for total recipe.

Ingredients include paid links.

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