indianEasyveganvegetariangluten freedairy free

Tofu Bhurji

Name: Tofu Bhurji
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Cuisine: indian
Ingredients: 300 g tofu (firm, drained and crumbled); 1 tbsp oil; 0.5 tsp cumin seeds; 2 pcs onion (medium, finely chopped); 1 inch ginger (finely chopped); 4 pcs garlic (cloves, finely chopped); 2 pcs green chili (finely chopped); 2 pcs tomato (medium, finely chopped); 1 pinch turmeric powder; 1 pinch red chili powder; 1 tsp coriander powder; 1 pinch garam masala; 0.5 tsp salt; 2 tbsp cilantro (chopped); 1 tbsp lemon juice

RATING

4.4/5(67)

TASTE SCORE

8/10

Crumbled tofu cooked with onions, tomatoes, green chili, and everyday Indian spices makes a quick, satisfying bhurji. It is hearty enough for lunch or dinner and works beautifully with roti, toast, or paratha.

PREP

10m

COOK

15m

SERVES

1 KATORI

139 cal

SERVINGS

METHOD · 7 STEPS

prep · ~10 min
Prep the tofu and vegetables.
1.Drain the tofu well and crumble it with your fingers into small, bhurji-like pieces.
2.Finely chop the onion, tomato, ginger, garlic, and green chili.
3.Measure the spices, cilantro, and lemon juice so everything is ready near the stove.
temper · ~1 min
Heat the oil and crackle the cumin.
Heat the oil in a pan over medium heat. Add cumin seeds and let them sizzle until fragrant.
saute · ~6 min
Cook the onion, ginger, garlic, and chili.
1.Add the chopped onion and cook until soft and light golden, about 4 to 5 minutes.
2.Add the ginger, garlic, and green chili.
3.Cook for 1 minute until the raw smell fades.
TIPKeep the heat medium so the garlic cooks gently and does not burn.
saute · ~5 min
Cook the tomatoes and spices.
1.Add the chopped tomato and salt, then cook until the tomatoes soften and turn pulpy.
2.Add turmeric powder, red chili powder, coriander powder, and garam masala.
3.Mix well and cook for 2 minutes so the masala loses its raw edge.
saute · ~4 min
Add the tofu and cook the bhurji.
Add the crumbled tofu and mix gently so it gets coated well with the masala. Cook for 3 to 4 minutes, stirring now and then, until the tofu is hot and the bhurji looks semi-dry.
TIPDo not overcook the tofu or it can turn dry and chewy.
garnish
Finish with cilantro and lemon juice.
Turn off the heat, then mix in the chopped cilantro and lemon juice for a fresh finish.
serve
Serve the tofu bhurji hot.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Drain the tofu very well before crumbling, or the bhurji can turn watery instead of semi-dry.
2
Crumble the tofu into small uneven bits so it mimics classic bhurji texture and catches more masala.
3
Cook the onions until light golden, not dark brown, so the bhurji stays soft and not bitter.
4
Let the tomatoes become pulpy before adding tofu; this prevents raw-tasting masala in the final dish.
5
Add lemon juice only after switching off the heat to keep its brightness fresh and sharp.
6
If reheating leftovers, warm gently with a splash of water so the tofu does not dry out.
7
This bhurji packs well for lunch; make it slightly drier if serving in rolls or sandwiches.