North Indian Recipes

Tandoori Tofu Bhurji

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Are you having a lazy weekend morning? Maybe craving a quick, easy yet hearty breakfast? Well, I have a solution for you! Crumble up some tofu, toss in some veggies and Tandoori Masala, and top it on some toast! Ta da! Breakfast (or brunch) is ready!

This vegan breakfast scramble with subtle Indian flavors would be great for a crowd as well. Make a big pot of this bhurji and serve some bread on the side. It tastes great with hot chappati or roti as well.

Another great breakfast option is Paneer Bhurji. Check out my classic Paneer Bhurji recipe here.

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Tandoori Tofu Bhurji

Recipe by Chaitra’s CreationsCuisine: Indian, North Indian
Servings

6

servings
Prep Time

10

minutes
Cooking Time

10

minutes
Calories per Serving

120

kcal

A simple and quick dry fry that involves tofu and tandoori masala

Ingredients

  • 4 tbsp oil

  • 1 tsp jeera/ cumin seeds

  • 2-4 green chilis (minced)

  • 1 inch ginger (grated)

  • 2 cloves garlic (minced/crushed)

  • 1 medium red onion (finely diced)

  • 1 medium green pepper (finely diced)

  • 1 medium tomato (finely chopped)

  • 1/2 tsp turmeric

  • 1 tsp tandoori masala

  • 1 block firm tofu (grated/crumbled)

  • Salt to taste

  • 1 tsp lemon juice

  • 1 handful cilantro (finely chopped)

Instructions

  • Heat 4 tbsp oil  in a sauté pan  at a medium flame.
  • Add 1 tsp jeera/ cumin seeds to the oil.
  • Once the cumin seeds start to brown, add 2-4 green chili (minced), 1 inch ginger (grated), and 2 cloves of garlic (minced/crushed). Sauté till aromatic.
  • Add 1 medium red onion (finely diced). Sauté till translucent.
  • Then, add 1 medium green pepper (finely diced). Cook covered for a few minutes.
  • Once the green pepper is cooked, add 1 medium tomato (finely chopped). Sauté for a few minutes till the tomatoes are cooked. (Note: don’t let the tomatoes become too mushy.)
  • Once the tomatoes are cooked, add 1/2 tsp turmeric. Sauté for a few minutes until the raw smell of turmeric goes away.
  • Then, add 1 tsp tandoori masala. Mix well.
  • Then, add 1 block firm tofu (grated/crumbled). Mix well. (Note: make sure you drain the tofu and let it air dry for a few minutes before you crumble it.)
  • Add salt to taste and let cook for a few more minutes.
  • Take off flame and add 1 tsp lemon juice. Garnish with a handful of finely chopped cilantro. Serve on toasted bread. Enjoy 😊

Notes

  • Since we are just crumbling the tofu, firm tofu is fine. You don’t need to press it. However, you should drain the tofu and let it dry for a few minutes before you crumble it.
  • This recipe requires a little more oil than most other recipes. This helps prevent the tofu from becoming too dry.
  • I prefer red onions for this dish only because the contrast in color adds a nice touch to the appearance of the Tofu Bhurji. However, you can use yellow onions as well.
  • For the Tandoori Masala, I used Spicewalla brand.
  • I prefer to mince my green chilis in a grinder. However, you can finely mince them by hand or even just slit them.
  • I prefer to grate my ginger. Alternatively, you could use a pre-made ginger paste.
  • I prefer to crush my garlic via a mortar and pestle. You could finely mince by hand or use a pre-made garlic paste.
  • There are many versions of this recipe. This is my tried and true version that I came up with.  I hope you love it!
  • Vegan Option: This recipe is vegan. 🙂

Did you make this recipe?

I hope you all try this recipe out! I would love to see your own adventures in cooking! Please take a pic and share them with me on Instagram/Facebook @chaitrascreations.

 

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