Easy Vegan Indian Inspired Tofu Scramble
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Tofu Bhurji - Vegan Bhurji or Akoori . Indian Scrambled eggs. Tofu scrambled with onion, tomato, cilantro and cumin for a delicious Eggless Bhurji Scramble Breakfast. Vegan Glutenfree Nutfree Recipe.
Prep Time 10 minutes mins
15 minutes mins
Total Time 25 minutes mins
Course Breakfast
Cuisine Indian
Servings 3
Calories 143 kcal
- 1/2 tsp oil or 2 tbsp broth for oil-free
- 1/2 red or yellow onion finely chopped
- 1 clove garlic minced
- 1 green chili serrano or Thai, finely chopped or use 2 tbsp finely chopped green bell pepper
- 1/2 teaspoon ground cumin or ground coriander or both
- 1/2 tsp turmeric
- 1/4 tsp black pepper
- 1 medium tomato finely chopped
- 1/2 tsp salt divided
- 14 oz firm tofu lightly squeezed to remove extra dipping moisture and crumbled evenly
- 1/2 cup 8 g loosely packed cilantro
- 1/4 tsp of kala namak it gives the dish an eggy flavor
Heat oil in a skillet over medium heat. Add onion and cook for 3 mins or until starting to get golden. Add garlic and chili and a pinch of salt and cook for another 2 mins until golden.
Add turmeric, cumin, black pepper and mix in. Add tomatoes and 1/4 tsp salt and mix in, cook for a minute to soften. (Add in other veggies such as peppers, zucchini, etc with the tomatoes if you like)
Add cilantro, crumbled tofu and 1/4 tsp salt and mix well. Cover and cook for 2 mins (longer for dryer). Taste and adjust.
Sprinkle in the kala namak, and mix in for a few seconds and take off the heat. Let sit for a minute before serving over toasts, pita bread, or part of a breakfast bowl with roasted potatoes, crunchy greens.
Calories: 143kcal
Keyword breakfast, cramble, easytodo, indian, protein, tofu, vegan