Masala Tofu Scramble recipe | Tofu bhurji recipe
Kick-start your day with this mouth-watering, heart-healthy & satisfying Masala Tofu Scramble that is also quick & easy to make. Made with firm tofu, vegetables, herbs & spices, this dish packs a punch of plant-based protein, calcium, iron, potassium, dietary fiber (keeping you full for longer) & flavor. Whether you’re a vegan, gluten-free or just looking to incorporate plant-based meals in your diet, this Masala Tofu Scramble is a must-try!
Servings 2 people
Calories 238kcal
Equipment
- Frying pan/wok
- weighing scale
Ingredients
- 250 gms firm/extra firm tofu, pat dried with a paper towel
- 1 tbsp oil
- ¼ tsp cumin seeds
- 1 tsp finely chopped ginger
- 1 large clove garlic, finely chopped
- 1 green chili, finely chopped
- ¼ cup finely chopped onion (approx. 1 small onion)
- ½ cup frozen peas (for more options, refer to notes)
- ½ cup chopped tomato (approx. 1 medium tomato)
- ½ - ¾ tsp salt or as per taste
- ¼ tsp turmeric powder
- ¼ tsp chilli powder
- ⅛-¼ tsp ground black pepper or as per taste
- ¼ tsp garam masala powder
- ½ tsp kala namak (black salt, refer to notes)
- 1 tbsp kasoori methi (dried fenugreek leaves, refer to notes)
- 1-2 tbsp chopped coriander/cilantro
Instructions
Prepare the ingredients
- Take the tofu out of the packet & drain any excess water.
- Weigh the tofu & take 250 gms of tofu (the tofu may weigh more than what’s mentioned on the packet as it absorbs the water in the packaging).
- Using a paper towel, pat dry the tofu from all the sides.
- In a bowl, crumble the tofu using your hands (or a fork). Keep aside.
- Mince the ginger & garlic.
- Slit the green chili in half lengthwise and & finely slice it. I like to keep the seeds but if you prefer less heat, then scoop out the seeds before slicing the chili.
- Roughly chop the onion into small pieces.
- Roughly chop the tomato into medium size pieces.
- Rinse the frozen peas to thaw & bring them to room temperature. This helps to maintain the temperature in the pan while cooking.
- Finely chop the coriander/cilantro.
Cook the Masala Tofu Scramble
- On medium heat, heat oil in a medium-large frying pan (a wok or a wide pot is also fine).
- Add the cumin seeds and sizzle for approx. 15-20 seconds, taking care not to burn the seeds.
- Next, sauté ginger, garlic & green chili for approx. 45-50 seconds (just enough to remove the raw smell from ginger & garlic).
- Add the onion and sauté till light pink, approx. up to a minute.
- Put in the peas & the tomato. Mix.
- Mix in the salt (start with 1⁄2 tsp initially as we will also be adding kala namak that will add to the saltiness), turmeric powder, red chilli powder, ground black pepper & garam masala. If you prefer less heat, then reduce the amount of red chili powder & ground black pepper.
- Add the crumbled tofu and mix thoroughly to uniformly coat the tofu with the spiced onion & tomato mixture.
- Lightly rub the kasoori methi between your palms to make a coarse powder and add to the scrambled tofu.
- Add the kala namak & mix. Taste & add salt if needed. (if you find it hot for your taste, then adding a little more salt will reduce the heat)
- Switch off the gas & garnish with coriander/cilantro.
- Serve hot as-is or with a toast. This also makes a great filling for sandwiches & wraps.
Video
Notes
- 1 cup=250ml
- Frozen peas - In place of peas, you could also use ½ cup chopped capsicum or spring onions or any chopped green leafy vegetables like spinach or kale.
- Kala namak or black salt provides an eggy aroma & flavor due to its sulphur content. Kala namak is commonly used in Indian cooking and is an essential ingredient in chutneys & various spice blends such as chat masala. Add it at the end, as the aroma goes away with cooking.
- Kasoori/kasuri methi is the dried version of the aromatic green leafy vegetable, fenugreek (methi). It is usually added for its flavor and its mouth-watering aroma. The aroma and flavor are released by lightly rubbing the dried leaves between your palms to make a coarse powder before adding to the dish. If you need some inspiration for using kasoori methi, check out these vegan & gluten-free Zucchini (courgette) fritters.
- Cooking in advance - this is a great make-ahead recipe, perfect for busy mornings. Store it in an air-tight container in the refrigerator for 2-3 days. Reheat & serve.
- Calories information is approximate, calculated using online Recipe Calorie & Nutrition Calculator. Calories are calculated for the recipe if peas are used. The calories will change depending on the vegetable used and on the brand of tofu used.
Nutrition
Calories: 238kcal