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How to Make Tofu Bhurji: An Indian-Inspired Dish

I am a chef on a luxury world cruise liner. I love to cook and write recipes that are inspired by foods from all over the world.

Discover how to make tofu bhurji, an Indian-insipred dish.

Discover how to make tofu bhurji, an Indian-insipred dish.

Tofu bhurji, also known as tofu scramble, is a tofu dish from India that is flavored with various local spices. In some parts of India, paneer (a curd-like cheese) is used as an alternative to tofu. The only difference between the two versions is that the former has a higher calorie and fat content than the latter.

I was inspired to create this recipe after spending a couple of months touring India, the Middle East, and the surrounding regions. I ran out of eggs, so I decided to used tofu to replace them. I added corn kernels for a sweeter taste and peas for additional texture. Then I flavored the dish with various spices. Let me teach you how to make my version of tofu bhurji.

Cook Time

Prep timeCook timeReady inYields

5 min

15 min

20 min

2 servings

The ingredients for tofu bhurji.

The ingredients for tofu bhurji.


  • 200 grams tofu, broken into pieces
  • 1/8 cup corn
  • 1/8 cup peas
  • 2 teaspoons curry powder
  • 3/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon turmeric powder
  • 1/4 teaspoon cumin
  • 1/8 teaspoon chili powder
  • 1 tablespoon butter
  • tomato, for a side dish (optional)
  • spring onion, for garnish
  • cooking oil


For Preparation:

  • 1 medium bowl
  • 4 small bowls
  • 1 medium plate
  • measuring cups
  • measuring spoons
  • chopping board
  • knife

For Cooking:

  • frying pan
  • spatula


  1. Heat oil and butter in a frying pan.
  2. Add tofu pieces. Continue breaking the tofu into pieces until a scrambled-egg texture is achieved. Cook until they're a bit brown.
  3. Mix in the peas, corn kernels, and all spices.
  4. Adjust the seasoning if needed.
  5. Garnish with spring onions and/or serve with tomato.
tofu recipes Indian

tofu recipes Indian

Tips and Techniques

  • Increase the amount of chili powder for a spicier version of this recipe.
  • Replace the corn and peas with other vegetables, if preferred.
  • Feel free to add other spices.
  • Omit the butter to make the recipe vegan-friendly.

More Delectable Tofu Recipes

© 2018 Travel Chef


Travel Chef (author) from Manila on November 25, 2018:

Hi Liz,

Ship's kitchen life that we can also use at our home. Flexibility in our kitchen is really important.

Liz Westwood from UK on November 25, 2018:

You give an interesting insight into life in a ship's kitchen.

Travel Chef (author) from Manila on November 24, 2018:

Hello Louise,

It's simple, affordable, and nutritious so I do recommend this recipe to everybody. I hope you try it yourself. Cheers!

Travel Chef (author) from Manila on November 24, 2018:

Hi Liz,

As a chef, I think it's important to follow the basic requirements or instructions of a particular recipe. However, cooking also requires flexibility. I started learning that concept the first time I worked 5 days at sea. These days were tough days for the whole kitchen brigade because our food stocks started to deplete day after day. These situations required us to create dishes based on what is available in our store room. I hope you enjoy the recipe. Have a great weekend!

Travel Chef (author) from Manila on November 24, 2018:

Hello Peggy,

I hope you try this recipe. Let me know then how it goes. Have a great weekend, enjoy!

Travel Chef (author) from Manila on November 24, 2018:

Hi Carolyn,

If you are a tofu fan, you will surely enjoy this recipe. Just mix and match whatever ingredients and spices you have at home.

Louise Powles from Norfolk, England on November 24, 2018:

That sounds lovely. Thankyou for the recipe.

Liz Westwood from UK on November 24, 2018:

I like the versatility of your recipes, how you can swap ingredients around.

Peggy Woods from Houston, Texas on November 24, 2018:

This sounds flavorful and good. Thanks for your recipe.

carolynkaye from USA on November 24, 2018:

This looks delicious. I'll have to try it.

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