How to Make Tofu Bhurji: An Indian-Inspired 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 it. 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.
- 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 side dish (optional)
- spring onion, for garnish
- cooking oil
- 1 medium bowl
- 4 small bowls
- 1 medium plate
- measuring cups
- measuring spoons
- chopping board
- frying pan
- Heat oil and butter in a frying pan.
- Add tofu pieces. Continue breaking the tofu into pieces until a scrambled-egg texture is achieved. Cook until a bit brown.
- Mix in the peas, corn kernels, and all spices.
- Adjust the seasoning if needed.
- Garnish with spring onions and/or serve with tomato.
Tips and Techniques
- Increase the amount of chili powder for a spicier version of this recipe.
- Replace corn and peas with other vegetables if preferred.
- Feel free to add other spices.
- Omit the butter to make the recipe vegan friendly.
Questions & Answers
© 2018 Dred Cuan