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Tofu Bhurji – Vegan Bhurji (Indian Breakfast Scramble)

April 10, 2019 By Richa 24 Comments

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Tofu Bhurji – Vegan Bhurji or Akoori. Indian Scramble. Tofu scrambled with onion, tomato, cilantro and cumin for a delicious Eggless Bhurji Scramble Breakfast. 1 Pot 15 mins Vegan Glutenfree Nutfree Recipe. Can be soyfree. Jump to Recipe

Tofu Bhurji - Vegan Bhurji or Akoori . Indian Scramble. Tofu scrambled with onion, tomato, cilantro and cumin for a delicious Eggless Bhurji Scramble Breakfast. 1 Pot 15 mins #Vegan #Glutenfree #Nutfree #Recipe #VeganRicha #indianRecipe #tofuburji Can be soyfree. 

Morning Savory Breakfast while growing up were a few repeat options. Poha, Upma, Savory Chickpea Flour pancakes, steamed savory cakes etc.  Egg bhurji (Indian scrambled eggs), and paneer bhurji(scrambled paneer) were one of the options for days one of us kids had some active events. Bhurji means scramble mix. The key feature of my Mom’s bhurji was that there would be more of the onion, tomato and cilantro than the paneer. It must have been because one of us was picky about it. But the balance of those flavors works out so perfectly!

This version with tofu is a simple scramble with a few ingredients. But when done, it becomes a vibrant, delicious, savory, satisfying meal to start the day. The bhurji is best served hot with toasted breads or in a breakfast bowl. Make this with chickpea flour tofu for soyfree.

The recipe is flexible to taste, add veggies of choice, change up the spices and make this your own.

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 #VeganRicha #indianRecipe #tofuburji Can be soyfree. 

How to make Indian Tofu Bhurji and Ingredients Substitution options

  • Onion is cooked to golden. It adds volume to the dish as well as a balance of sweet caramelized flavor. You can use zucchini or a neutral squash as a substitute. Or use other veggies to bulk up such as peppers.
  • Garlic and green chilies are added and cooked to have a bit of a bite for a fresher flavor. You can omit the garlic if you wish and use mild chilies or green bell pepper as a substitute for the chili.
  • Turmeric, cumin or coriander, a good amount of black pepper are added and sauteed into the veggies. This dish is is mildly spiced with simple spices for a quick satisfying breakfast. The earthy turmeric and cumin and fresh pepper work really well with the onion, tomato, cilantro base. Change these up to preference.
  • Tomatoes are added and cooked just a bit for moisture and tang. You can add other veggies too.
  • Cilantro is the key ingredient here. A good load of cilantro adds an amazing flavor profile.
  • Crumbled up tofu and salt are then folded in and cooked. Tofu can be subbed with chickpea flour tofu or mashed chickpeas. Add a bit of water with the chickpeas to moisten.
  • Kala namak, the indian sulphur salt is sprinkled for the eggy flavor and lightly mixed in the end so that the eggy flavor does not cook out. If you dont have it, use regular salt. The egg flavor is not the highlight of this bhurji. It is delicious with or without. Add more for more eggy flavor.

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 #VeganRicha #indianRecipe #tofuburji Can be soyfree. 

More Savory Breakfast options from the blog

  • Chickpea Flour Frittata
  • Savory Oats Hash
  • Chickpea Chilaquiles
  • Sweet Potato Hash 
  • Lentil Frittata
  • Sprouted Lentil Avocado Toast

Step by Step photos

Assemble the ingredients. Chop and keep ready.

Ingredients for our Vegan Tofu Bhurji in Bowls

Start by cooking the onion to golden. Then add the garlic and chili and cook for a minute.

Chopped Onion in a white skillet for our Vegan Tofu Bhurji
Onion in a skiller for our Vegan Tofu Bhurji Ingredients for our Vegan Tofu Bhurji in a white skillet

Add the tomatoes and cook for half a minute. then add the cilantro, crumbled tofu and salt and mix in. Cover and cook for a few minutes to heat through. Add in the kala namak and mix in. Take off heat and let sit for a minute before serving over toasts, pita bread or part of a breakfast bowl with roasted potatoes, crunchy greens.

Our Vegan Tofu Bhurji in a white skillet

What to Serve with this Bhurji

  • Toasted and buttered sandwich bread of choice.
  • Toasted Pita Bread or flatbread, or use this glutenfree Cauliflower flatbread
  • Fresh Naan
  • Roasted Potatoes, such as these crunchy potatoes or these Gujarati potatoes
  • Make wraps with the bhurji with roasted veggies or potatoes and a sauce/dressing.

Our Vegan Tofu Bhurji in a white plate with border

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 #VeganRicha #indianRecipe #tofuburji Can be soyfree. 
Print Recipe
5 from 8 votes

Tofu Bhurji Vegan Bhurji

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.Can be soyfree with chickpea flour tofu
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Breakfast
Cuisine: Indian, Vegan
Keyword: paneer bhurji, scrambled tofu indian style, soya bhurji, tofu akoori, tofu scramble, vegan bhurji
Servings: 3
Calories: 142kcal
Author: Vegan Richa

Ingredients

  • 1/2 tsp (0.5 tsp) oil or 2 tbsp broth for oilfree
  • 1/2 (0.5 ) red or yellow onion , finely chopped
  • 1 clove garlic , minced
  • 1 green chilli , serrano or thai , finely chopped or use 2 tbsp finely chopped green bell pepper
  • 1/2 teaspoon (0.5 teaspoon) ground cumin or ground coriander
  • 1/2 tsp (0.5 tsp) turmeric
  • 1/4 tsp (0.25 tsp) black pepper
  • 1 medium tomato , finely chopped
  • 1/2 tsp (0.5 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 (0.25 tsp) kala namak

Instructions

  • 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 kala namak, and mix in for a few seconds and take off heat. Let sit for a minute before serving over toasts, pita bread or part of a breakfast bowl with roasted potatoes, crunchy greens.

Notes

Soyfree: Tofu can be subbed with chickpea flour tofu or mashed chickpeas. Add a bit of water with the chickpeas to moisten.
 
Oilfree: Use water or broth to saute.
Also see above in the post for substitution options.
 
Nutrition is for 1 serve, does not include bread

Nutrition

Nutrition Facts
Tofu Bhurji Vegan Bhurji
Amount Per Serving
Calories 142 Calories from Fat 54
% Daily Value*
Fat 6g9%
Sodium 442mg19%
Potassium 137mg4%
Carbohydrates 8g3%
Fiber 2g8%
Sugar 2g2%
Protein 12g24%
Vitamin A 520IU10%
Vitamin C 9.8mg12%
Calcium 174mg17%
Iron 2.1mg12%
* Percent Daily Values are based on a 2000 calorie diet.

 

Filed Under: Breakfast Recipes, gluten free, Indian Vegan Recipes, main course, main course:India, Savory Breakfast Recipes Tagged With: vegan, video



⭐️⭐️⭐️⭐️ If you Love the Recipe, Please consider rating it using stars in comments! It helps readers and helps more people find the recipe online! I love hearing from you all! ⭐⭐⭐⭐

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  1. tori says

    April 10, 2019 at 6:57 am

    5 stars
    This looks so beautiful and I love the flavors going on. Thanks for sharing!

    Reply
    • Richa says

      April 10, 2019 at 10:09 am

      thanks!

      Reply
  2. Vasu says

    April 10, 2019 at 5:02 pm

    5 stars
    Loved the recipe. A couple of things I did were to use at least 4 finely chopped onions and I also grated the tofu, instead of crumbling.
    Everyone loved it! Thank u for the recipe.

    Reply
    • Richa says

      April 10, 2019 at 5:23 pm

      awesome! thats a lot of onion for 14 oz. were they small onions? onions here are huge 🙂

      Reply
  3. Nithya Ramesh says

    April 11, 2019 at 1:06 am

    Your recipes are simple and keeps Richa. Also the alternative options you give, great idea. Thanks.

    Reply
  4. Vasu says

    April 11, 2019 at 3:28 am

    Richa.. the onions were medium to large size. Even when I make anda bhurji, I use a lot of onions, as my family loves onions. It also stretches the tofu bhurji to 2 meals😆

    Reply
    • Richa says

      April 11, 2019 at 9:11 am

      ah! awesome!

      Reply
  5. Marc S says

    April 11, 2019 at 7:23 am

    When do you add the cilantro?

    Reply
    • Richa says

      April 11, 2019 at 9:10 am

      with the tofu. uodated

      Reply
  6. Susan Wright says

    April 11, 2019 at 7:47 am

    5 stars
    it looks great got to try it thanks

    Reply
  7. Michael says

    April 11, 2019 at 8:22 am

    Going to try making tomorrow! When do you add the cilantro? I missed that part in the recipe directions

    Reply
    • Richa says

      April 11, 2019 at 9:10 am

      with the tofu. updated

      Reply
  8. arj says

    April 11, 2019 at 8:54 am

    5 stars
    Love this flavor take on tofu scramble, which I have at least once a week. I like learning your process for when to layer the spices. I learn so much from you posts and recipes. Thank you!

    Reply
    • Richa says

      April 11, 2019 at 9:10 am

      thanks!

      Reply
  9. Janine says

    April 26, 2019 at 5:28 am

    5 stars
    Fantastic recipe – so easy and delicious! Healthy too – we are trying to loose weight so the macros are awesome. Had to double the quantities as they wanted to take it to work for lunch tomorrow. Love it

    Reply
    • Richa says

      April 26, 2019 at 9:44 am

      awesome!

      Reply
  10. Cassie Tran says

    April 27, 2019 at 8:11 am

    Tofu scrambles taste so flavorful and heavenly with Indian spices! I never fail to add turmeric and pepper into mine. But all of these other spices such as cumin, coriander, and kala namak sounds wonderful with the scramble as well!

    Reply
  11. Kirsti says

    June 4, 2019 at 12:53 pm

    5 stars
    Just have to comment because this tofu scramble is delightful! I’ve never had it with Indian flavours, but now that I’ve tried it I might always make it this way! Looking forward to trying more of your recipes 🙂

    Reply
    • Richa says

      June 4, 2019 at 1:16 pm

      yay!

      Reply
  12. Marissa says

    February 11, 2020 at 10:28 am

    5 stars
    I made this for breakfast today and enjoyed it very much! Thanks!!!

    Reply
  13. Patricia says

    May 4, 2020 at 11:45 pm

    5 stars
    It looks delicious but as a single vegan can I freeze the surplus?

    Reply
    • Vegan Richa Support says

      May 5, 2020 at 12:34 pm

      Yes! The texture may change once you defrost it but the flavor will stay the same!

      Reply
  14. Rashmi says

    November 12, 2020 at 1:22 am

    prepared and loved the recipe too yummy, thanks Babe <3

    Reply
    • Vegan Richa Support says

      November 13, 2020 at 9:39 am

      yay!

      Reply

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Hi, I'm Richa! I create flavorful plant based recipes that are inspired by my Indian upbringing, including many gluten-free, soy-free, and oil-free options. Read more about me and the blog...

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