Tofu Bhurji Vegan Bhurji
User Reviews
5
Tofu Bhurji Vegan Bhurji
Description
This vegan bhurji involves gently sautéing chopped onion until golden, then adding garlic, chili, and spices including turmeric and cumin to build flavor. Fresh tomato softens into the mix, balancing the spices and adding juiciness. Crumbled firm tofu is integrated and cooked through, absorbing the seasonings. The finishing touch of kala namak introduces a sulfurous note often associated with eggs, providing characteristic taste.
Texturally, the dish offers a moist scramble with tender tofu contrasted by the softness of the cooked vegetables and freshness of cilantro. It's simple to prepare and suitable for serving on toast, pita, or alongside other breakfast components like potatoes and greens.
Substitutions include chickpea flour tofu or mashed chickpeas for soy-free versions, and water or broth instead of oil for oil-free adaptation. Nutritional information pertains to a single serving excluding any bread accompaniment.
Ingredients
- 1/2 tsp neutral cooking oil or 2 tbsp broth for oilfree, generic cooking oil
- 1/2 onion finely chopped, red or yellow
- 1 clove garlic , minced
- 1 green chilli , serrano or thai , finely chopped or use 2 tbsp finely chopped green bell pepper
- 1/2 teaspoon cumin or ground coriander, ground
- 1/2 tsp Turmeric
- 1/4 tsp black pepper
- 1 tomato finely chopped, medium
- 1/2 tsp salt , divided
- 14 oz tofu lightly squeezed to remove extra dipping moisture and crumbled evenly, firm
- 1/2 cup cilantro loosely packed
- 1/4 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
- For soy-free options, replace tofu with chickpea flour tofu or mashed chickpeas moistened slightly.
- Oil-free preparation can be achieved using water or broth for sautéing.
- Additional vegetables like peppers or zucchini can be added with the tomatoes.
Nutrition Information
Show DetailsNutrition Facts
Serving: 3Serving
Amount Per Serving
Calories 142 kcal
% Daily Value*
| Calories | 142kcal | 7% |
| Carbohydrates | 8g | 3% |
| Protein | 12g | 24% |
| Fat | 6g | 9% |
| Sodium | 442mg | 18% |
| Potassium | 137mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 2g | 4% |
| Vitamin A | 520IU | 10% |
| Vitamin C | 9.8mg | 11% |
| Calcium | 174mg | 17% |
| Iron | 2.1mg | 12% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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