Tofu Bhurji
Spiced up scrambled tofu with added cottage cheese to make protein rich creamy bhurji that will take you back to the street foods of India.
Paneer Bhurji and Egg Bhurji are very common Indian street foods that are packed with tons of flavors and quick meal to serve on a time crunch. Bhurji means scrambled, be it either paneer (Indian style cheese) or eggs. Tofu has similar texture as paneer but much less in fats and high in protein. Tofu makes a great candidate for bhurji. You will see many bhurji recipes online that uses lot of butter as well some uses heavy cream at the end. Instead I like to add cottage cheese as it is creamy and also high in protein.
This simple quick dish is packed with protein and fiber along with tons of flavors. It requires just few basic ingredients and spices to make. It comes together super quickly and pairs well with buttery buns, roti, paratha, naan, chapatis etc. I also like to use this leftover Tofu Bhurji to make grilled cheese, quesadillas and filling for shell pasta. It is truly very versatile and can be used in many ways. This also makes a great item to meal prep. Make a big batch on a weekend and use it throughout the week.
I love quick recipes but also do not like to compromise on nutritional facts as well as the flavors. This amazing recipe checks all the boxes for me and hence one of my favorite! This recipe of a true example of nutrients dense food being absolutely flavorful and easy to make.
If you are not a fan of tofu, this recipe is the one you want to try and fall in love with tofu. You can certainly use paneer if you like, but I strongly urge you to try it with tofu first. If you want to make a full on Indian feast I suggest you pair this with phulka roti, Dal Fry and Jeera Rice with side of crunchy veggie yogurt raita.
This one has been my personal favorite for many reasons for long time. Quick, easy, flavorful and nutrient dense all in one. I am hoping that you find this recipe just as good as I do and make it on repeat. I would like to get your feedback if you make it. Please feel free to leave me a comment below or tag me on Instagram @myvegetarianroots.
Happy & Healthy Eating!
Tofu Bhurji
Ingredients
- 1 tbsp Avocado Oil choice of cooking oil
- 1 tbsp Salted Butter
- 1 tsp Cumin Seeds
- 3 large Garlic Cloves, minced
- 1½ inch Ginger Roots, grated
- 3 Thai Green Chilis, finely chopped can be sub with 1 serrano pepper
- ½ tsp Salt to cook onions
- 1½ cup Finely Chopped Onions
- 1½ cup Finely Chopped Tomatoes
- 12-14 oz Firm/Extra Firm Tofu I like Big Mountain Soy free tofu but you can use any
Dry Spices
- 1 tsp Salt
- 1 tsp Kashmiri Red Chili Powder
- 1 tsp Garam Masala
- 1½ tsp Pav Bhaji Masala
- 1 tbsp Cumin Coriander Powder
- ¼ tsp Black Pepper Powder
- ½ tsp Turmeric Powder
- ½ tsp Red Chili Powder
- 1½ tsp Kasuri Methi
Other Ingredients
- 1½ cup 2% Good Culture Cottage Cheese
- 1 cup Water
- 1 cup Frozen Peas
- ¼ cup Finely Chopped Cilantro
Instructions
- Press tofu to remove as much water as possible. Once ready, shred it thick and keep it aside. Also mix everything listed under "Dry Spices" and keep it aside.
- In a wide heavy bottom pan, heat up avocado oil and butter. Once melted add in cumin seeds and let them cook until golden brown and fragrant.
- Add in finely chopped thai green chili, minced garlic and grated ginger. Cook them on low-med heat for about a minute. Do not burn it.
- Add in finely chopped onions with ½ tsp of salt. Mix well and cook until onions are translucent.
- Add in finely chopped tomatoes. Mix well and cook for a minute.
- Add in all "Dry Spice", mix well and cook it until tomatoes are mushy and spices are cooked well. Covering the pan during this step while mixing few times in between helps cook faster.
- Once spices and tomatoes are cooked well, add in cottage cheese. Mix well and cook for 20-30 seconds. Add in 1 cup of water and mix well. Cover and cook it on medium heat for 2-3 minutes.
- Uncover and add in shredded tofu. Mix gently, cover and cook for 2-3 minutes.
- Uncover and mix gently again. The water should start to evaporate and bhurji should start to thicken up.
- Rub kasuri methi between your palms and add into bhurji. Cover again and let it cook on medium heat for about 2 minutes.
- Uncover and add in thawed frozen green peas. Mix well, cover and cook for 1-2 minutes.
- Uncover and mix in fresh cilantro. Serve it with buttery buns, side of lemony. onions and greek yogurt.