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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.
Prep Time10 minutes
Cook Time15 minutes
Course: Main Course
Cuisine: Indian
Servings: 4

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.