Tofu Bhurji (Indian-Style Curried Tofu Scramble)
This easy tofu Bhuriji is a vegetable tofu scramble seasoned with spicy Indian-style curry. This protein-packed vegan scramble makes a flavorful breakfast and is delicious wrapped in tortillas, naan, roti, or flatbread.
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Why make this recipe
If you are tired of the same old tofu scramble, spice it up with this tofu Bhurji!
I love a basic tofu scramble or my pesto tofu scramble, but sometimes I want a little more spice in my morning, and make this curried tofu scramble instead. It’s packed with nutrients, fiber, protein, and of course, lots of flavor.
This Indian-style tofu scramble is also delicious served as a breakfast burrito in a wrap.
Ingredients and substitutions
- Light Olive Oil – or any other neutral flavored cooking oil.
- Spices – you will need a good quality Indian style curry powder, garlic, ginger, turmeric, red pepper flakes, or cayenne.
- Vegetables – I like to use onions, zucchini, bell peppers, and spinach, but you can also use broccoli, cauliflower, tomatoes, kale, mushrooms, or green onions
- Tofu – firm or extra firm tofu that comes in 14-oz plastic tubs. The high-protein tofu is too dry, and the soft tofu is too wet and falls apart. You can use this recipe if you want to make a silken tofu scramble.
Helpful tools
- A Large Frying Pan
- A Tofu Press is helpful, but you can also press the tofu between 2 plates or cutting boards.
How to make tofu Bhurji
A full, printable version of this recipe with ingredient measurements is available at the bottom of this post.
Step 1 – Drain and press 1 (14-oz) container of firm or extra tofu.
Step 2 – In a large skillet or pot, add 2 tablespoons of oil, a small diced onion, minced garlic, minced ginger, curry powder, turmeric, and red pepper flakes, and warm the aromatics over low heat in the oil for 5 minutes, until fragrant and the onions are soft.
Step 3 – Turn up the heat to medium, add 2 cups of vegetables of choice (I use 1 cup red pepper and 1 cup zucchini), sprinkle with 1/2 teaspoon of salt, and sauté for about 2 more minutes.
Step 4 – Crumble the drained and pressed tofu into the frying pan and mix well with the vegetables and spices.
Step 5 – Sprinkle the tofu with another 1/2 teaspoon of salt and cook the tofu scramble for 3-5 more minutes until heated through. Toss in 2 cups of chopped baby spinach and allow it to wilt. Top with fresh herbs like cilantro or parsley if desired, and serve it hot with some bread or naan on the side, or wrap in a tortilla or flatbread.
Pro Tips
- Warm the onions, garlic, and spices in the oil for at least 5 minutes before adding the additional vegetables and tofu, to allow the spices to bloom.
- Add or take away whatever vegetables you want to make it your own.
Storage and reheating
Refrigerate: This curried tofu will keep well in the fridge for 3 – 5 days in an airtight container.
Freeze: You can freeze leftover tofu Bhurji; however, the texture of the tofu changes a little after it has been frozen.
Reheating: Reheat a serving of the Indian-style scramble in the microwave for about 2 minutes or add a tablespoon of oil to a fring pan and reheat it on the stovetop.
More recipes with curry
- Lentil Chickpea Curry
- Potato Spinach Curry
- Butter Bean Curry
- Thai Green Curry with Tofu
- Butternut Squash Curry
Curried tofu scramble recipe
Tofu Bhurji (Curried Tofu Scramble)
Ingredients
- 2 tablespoons light olive oil
- 1 small onion
- 3 cloves garlic
- 1/2 teaspoon minced ginger root
- 2 teaspoons curry powder
- 1/4 teaspoon turmeric
- 1/4 teaspoon red pepper flakes, or more for a spicier dish
- 1 cup red bell pepper, diced
- 1 cup zucchini, diced
- 1 teaspoon salt
- 1 (14-oz) package firm tofu
- 2 cups baby spinach
Equipment
- tofu press helpful but not needed.
Instructions
- Drain and press 1 (14-oz) container of firm or extra tofu.
- In a large skillet or pot, add 2 tablespoons of oil, a small diced onion, minced garlic, minced ginger, curry powder, turmeric, and red pepper flakes, and warm the aromatics over low heat in the oil for 5 minutes, until fragrant and the onions are soft.
- Turn up the heat to medium, add 2 cups of vegetables of choice (I use 1 cup red pepper and 1 cup zucchini), sprinkle with 1/2 teaspoon of salt, and sauté for about 2 more minutes.
- Crumble the drained and pressed tofu into the frying pan and mix well with the vegetables and spices.
- Sprinkle the tofu with another 1/2 teaspoon of salt and cook the tofu scramble for 3-5 more minutes until heated through. Toss in 2 cups of chopped baby spinach and allow it to wilt. Top with fresh herbs like cilantro or parsley if desired, and serve it hot with some bread or naan on the side, or wrap in a tortilla or flatbread.
Notes
- Warm the onions, garlic, and spices in the oil for at least 5 minutes before adding the additional vegetables and tofu, to allow the spices to bloom.
- Add or take away whatever vegetables you want to make it your own.
- Add more red pepper flakes or cayenne pepper to make it spicier if desired.
Did you make this recipe?Please leave a star rating and review below!📌 Be sure to follow me on Pinterest for new vegan recipes!
I will try to cook this recipe to taste and want to learn more about ur dishes.
I hope that you enjoy the recipe! 🙂
I love all of your recipes.they taste good and they are easy to follow.
Thank you, Lora! I’m so happy that you like my recipes!
You can’t go wrong with Monica’s recipes. They are always exciting and I love trying them. I have my own scramble tofu and I like the spiciness that Monica has bought to this recipe. Go, Monica!!
Thanks so much! I’m so happy that you like my recipes!