Tofu Bhurji Recipe

Method8 steps · about 25 min

1. 1

   Step 1: Rinse the 200 g firm tofu with clean water, drain completely, and crumble roughly with your fingers. Keep the pieces small enough to absorb flavors without breaking them into paste; set aside.

   Uses 200 g firm tofu · Tofu-rinsing water; drain and discard

2. 2

   Step 2: Heat 1½ tbsp chosen oil or ghee in a pan. If using cumin seeds (½ tsp) instead of powder, add ½ tsp seeds now and let them sizzle. Add the optional curry-leaf (1) sprig, ½ cup chopped onion and optional chopped green chili (1). Sauté for 6 minutes until the onion is light golden.

   Uses 1½ tbsp coconut oil, olive oil or ghee · ½ tsp cumin seeds in tempering, instead of cumin powder · 1 optional sprig curry leaves · ½ cup finely chopped onion (1 small) · 1 optional chopped green chili

   
3. 3

   Step 3: Stir in either 1 tsp ready ginger-garlic paste OR ¾ tsp grated ginger plus ¾ tsp pressed garlic. Sauté for 1 minute until aromatic.

   Uses light-golden onion and tempering · 1 tsp ready ginger-garlic paste · ¾ tsp finely grated ginger, with garlic instead of paste · ¾ tsp pressed garlic, with ginger instead of paste

4. 4

   Step 4: Add the optional ⅓ cup chopped tomato, ½ tsp sea salt and ¼ tsp turmeric. If using tomato, cook until completely soft and mushy. If choosing yogurt (2 tbsp), stir in 2 tbsp and cook for 2 more minutes until its moisture evaporates; omit yogurt on the later vinegar route.

   Uses cooked onion and ginger-garlic aromatics · ⅓ cup optional finely chopped tomato (1 small) · ½ tsp initial sea salt · ¼ tsp turmeric · 2 tbsp optional plain yogurt

5. 5

   Step 5: Add the drained crumbled tofu from step 1 and sauté over medium heat for 6 minutes. Keep it slightly moist; avoid overcooking until dry.

   Sauté tofu, keeping slightly moist · 6 minUses soft aromatic base with optional tomato and yogurt · drained crumbled firm tofu

6. 6

   Step 6: On the vinegar route only, mix 1 tbsp apple cider vinegar with 1 tbsp water and sprinkle over the sautéed tofu. Add ¼–½ tsp Kashmiri chili powder, ½ tsp garam masala, 1 tsp crushed kasuri methi and ¼ tsp cumin powder only if you did not use cumin seeds earlier. Sauté for 1–2 minutes until fragrant, then turn off the heat.

   Uses tofu sautéed with aromatic base · 1 tbsp apple cider vinegar, only instead of yogurt · 1 tbsp water to dilute vinegar, only on vinegar route · ¼–½ tsp Kashmiri chili powder · ½ tsp garam masala · 1 tsp kasuri methi, crushed · ¼ tsp cumin powder, only if not using tempering cumin seeds

7. 7

   Step 7: Taste the cooked bhurji and add extra salt only if needed. If dry, add the optional 1 tbsp olive oil, butter or ghee.

   Uses cooked spiced tofu bhurji · Extra salt only after tasting cooked bhurji · 1 tbsp optional olive oil, butter or ghee to finish

8. 8

   Step 8: If desired, add either 1 tbsp lemon juice OR ½ tsp chaat masala. Choose one greens finish: 2 tbsp coriander leaves, OR ¼–½ cup microgreens or pea sprouts stirred in off heat, OR 1 cup baby spinach cooked over heat for 2–3 minutes until wilted. Serve over toast, roti, paratha or lemon rice.

   Uses moist seasoned tofu bhurji · 1 tbsp optional lemon juice, instead of chaat masala · ½ tsp optional chaat masala, instead of lemon juice · 2 tbsp chopped coriander leaves for garnish · ¼–½ cup microgreens or pea sprouts, instead of coriander garnish · 1 cup baby spinach, instead of coriander or microgreens