Vegan Masala Recipe
Tofu Bhurji
A quick Indian-style tofu scramble with vegetables and warming spices, delicious with toast or roti.
Recipe by Craig LogueHow our recipes are created
Substantially updated 24 September 2026
From the kitchen
What to expect
This Tofu Bhurji combines simple ingredients to create a vibrant scramble that brings a taste of India to your table.
Serving idea
Best served simply
Enjoy it with warm chapati or fresh bread and a side of sautéed greens.
Recipe-specific guidance
Why this method works
Pressed tofu is crumbled into pieces of different sizes so the bhurji feels substantial rather than pasty. The onion, pepper and tomato are cooked before the tofu, preventing watery vegetables from diluting the ground spices.
Cues to watch for
- •Press tofu well and crumble it by hand instead of blending it.
- •Cook the tomato until most visible moisture has evaporated.
- •The finished bhurji should be moist but leave no liquid in the pan.
Useful substitutions
- •Extra-firm tofu needs less pressing than ordinary firm tofu.
- •Leave out bell pepper or replace it with finely chopped peas.
- •Black salt can add an egg-like aroma, but use it lightly and reduce ordinary salt.
Storage and reheating
Refrigerate for up to three days and reheat in a frying pan until piping hot. Add lemon and coriander after reheating to restore freshness.
Cook the recipe
Method
- 1
In a pan, heat 2 tablespoons of oil over medium heat and add 1 teaspoon of cumin seeds.
- 2
Once the seeds sizzle, add 1/2 cup of chopped onion, 1 tablespoon of minced ginger-garlic, and 1 tablespoon of chopped green chilli.
- 3
Sauté for about a minute, then add 1/2 cup of chopped bell pepper.
- 4
When the bell pepper begins to soften, stir in 1/4 cup of chopped tomatoes, 1/2 teaspoon of crushed fennel seeds (if using), and the spice powders: 1 teaspoon of red chilli powder, 1 teaspoon of turmeric powder, and 1 teaspoon of ground cumin and coriander.
- 5
Add the crumbled tofu (400 grams) and mix well, then season with salt to taste.
- 6
Cook for another 3-4 minutes, allowing the flavors to meld, and finish with 1 tablespoon of lemon juice.
- 7
Optionally, garnish with fresh chopped cilantro.
A few useful notes
Notes
- For a creamier texture, consider adding a small splash of plant-based cream or milk during cooking.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop. The dish holds its flavor well, but avoid overcooking.
- Serve warm with avocado toast or alongside roti for a fulfilling breakfast or quick lunch.
Gather everything first
Ingredients
- 2 tablespoons oil
- 1 teaspoon cumin seeds
- 1/2 cup onion, chopped
- 1 tablespoon ginger-garlic, minced
- 1 tablespoon green chilli, chopped
- 1/2 cup bell pepper, chopped
- 1/4 cup tomatoes, chopped
- 1/2 teaspoon fennel seeds, crushed (optional)
- 1 teaspoon red chilli powder
- 1 teaspoon turmeric powder
- 1 teaspoon ground cumin and coriander powder
- 1/2 teaspoon garam masala (or cinnamon powder)
- 400 grams tofu, drained and pressed, crumbled
- 1 tablespoon lemon juice
- 1 tsp salt
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