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Tofu Bhurji (Indian Scrambled Eggs)

Garam Masala, Red Chili Powder -

Tofu Bhurji (Indian Scrambled Eggs)

Prep Time: 10 minutes

Cook Time: 15 minutes

Note: All ingredients in blue are available at alcoeats.
 Ingredients Quantity
ALCO Red Chili Powder 1/2 tsp
ALCO Garam Masala 1/2 tsp
 Scrambled Firm Tofu/Tau Kwa 2 Cups
Capsicum 1 Medium
Onion 2 Medium
Tomato 1 Large
Green Chili 3
Oil 1/2 tbsp.

Cumin Seeds

1/2 tsp
Mustard Seeds 1/2 tsp
Fennel Seeds 1/2 tsp
Ginger-Garlic Paste 1 tsp
Coriander Powder 1 tsp
Turmeric Powder 1/2 tsp
Pepper Powder (optional) 1/2 tsp
Chopped Coriander Leaves 1 tbsp.
Salt To Taste
Lemon Juice (optional) 1/2 tbsp.


  1. Open tofu pack, drain all water, rinse tofu well in tap water and pat dry in kitchen towel to remove excess water. Scramble tofu with your hand and keep aside. Peel and finely chop onion, green chili, tomato, coriander leaves (Cilantro) and capsicum (bell pepper).
  2. Heat oil in a pan or wok/kadai add cumin seeds, mustard seeds, fennel seeds and allow to splutter. Add onion, green chili, ginger-garlic paste, mix and sauté in medium heat until onion becomes soft and golden brown, stir in interval.
  3. Add ALCO Red Chili Powder, turmeric powder, coriander powder mix and cook for a minute. add tomato stir, cover and cook in slow to medium flame until tomato gets mashed fully, stir in intervals to avoid burning.
  4. Add capsicum and cook for a minute in medium flame, now add salt, ALCO Garam Masala, pepper powder and mix well. Add tofu and mix, cook for 3-4 mins in medium flame or until bhurji becomes dry and no moist left. Add lemon juice, coriander leaves mix and off flame.
Note: Serve hot or warm with toast, pav, roti, paratha rice variety or even dosa.
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