alcoeats Tofu Bhurji (Indian Scrambled Eggs)

New Year's

Tofu Bhurji (Indian Scrambled Eggs)

Soft tofu and crunchy vegetables make a great combination. If you are craving something savory and filling for breakfast, this recipe is just for you! 

Soft tofu and crunchy vegetables make a great combination. If you are craving something savory and filling for breakfast, this recipe is just for you! 

Vegan tofu scramble is a delicious and hearty breakfast made with seasonal vegetables and tofu,  also, it is a kid-friendly dish. Try it once you will definitely love it!

    Let's Make Tofu Bhurji (Indian Scrambled Eggs).

    Prep Time: 10 minutes

    Cook Time: 15 minutes

    Note: All ingredients in blue are available at alcoeats.com

    Ingredients

    Ingredients Quantity
    ALCO Red Chili Powder 1/2 tsp
    ALCO Garam Masala 1/2 tsp
     Scrambled Firm Tofu 2 Cups
    Capsicum 1 Medium
    Onion 2 Medium
    Tomato 1 Large
    Green Chili 3
    Oil 1/2 tbsp.
    ALCO Cumin Powder 1/2 tsp
    Mustard Seeds 1/2 tsp
    Fennel Seeds 1/2 tsp
    Ginger-Garlic Paste 1 tsp
    ALCO Coriander Powder 1 tsp
    ALCO 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.

    Cumin Powder

    Regular price $2.49
    Regular price Sale price $2.49

    Coriander Powder

    Regular price $1.00
    Regular price Sale price $1.00

    Garam Masala

    Regular price $1.00
    Regular price Sale price $1.00
    x

    Red Chili Powder

    Regular price $1.00
    Regular price Sale price $1.00

    Turmeric Powder

    Regular price $1.00
    Regular price Sale price $1.00
    alcoeats Tofu Bhurji (Indian Scrambled Eggs)

    METHOD:

    1. First, open the tofu pack, drain all water, rinse the tofu well in tap water, and pat dry in a kitchen towel to remove excess water. Scramble tofu with your hand and keep it aside. 
    2. Then peel and finely chop onion, green chili, tomato, coriander leaves (Cilantro), and capsicum (bell pepper). 
    3. Then heat oil in a pan or wok/Kadai add mustard seeds, fennel seeds, and allow to splutter. Add onion, green chili, ginger-garlic paste, then mix and sauté in medium heat until onion becomes soft and golden brown, stirring in the interval. 
    4. Then add Red Chili Powder, turmeric powder, coriander powder, cumin 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.
    5. Then add capsicum and cook for a minute on medium flame, now add salt, Garam Masala, pepper powder, and mix well. 
    6. Add tofu and mix, cook for 3-4 mins on medium flame or until bhurji becomes dry and no moist left. Add lemon juice, coriander leaves mix, and off the flame. 

    FOR MORE RECIPES: 
    https://alcoeats.com/blogs/recipes