Vegan Tofu Bhurji Pav
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Learn more →Ingredients
4 servings
For the bhurji
- 3 tbsp neutral oil (such as sunflower or canola oil)
- 1 tsp cumin seeds
- 1 medium yellow onion, finely diced
- 1–2 green chilies, finely chopped
- 1 tbsp fresh ginger, finely grated
- 4 garlic cloves, finely minced
- 2 medium tomatoes, finely chopped
- ½ tsp turmeric
- 1 tsp ground coriander
- 1 tsp garam masala
- ½ tsp kashmiri red chili powder
- 1 block (14 oz) firm tofu, drained and pressed
- ½ tsp salt, plus more to taste
- 1 tsp lemon juice
- 2 tbsp fresh cilantro, roughly chopped
For serving
- 8 pav rolls (or soft dinner rolls)
- 2 tbsp vegan butter
- 1 small red onion, thinly sliced (optional)
- lemon wedges, for serving (optional)
Instructions
- 1
Wrap the pressed tofu block in a clean kitchen towel and squeeze firmly, or press between two plates weighted with a heavy pan for 10 minutes, until most surface moisture is expelled. Crumble the tofu into rough, uneven pieces roughly the size of scrambled egg curds — a mix of small and medium chunks gives the best texture.
- 2
Heat the oil in a large skillet or wok over medium-high heat until shimmering. Add the cumin seeds and cook for about 30 seconds, until they sizzle and turn a shade darker — watch closely, as they can burn quickly.
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