Vegan Tofu Bhurji

Total time35 min

Prep time15 min

Cook time20 min

This spiced, scrambled tofu dish is the kind of weeknight dinner that makes you forget you're cooking plant-based — it's bold, fragrant, and deeply satisfying in every bite. Cumin seeds bloom in hot oil, then onion, ginger, garlic, and green chili build a savory base before fresh tomatoes cook down into a jammy, spice-laced sauce that clings to every crumble of tofu. The trick of pressing the tofu and breaking it into irregular pieces means you get that satisfying, egg-like texture without any animal products whatsoever. Turmeric, ground coriander, red chili powder, and a final hit of garam masala give the dish its unmistakable depth — this is not a bland protein swap, it's a full-on flavor experience. A squeeze of lemon and a handful of fresh cilantro at the end brighten everything up beautifully. It comes together in one skillet and serves four, making it an easy choice for a busy evening when you still want something that tastes like it took real effort.

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Ingredients

4 servings

14 oz firm tofu
Wo Chong Extra Firm Tofu - 14 Oz
Good & Gather Organic Water Drained Super-firm Tofu 14 oz
Wegmans Organic Extra Firm Tofu, 14 oz
True Goodness by Meijer Organic Firm Tofu - 14 oz
Franklin Farms Organic Pressed Firm Tofu, 14 oz
See all
2 tbsp neutral oil (such as avocado oil or canola oil)
1 tsp cumin seeds
1 medium yellow onion, finely diced
1 green chili (such as serrano or jalapeño), finely chopped
1 tbsp fresh ginger, finely grated
3 garlic cloves, minced
2 medium tomatoes, finely chopped
½ tsp ground turmeric
1 tsp ground coriander
½ tsp red chili powder
½ tsp garam masala
¾ tsp salt, plus more to taste
½ medium green bell pepper, finely diced (optional)

For serving

2 tbsp fresh cilantro, roughly chopped (optional)
1 tsp lemon juice (optional)

Instructions

1
Drain the tofu and press it firmly between two clean kitchen towels or paper towels for 5 minutes to remove excess moisture. Crumble it by hand into rough, irregular pieces roughly the size of scrambled egg curds — some smaller crumbles and some larger chunks give the best texture.
2
Heat 2 tbsp oil in a large (12-inch) skillet over medium-high heat until shimmering. Add the cumin seeds and cook, stirring, until they sizzle and turn a shade darker, about 30 seconds — watch closely, as they can burn quickly.

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