Awaken your taste buds and start your morning with a burst of flavors through our savory Tofu Bhurji Scramble. This plant-powered breakfast delight brings together the richness of protein-rich tofu with an aromatic blend of beloved Indian spices, creating a satisfying and nourishing way to fuel your morning the plant-based way!
Yields4 ServingsPrep Time10 minsCook Time20 minsTotal Time30 mins
Ingredients
14ozorganic tofu (extra firm, pressed and crumbled, see directions and Chef’s Notes)
1tspmustard seed
½cuponion (red or yellow, diced)
2cloves of fresh garlic (minced)
1 ½tspfresh ginger (minced)
1tbspjalapeño (diced, optional)
½tspground turmeric
1tspgaram masala
½tspground coriander
¾cuptomatoes (diced)
1tsporganic tamari (reduced-sodium, or coconut aminos)
1tbspcilantro (freshly chopped, optional)
Directions
1
Crumble tofu into a medium bowl. For a finer texture, mash it with a fork. Set it aside.
2
Heat a large stovetop pan, add mustard seed, and toast for 30–60 seconds. Then add onion, garlic, ginger, and jalapeño. Cook over medium heat, stirring frequently, until the vegetables are soft, about 5 minutes.
3
Add 1 tablespoon of water to the pan if the vegetables start to stick, then add in the spices. Cook for 1–2 minutes more.
4
Add tomatoes and 2 tablespoons of water, stirring frequently until the tomatoes break down, about 8 minutes. While the tomatoes are cooking, if you notice tomatoes are drying out add a splash more water to create a thicker saucy consistency.
5
Add tofu and tamari and cook, stirring frequently until the water has evaporated and the tofu is hot. The consistency should resemble scrambled eggs. If the tofu sticks or dries out, use more water as needed.
6
Taste and adjust seasonings to your liking. Remove from the heat and stir in the cilantro.
7
Enjoy!
Chef's Notes
Substitutions
Try green bell pepper in place of jalapeño.
Try tempeh in place of tofu.
Press Your Tofu
If you want the tofu to be firm and crispy when you pan fry or bake it then you’ll want to press the water out of it before you cook it. Wrap the tofu in paper towels or a clean tea towel and set something heavy on top of it, like a cast iron pan or a few heavy books. Let it press for 20 minutes, up to an hour, if possible.
Storage
Store in an airtight container in the refrigerator for up to 5 days.
Ingredients
14ozorganic tofu (extra firm, pressed and crumbled, see directions and Chef’s Notes)
1tspmustard seed
½cuponion (red or yellow, diced)
2cloves of fresh garlic (minced)
1 ½tspfresh ginger (minced)
1tbspjalapeño (diced, optional)
½tspground turmeric
1tspgaram masala
½tspground coriander
¾cuptomatoes (diced)
1tsporganic tamari (reduced-sodium, or coconut aminos)
1tbspcilantro (freshly chopped, optional)
Directions
1
Crumble tofu into a medium bowl. For a finer texture, mash it with a fork. Set it aside.
2
Heat a large stovetop pan, add mustard seed, and toast for 30–60 seconds. Then add onion, garlic, ginger, and jalapeño. Cook over medium heat, stirring frequently, until the vegetables are soft, about 5 minutes.
3
Add 1 tablespoon of water to the pan if the vegetables start to stick, then add in the spices. Cook for 1–2 minutes more.
4
Add tomatoes and 2 tablespoons of water, stirring frequently until the tomatoes break down, about 8 minutes. While the tomatoes are cooking, if you notice tomatoes are drying out add a splash more water to create a thicker saucy consistency.
5
Add tofu and tamari and cook, stirring frequently until the water has evaporated and the tofu is hot. The consistency should resemble scrambled eggs. If the tofu sticks or dries out, use more water as needed.
6
Taste and adjust seasonings to your liking. Remove from the heat and stir in the cilantro.
