Wednesday, June 19, 2024


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Thank you, Rajaram Ramar, for this Tofu Bhurji recipe.

Tofu Bhurki is a delightful and wholesome plant-based alternative to traditional scrambled eggs, and has gained immense popularity among those seeking a nutritious and satisfying breakfast without compromising on flavour. In this delectable dish, tofu takes centre stage, replacing eggs as the primary protein source. What makes Tofu Bhurji particularly enticing is the harmonious blend of non-inflammatory spices, especially the dynamic duo of turmeric and black pepper. This combination not only imparts a burst of flavour but also boasts remarkable healing properties.

Tofu, derived from soybeans, is rich in plant-based proteins and is often considered a versatile canvas for creating delectable dishes. In the context of Tofu Bhurji, it mimics the texture of scrambled eggs remarkably well, making it an ideal choice for those adopting a plant-based or vegan lifestyle. The addition of turmeric, with its potent anti-inflammatory properties, adds a warm, earthy hue to the dish while enhancing its nutritional value. Black pepper, when paired with turmeric, amplifies the absorption of curcumin, the active compound in turmeric, which is renowned for its potential health benefits.

Tofu Bhurji is not only a flavorful breakfast option but also a nutrient-dense one. It offers a satisfying dose of plant-based proteins, fibre, and a host of vitamins and minerals. Whether you’re a seasoned vegan or simply looking to diversify your breakfast choices, Tofu Bhurji is a delicious and wholesome way to kickstart your day. Its fusion of plant-based ingredients and non-inflammatory spices highlights the adaptability and creativity of plant-based cooking, making it an excellent choice for anyone seeking a hearty and nutritious morning meal.

The photo above contains the No Egg Hollandaise Sauce

Tofu Burji (Scrambled Tofu)

Catherine BarclayCatherine Barclay
Tofu Burji, a plant-based twist on scrambled eggs, is a flavourful dish made from crumbled tofu sautéed with a blend of spices and vegetables. This protein-packed creation mirrors the texture of scrambled eggs while offering a healthy, plant-based alternative. With its versatile nature, Tofu Burji serves as a satisfying breakfast option or a hearty addition to any meal, boasting a medley of savoury flavours and a light, fluffy texture that's both nutritious and delicious.
Course Breakfast
Cuisine Indian
Servings 2 people


  • 500 grams firm tofu pressed to remove excess water
  • 2 lrg onions finely diced
  • 1 clove garlic minced
  • 1 green chilli deseeded, finely diced
  • 3 tbsp vegetable stock
  • 1 tsp cumin powder
  • ½ tsp turmeric powder
  • ½ tsp black pepper
  • ½ tsp kala namak (black mineral salt)
  • no egg hollandaise sauce optional


  • Heat stock in a wok or pan over medium heat. When hot, add cumin, onion, garlic and chilli.
  • Saute till soft and onions are translucent.
  • Break up the tofu by hand and add to the work, cook the tofu with the onions until all liquid evaporates. Keep stirring.
  • Add all the remaining spices. Stir well. Take the wok or pan off stove.
  • Garnish with coriander and cherry tomatoes. Serve on the top of a toast, topped with no egg hollandaise sauce
Keyword breakfast, no oil, plantbased, tofu, wfpb
Tried this recipe?Let us know how it was!
Catherine Barclay
Catherine Barclay
Normally you might find me behind the coding of our sites but over the years I have become much more concerned about what has been happening in the kitchen as well - families do that for all of us don't they? Background experience is in Account Management and Web Development but as my passion has grown for WFPB so has my desire to speak out.

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