Indian-style tofu scramble made by crumbling firm tofu and sautéing it with onions, tomatoes, chilies, and Indian spices like turmeric, cumin, and garam masala.
If you think tofu is bland, boring, or just for gym bros and vegans, let me stop you right there. Tofu bhurji is my weeknight hero—fast, flavorful, and secretly packed with protein. Whether you’re skipping eggs, upping your protein, or just in the mood for something spicy and satisfying, masala tofu scramble is here for you. And guess what?
Think of it as the delicious, plant-based cousin of Paneer Bhurji or Anda Bhurji (Indian egg bhurji)—only this version is 100% vegan, packed with protein. It’s fast, customizable, super satisfying, and perfect for breakfast, lunch, or dinner. Yep, this isn’t a one-meal wonder—it’s a full-blown meal-prep hero!
And whether you’re just dipping your toes into the world of tofu or you’ve already pledged your loyalty (tofu stans, I see you!), this masala tofu scramble is one recipe you need in your life. But don’t stop here—there’s a whole tofu universe waiting to be explored: crispy thai tofu , tofu dosa and harrissa tofu scamble —you name it. Honestly, tofu’s kind of becoming the star of my kitchen these days. Got a go-to tofu recipe you swear by? Tell me everything in the comments—let’s swap ideas like true spice-loving food nerds!
Why this recipe works
1. Quick and versatile - works in wraps, rolls, sandwiches, and as a side dish
2. High in protein- Plant-Based & Vegan: 100% dairy- and egg-free!
How to make Tofu burji- masala tofu scramble
Select a tofu that's firm; silken tofu won't work here. Tofu is made from soybeans, and that means protein city! One cup of firm tofu packs around 20 grams of protein. That’s more than three eggs—and it's cholesterol-free!
Step 1: Ingredient prep & chopping
I just crumble the tofu with my hands.
I always load it up with veggies. Not only do they help with the texture, it's also a great way to amp up fiber intake. Chop the onions, tomatoes, and bell pepper(if using). You can also use other vegetables like spinach, peas, and finely chopped cabbage.
Step 2: Make the onion- tomato masala
Heat a pan on medium-high heat. Add the oil and brown the onions until their edges start turning golden.
Once the onions are ready, lower the heat and then add the spices. If they start to burn or smoke, add a splash of water.
Add the tomatoes and cook until they turn mushy. That's your base sauce ready. This is the base for most indian everyday curries and stir fries.
Step 3: Add tofu
Add the vegetable you are using. Green bell peppers do not need much cooking, so I added them along with the tofu, but if you are using cabbage, carrots, or peas, you will need to cook the vegetables a bit before adding tofu.
Add the tofu, give it a mix. Taste test the salt and add more if required.
Top with a lot of cilantro(same as coriander) and serve with rotis or toasted bread.
Hot Tip
Melt butter and the leftover spice marinade to make a quick butter sauce for the fish
Serving indian masala tofu
It is the kind of dish that plays well with everything. I love stuffing it into warm parathas with a swipe of green chutney—hello, spicy breakfast wrap! Or piling it onto buttery toast for a quick, satisfying snack (extra points if you top it with avocado or a sprinkle of chaat masala).
It also makes a killer sandwich filling—just layer it between slices of multigrain bread with some crisp lettuce or grilled veggies. And if you’re going the full desi route, serve it as a side with dal, rice, and a squeeze of lime. It’s cozy, versatile, and always a crowd-pleaser, whether you’re eating solo or feeding the fam.
This dish is incredibly versatile! Here are some fave ways to enjoy it:
- With roti or paratha – the OG Indian combo
- On toast – perfect desi-style breakfast sandwich
- In lettuce wraps – light and crunchy!
- Stuffed into a wrap or burrito – fusion goals
- With steamed rice or quinoa – wholesome lunch or dinner
- As a protein-packed filling for stuffed bell peppers or savory crepes
How to Store Tofu Bhurji
Meal prep folks will love this recipe. Tofu bhurji stores like a dream.
Refrigerator: Let it cool completely.Store in an airtight container.Keeps well for 3–4 days in the fridge.
Freezer: Freeze in small portions. Thaw overnight in the fridge and reheat in a pan.
Tofu Tofu Bhurji- curried scrambled tofu
Ingredients
- 8 ounces Tofu 250 grams
- 1 teaspoon Oil Or ghee
- 1 small Onion
- Green bell pepper
- 1 Tomato
Spices
- Ground cumin
- Garam masala
- Green chili slit, optional
- ½ teaspoon Ground red chili or paprika.
- ¼ teaspoon Turmeric
- 2 tablspoon Cilantro chopped
Instructions
- Heat oil in a pan. Add in onions Sauté until the edges turn golden.
- Stir in turmeric, chili powder, ground cumin, ground garam masala, green chillies and salt. Cook for 10-20 seconds before adding the tomatoes.
- Cook until tomatoes are soft and jammy.
- Add crumbled tofu and green bell pepper( capsicum) to the pan and mix well. Cook till the green pepeprs are cooked to your liking.I like the crunch so i only cook for 1-2 minutes.
- Garnish with chopped coriander and serve.
Nutrition
More Tofu & Paneer recipes
These are my favorite dishes to serve with :
Frequently Asked Questions (FAQs) on Tofu Bhurji
Tofu bhurji is a plant-based twist on the classic Indian egg bhurji (scrambled eggs). It uses crumbled tofu sautéed with onions, tomatoes, spices, and herbs to create a spicy, protein-rich scramble that’s totally vegan.
Yes! It’s packed with protein, low in carbs, and full of veggies and spices. Plus, it’s made with tofu, which is cholesterol-free and rich in calcium and iron. It's a great option for high-protein vegetarian or vegan meals.
Extra-firm or firm tofu works best. It crumbles easily, holds its shape, and soaks up all those lovely Indian spices without turning mushy.
Totally. It keeps well in the fridge for up to 3–4 days. Store it in an airtight container and reheat in a pan or microwave before serving.
Absolutely! Bell peppers, spinach, grated carrots, mushrooms—anything goes. It’s a great fridge-cleanout recipe.
You can make it creamy with a splash of coconut milk or cashew cream, turn up the heat with extra green chilies, or even add kala namak (black salt) for that classic eggy flavor. It’s super customizable!
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