The name “Bhurji” is to Indian cooking what “Scrambled” is to western. Bhurji represents just the cooking method/technique where the final product is a dry yet lightly damp in texture. Although Egg Bhurji (scrambled eggs to the rest of the world) enjoys the vast percentage of the Indian audience, other versions with lightly different variations have cropped up, like Paneer bhurji (made with Indian cottage cheese) and lesser known Tofu Bhurji.

I make this dish often enough for the fact that it is simple, pretty fast, quite effortless and it is loaded with protein and practically zero fat! How often is that we get such a combo!! Although I do enjoy the other versions, Tofu bhurji is the star in my kitchen. This dish is also a good one to start with for those who have not yet started including Tofu in their diet, or for those who find it to be too bland. I marinade the tofu with assorted spices that makes it more delicious and in no way bland.

Method

Place the grated tofu in a bowl. Make sure there is no water in them.

Add the spices (garam masala + turmeric + ginger garlic paste + coriander-cumin powder) along with sliced chilli, 1/2 tbsp of Olive oil/vegetable oil and cilantro. Use your hands to toss them together until blended. Set aside covered for about 15-20 min.

In a skillet, add onions with little salt. The salt will let out some water from the onions helping it to cook faster esp. in the ansence of oil. You can add oil too if you want. Add cumin seeds – let it cook for another 1 min.,

Add the bell peppers and tomato and cook for another 2 min until they get soft.

Add the Puree and cook until the raw smell of the puree goes away . Add the Tofu and stir for 2-3 minutes.

Add the peas and cook for another 5 minutes.

Serve warm garnished with cilantro.

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