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! 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.