Hi All. It’s been awhile since my last blog, quite busy for all these months. And I truly appreciate all of the love and support I’ve constantly received from y’all. 🙂
I am happy to be back in Blogging marathon. And I am starting with 3 different Bhurji recipes and today I am going to share vegan recipe. Yes! it is Tofu Bhurji! Tofu, or bean curd, is a popular food derived from soya. It is made by curdling fresh soya milk. This soy cheese is excellent substitute for eggs and paneer. Since tofu is very bland, It can be easily blended with any type of spices and masalas. And because of its texture, it goes very well in place of scrambled eggs.
Bhurji is a popular dish in north and western India and Pakistan which is mainly refers to scrambled eggs. With little interest and creativity, we can create ‘N’ numbers of bhurji recipes other than eggs. Let us check todays recipe.
Preparation time: 10 ~ 15 minutes
Cooking time: 20 ~ 25 minutes
Yield: 2 ~3
Ingredients:
12 oz / 340 grams extra firm tofu
1 nos / 70 grams medium onion, chopped
1 nos / 50 grams tomato, chopped
1 tsp / 5 grams ginger garlic paste ( I used crushed one)
Minced cilantro
Masala powder Ingredients
¼ tsp turmeric powder
1 tbsp sambhar powder (or)
1 ½ tsp red chilli powder & 1 ½ tsp coriander powder
½ tsp garam masala
½ tsp crushed pepper or to taste
Salt to taste
Seasoning Ingredients:
1 tbsp oil
¼ tsp mustard seeds (optional)
½ tsp fennel seeds (optional)
1 string curry leaves (optional)
Method:
1. Wash and peel onion and chop it finely. Wash tomato and chop it.
2. Drain the water from tofu completely and scramble it. Keep it aside.
Cooking:
3. Heat oil in heavy bottom pan, add mustard seeds, allow it to splutter. Then add fennel seeds followed by ginger garlic paste, curry leaves.
4. Throw in onion and sauté till it become transparent then add chopped tomato. Sauté till it become soft and mushy.
5. When oil separates from the mixture, add masala ingredients as listed.
6. Mix and fry the mixture for or 2 minutes. Adjust salt and spice to taste.
7. Finally add scrambled tofu and cook for 5 minutes. Stir in between. (If need add crushed pepper)
8. Add minced cilantro. Mix and transfer it to serving bowl. Serve hot with rice or roti.
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Tofu Bhurji / Vegan Tofu Bhurji
Preparation time: 10 ~ 15 minutes 
Cooking time: 20 ~ 25 minutes
Yield: 2 ~3
Ingredients:
12 oz / 340 grams extra firm tofu
1 nos / 70 grams medium onion, chopped
1 nos / 50 grams tomato, chopped
1 tsp / 5 grams ginger garlic paste
Minced cilantro
Masala powder Ingredients
¼ tsp turmeric powder
1 tbsp sambhar powder (or)
1 ½ tsp red chilli powder & 1 ½ tsp coriander powder
½ tsp garam masala
½ tsp crushed pepper or to taste
Salt to taste
Seasoning Ingredients:
1 tbsp oil
¼ tsp mustard seeds (optional)
½ tsp fennel seeds (optional)
1 string curry leaves (optional)
Method:
1. Wash and peel onion and chop it finely. Wash tomato and chop it.
2. Drain the water from tofu completely and scramble it. Keep it aside.
Cooking:
3. Heat oil in heavy bottom pan, add mustard seeds, allow it to splutter. Then add fennel seeds followed by ginger garlic paste, curry leaves.
4. Throw in onion and sauté till it become transparent then add chopped tomato. Sauté till it become soft and mushy.
5. When oil separates from the mixture, add masala ingredients as listed.
6. Mix and fry the mixture for or 2 minutes. Adjust salt and spice to taste.
7. Finally add scrambled tofu and cook for 5 minutes. Stir in between. ( If needed add crushed pepper)
8. Add minced cilantro. Mix and transfer it to serving bowl. Serve hot with rice or roti.
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Check out the blogging marathon page for the fellow bloggers participating in BM#62.
