Dairy-Free Egg Bhurji
Transform your breakfast or snack routine with this flavorful **Dairy-Free Egg Bhurji**, a plant-based twist on the classic Indian scrambled eggs! Made with protein-packed crumbled tofu, this dish is richly seasoned with aromatic spices like cumin, turmeric, and garam masala, delivering all the warmth and satisfaction of the original recipe without any dairy or eggs. Juicy tomatoes, zesty green chili, and a final squeeze of fresh lemon juice elevate the taste, while a garnish of vibrant cilantro adds the perfect finishing touch. This quick and easy dish comes together in just 25 minutes, making it an ideal meal for busy mornings or weeknight dinners. Serve it with toasted bread, warm roti, or as a filling for wraps to enjoy a wholesome, vegan-friendly feast that’s brimming with bold flavors.
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Recipe Information
Ingredients
- 400 grams Extra-firm tofu
- 2 tablespoons Olive oil
- 1 teaspoon Cumin seeds
- 1 medium Onion, finely chopped
- 2 small Tomato, finely chopped
- 1 Green chili, finely chopped
- 0.5 teaspoon Turmeric powder
- 0.5 teaspoon Red chili powder
- 1 teaspoon Coriander powder
- 0.5 teaspoon Garam masala
- 0.5 teaspoon Salt
- 2 tablespoons Fresh cilantro, chopped
- 1 tablespoon Lemon juice
Instructions
Begin by draining the tofu and wrapping it in a clean kitchen towel. Place it under a heavy object to press out excess water for about 10 minutes.
Once the tofu is pressed, crumble it into small pieces with your hands, mimicking the texture of scrambled eggs.
Heat olive oil in a non-stick pan over medium heat. Add cumin seeds and let them sizzle for about 30 seconds until aromatic.
Add the finely chopped onion to the pan and sauté for 3-4 minutes until they turn translucent.
Incorporate the chopped tomatoes and green chili, and cook for another 3-4 minutes until the tomatoes are soft and mushy.
Stir in the turmeric powder, red chili powder, coriander powder, and mix well, cooking for 1 minute until the spices are fragrant.
Add the crumbled tofu to the pan, followed by garam masala and salt. Stir everything together gently to combine.
Cook for 5-6 minutes on medium heat, stirring occasionally, until the tofu is heated through and well-coated with the spices.
Turn off the heat, and sprinkle fresh cilantro and lemon juice over the tofu bhurji.
Serve hot, paired with bread, roti, or as a filling in sandwiches or wraps for a delightful dairy-free meal.
Nutrition Facts
Calories |
942 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 62.0 g | 79% | |
| Saturated Fat | 9.3 g | 46% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1266 mg | 55% | |
| Total Carbohydrate | 39.5 g | 14% | |
| Dietary Fiber | 15.6 g | 56% | |
| Total Sugars | 12.9 g | ||
| Protein | 66.7 g | 133% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 2833 mg | 218% | |
| Iron | 16.0 mg | 89% | |
| Potassium | 1737 mg | 37% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
