Vegan Egg Bhurji
Satisfy your craving for bold, Indian-inspired flavors with this delightful Vegan Egg Bhurji, a plant-based twist on the classic egg scramble! Made with crumbled firm tofu that's perfectly spiced with cumin, turmeric, garam masala, and a hint of red chili, this savory dish is rich in flavor and packed with protein. A dash of nutritional yeast adds a cheesy, umami kick, while fresh ingredients like tomato, bell pepper, and coriander leaves bring vibrant texture and color. Simple to prepare in under 30 minutes, this tofu scramble makes for a hearty breakfast, a quick weeknight dinner, or a satisfying side dish. Serve it hot with warm naan, fluffy roti, or crispy toast, and experience a vegan dish that's every bit as comforting and delicious as the original.
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Recipe Information
Ingredients
- 400 grams firm tofu
- 2 tablespoons olive oil
- 1 teaspoon cumin seeds
- 1 medium, finely chopped onion
- 1 finely chopped green chili
- 1 medium, finely chopped tomato
- 0.5 teaspoon turmeric powder
- 0.5 teaspoon red chili powder
- 0.5 teaspoon garam masala
- 0.75 teaspoon salt
- 0.5 small, finely chopped bell pepper
- 2 tablespoons, chopped fresh coriander leaves
- 2 tablespoons nutritional yeast
- 1 tablespoon lime juice
Instructions
Press the firm tofu to remove excess water by wrapping it in a clean kitchen towel and placing a heavy object on top for about 10 minutes.
Once the tofu is pressed, crumble it using your hands or a fork into small pieces resembling scrambled eggs.
In a large non-stick pan, heat olive oil over medium heat.
Add cumin seeds and let them sizzle for about 30 seconds until fragrant.
Add the finely chopped onion and sauté until translucent, about 3 minutes.
Stir in the chopped green chili and sauté for another minute.
Add the finely chopped tomato and cook for about 2 minutes until they begin to soften.
Mix in turmeric powder, red chili powder, garam masala, and salt, and stir to combine.
Add the crumbled tofu to the pan, stirring well to coat the tofu with the spice mixture.
Toss in the finely chopped bell pepper and cook for 3-4 minutes, allowing the flavors to meld, but keeping the bell pepper slightly crunchy.
Sprinkle nutritional yeast over the mixture for a cheesy flavor and continue cooking for an additional 2 minutes.
Turn off the heat, add lime juice, and give the bhurji one last stir.
Garnish with freshly chopped coriander leaves before serving.
Serve hot with naan, roti, or toast.
Nutrition Facts
Calories |
782 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 48.6 g | 62% | |
| Saturated Fat | 6.9 g | 34% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3044 mg | 132% | |
| Total Carbohydrate | 49.1 g | 18% | |
| Dietary Fiber | 12.6 g | 45% | |
| Total Sugars | 24.2 g | ||
| Protein | 53.4 g | 107% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 716 mg | 55% | |
| Iron | 11.5 mg | 64% | |
| Potassium | 1519 mg | 32% | |
*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.
