Tofu Bhurji or Indian style Tofu Scramble is a delicious breakfast recipe. Naturally vegan and gluten-free.

tofu bhurji served in a bowl. - 1
  • Ingredients notes
  • Serving suggestion
  • Storage
  • Other Tofu Recipes

I recently made tofu bhurji, and it was a game-changer for my breakfast routine. As someone who’s always loved the flavors of paneer bhurji , I was looking for a vegan alternative.

This Tofu bhurji turned out to be perfect thanks to the mouth-watering Indian spices. I went easy on amount of the spices to keep the recipe breakfast friendly.

The tofu crumbles so easily, mimicking the texture of scrambled eggs, and it absorbs the spices beautifully, just like paneer. I sautéed onions, tomatoes, capsicum, and a mix of spices, then folded in the tofu, letting it soak up all the flavors.

It was delicious, satisfying, and incredibly healthy. Plus, it’s quick to make, which is ideal for my busy mornings.

Now, tofu bhurji is a staple in my kitchen, giving me all the familiar tastes I love without any of the dairy or eggs.

indian tofu scrambled served on a toasted bread. - 2

Ingredients notes

Tofu – I have used firm tofu but this recipe works with silken tofu too.

Oil

Onion , garlic, ginger and green chilies – chopped

Tomatoes – fresh chopped.

Bell pepper – chopped. I used green but you can use any colour.

Cumin seeds and fennel – the fennel is optional but gives great flavour.

Spices – red chilli powder, turmeric powder, cumin coriander powder and garam masala

Lemon juice – use fresh or bottled

Salt and black pepper to taste

Cilantro (coriander) to serve with

Optional additions

Add in chopped kale or spinach.

Add in grated vegan cheese to mimic cheesy scrambled eggs.

tofu bhurji served on a piece of bread in a plate. - 3

Serving suggestion

I love it on top of toast. It’s perfect on toasted sourdough slices with some sliced avocado.

Serve it as part of a full english with vegan sausages, hashbrowns, tomatoes, mushroom and baked beans.

Make it part of an Indian meal with Whole wheat roti , an Indian vegetable curry recipe and salad.

Storage

Store leftovers in an airtight container in the fridge and eat up within 2 days. Reheat in the microwave.

You can also freeze the bhurji for 3 months.

vegan scrambled tofu in a bowl with a spoon. - 4

Other Tofu Recipes

Chilli Tofu

Tofu Fajitas

Mango Tofu Curry

Tofu Makhani

As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!

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tofu bhurji served in a bowl. - 5

Tofu Bhurji (Indian Style Tofu Scramble)

Equipment

  • 1 pan Kadai

Ingredients

  • 400 grams tofu drained and pressed
  • 2 tablespoon oil
  • 1 teaspoon cumin seeds
  • ½ cup onion chopped
  • 1 tablespoon ginger-garlic minced
  • 1 tablespoon green chilli chopped
  • ¼ cup tomatoes chopped
  • ½ cup bell pepper chopped
  • ½ teaspoon fennel seeds crushed (optional)
  • 1 teaspoon red chilli powder add less or more based on your spice preference
  • 1 teaspoon turmeric powder
  • 1 teaspoon ground cumin and coriander powder
  • ½ teaspoon garam masala or cinnamon powder
  • 1 tablespoon lemon juice
  • salt to taste

Instructions

  • Heat oil in a pan and add the cumin seeds.
  • Once they sizzle, tip in the onion, garlic, ginger and green chillies.
  • Saute for a minute then add in the peppers.
  • Once the peppers have just softened, add the tomatoes, crushed fennel seeds and the spice powders.
  • Tip in crumbled tofu and mix together well. Add salt to taste.
  • Cook for 3-4 minutes then squeeze over lemon juice.
  • Optionally garnish with fresh chopped cilantro (coriander).

Video

Nutrition

PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.

tofu bhurji served in a bowl. - 6

Tofu Bhurji (Indian Style Tofu Scramble)

Equipment

  • 1 pan Kadai

Ingredients

  • 400 grams tofu drained and pressed
  • 2 tablespoon oil
  • 1 teaspoon cumin seeds
  • ½ cup onion chopped
  • 1 tablespoon ginger-garlic minced
  • 1 tablespoon green chilli chopped
  • ¼ cup tomatoes chopped
  • ½ cup bell pepper chopped
  • ½ teaspoon fennel seeds crushed (optional)
  • 1 teaspoon red chilli powder add less or more based on your spice preference
  • 1 teaspoon turmeric powder
  • 1 teaspoon ground cumin and coriander powder
  • ½ teaspoon garam masala or cinnamon powder
  • 1 tablespoon lemon juice
  • salt to taste

Instructions

  • Heat oil in a pan and add the cumin seeds.
  • Once they sizzle, tip in the onion, garlic, ginger and green chillies.
  • Saute for a minute then add in the peppers.
  • Once the peppers have just softened, add the tomatoes, crushed fennel seeds and the spice powders.
  • Tip in crumbled tofu and mix together well. Add salt to taste.
  • Cook for 3-4 minutes then squeeze over lemon juice.
  • Optionally garnish with fresh chopped cilantro (coriander).

Video

Nutrition

PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.

Take the classic biscotti, flavour it with exotic mango pulp and make it vegan. Twice baked, it is just as crisp as the original recipe.

mango biscotti in a container next to two coffee mugs. - 7
  • Ingredients
  • Serving suggestions
  • Storage
  • Other Eggless Baking Recipes

Vegan mango biscotti is a delightful twist on the traditional Italian treat, blending the exotic sweetness of mango with the satisfying crunch of biscotti.

Made without any animal products, this version uses plant-based ingredients like flavourless oil, just like these Vegan Peanut Butter Oatmeal Chocolate Chip Cookies . Fresh mango pulp is incorporated into the dough, adding a burst of tropical flavor with each bite.

The biscotti are twice-baked to achieve their signature crispiness, making them perfect for dunking into a cup of tea or coffee.

Whether enjoyed as a morning snack or an afternoon sweet treat, vegan mango biscotti offer a delicious and guilt-free indulgence.

I like to use homemade mango pulp made from either Indian kesar or alfonso mangoes. However, you can use tinned pulp or any other variety of mango.

It works so well in this Vegan Mango and Coconut Loaf Cake and 2 ingredient eggless mango mousse .

a closeup shot of eggless biscotti in a metal tin on the table. - 8

Ingredients

  • Plain flour – all purpose flour
  • Mango pulp
  • Cornmeal (yellow)
  • Sugar – plain white sugar
  • Sunflower oil
  • Cardamom powder – optional but brings out wonderful Indian fusion flavours
  • Bicarbonate of soda
  • Baking powder
  • Vanilla extract
  • Chopped mixed nuts – I went with almond and pistachio but you can change this based on your liking.

Serving suggestions

Biscotti are best enjoyed with a cup of coffee. Go for a coconut milk coffee or indulge in a pistachio latte .

If you’re more into tea and biscuits, you might like an English tea or masala chai .

Storage

Store biscotti as soon as it is cooled in an airtight container. They will retain their crunch for about 1 week.

vegan biscotti container placed next to cooling wirerack on the kitchen worktop. - 9

Other Eggless Baking Recipes

Ras Malai Cake without Eggs

Gulab Jamun Mix Cake

Air Fryer Funfetti Nankhatai

As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!

Don’t forget to follow me on social media using the buttons below – I can’t wait to see you all there!

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mango biscotti in a container next to two coffee mugs. - 10

Vegan Mango Mixed Nut Biscotti

Equipment

  • 1 Mixing bowl
  • 1 Baking tray
  • 1 oven
  • 1 Serrated knife

Ingredients

  • 4 cup Plain flour
  • 1.5 cup Mango pulp
  • 1.5 cup mixed nuts I used almonds and pistachios
  • 1.5 cup cornmeal
  • 1.5 cup sugar
  • 0.5 cup sunflower oil
  • 0.5 teaspoon cardamom powder
  • 1 teaspoon bicarbonate of soda
  • 3 teaspoon baking powder
  • 2 teaspoon vanilla extract

Instructions

  • Pre heat oven to gas mark 4-5.
  • Mix plain flour, corn meal, baking powder, soda and cardamom powder in a one bowl and leave aside.
  • In another bowl combine mango pulp, oil, sugar and vanilla extract and whisk for 2-3 minutes or until sugar dissolves.
  • Now add the flour mix but do not whisk more than 20 seconds each time. Mix everything evenly.
  • Add the whole nuts and mix with spatula. (Make sure you use wooden spoon for the mixing)
  • Leave the batter for 5-7 minutes, at this stage the batter will be very sticky and thick.
  • Line a baking sheet with parchment paper, divide the batter into four equal parts and place on a flour surfaced board.
  • Now pat each half batter and shape them into a log around 10 inch long, 1 inch thick and 3-4 inch wide.
  • Place on a baking tray and bake 35-40 minutes until firmed.
  • Cool about 10 minutes on a wire rack, then place them onto chopping board and cut biscotti into thin slices using serrated knife.
  • Place the cut biscotti on a baking tray again and bake them about 15-20 minutes or till lightly brown.
  • Remove from the oven and allow to cool on a wire rack.

Video

Nutrition

PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.

Note – This recipe was first published in August 2012. This post has since been updated with helpful content and new images. The recipe remains the same.