Tofu is also known as Soy Bean Curd made by coagulating/curdling the soya milk. Resembles like Paneer (cottage cheese). It is rich in nutrients such as protein and calcium; it's a versatile ingredient in cooking; it is bland in taste and it absorbs the flavour and taste from the gravy or spices added. Good for Low fat and low cholesterol diet.

This Bhurji is a easy to make; tastes nice with Rice and Rasam. Can be used as a filling for wraps like chapathis or tortillas. Healthy tasty Bhurji, with the addition of capsicum adds volume, texture and crunchiness to this dish. Try this with Rice and Rasam combination; you are going to love this Tofu Bhurji. Same recipe can be followed to make Paneer or Egg Bhurji.

Tofu Recipes


Tofu, crumbled- 340 grams (1 packet Extra firm)
Onion, chopped-2
Green chillies-2
Ginger, chopped- 1 teaspoon
Tomatoes, chopped -2
Green Capsicum- 2 small
Turmeric powder- 1/4 teaspoon
Red chilli powder- 1 teaspoon
Coriander powder- 1½ teaspoons
Coriander leaves, chopped- 3 teaspoons
Cumin seeds- 1 teaspoon
Curry leaves- 1 strand (optional)
Salt- to taste
Oil- 2 teaspoons


  • Drain Tofu from water and crumble as small pieces using hand.
  • Heat oil in a pan and add cumin seeds and curry leaves, when the aroma arises add the onion, ginger and green chillies.
  • Cook for thirty seconds on medium flame. Add the masala powders turmeric, chilli powder with coriander powder and saute for fifteen seconds. If you feel the masala will burn add a tablespoon of water. 
  • Add tomatoes and salt; cook in high flame for a minute or two to dry out the water that oozes from tomatoes.
  • Add the capsicum and stir well; immediately add the crumpled tofu; mix well and cook on medium flame. 
  • Add salt if needed and cook till the masala coats well; As the water dies out and comes out with scrambled egg consistency.