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Tofu Scramble/ Vegan Burji

Updated: Feb 11, 2021

A savory morning option.

Can be made with eggs or paneer cheese for the non-vegan option. I serve it up with a side of avocado (because I sautee everything in broth to keep it oil free, the avocado is a healthy fat but also adds a pleasant creamy texture to contrast the bite of the vegetables and crumble of the tofu). Great in a corn tortilla, toast, or Indian bread like roti.

About the veggies, play around with what you have. I specifically like the bell pepper for bite, and if I have the chance to add kale or spinach to something, I will.


  • 1/4 C broth, or 1 tsp cooking oil

  • 1/2 yellow onion diced

  • 1-2 cloves garlic (optional)

  • 1/2 a green bell pepper diced

  • handful of quartered cherry tomatoes or 1 medium tomato

  • 1-2 C spinach, kale or other leafy greens

  • 14 oz firm or extra firm tofu crumbled

  • 1/2 - 1 C cilantro leaves

  • 1 tsp turmeric

  • 1/4 C nutritional yeast

  • 1/4-1/4 tsp black pepper

  • 1/2 tsp salt

  • 1/2 tsp coriander powder


  • sautee onion in oil or broth until slightly translucent

  • add garlic and cook until fragrant (maybe another minute)

  • add spices, tomato and bell pepper until tomatoes are soft or blistered

  • add in tofu and cilantro, mix until well coated with the spices

  • keep stirring to keep the tofu crumbly, and fold in the greens if you are adding them (note: if you are using a more mature green, you will need to sautee separately ahead of time, or add it before the tofu).

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