Masala Tofu & Potato Scramble (Tofu Aloo Bhurji)
Make Masala Tofu & Potato Scramble (Tofu Aloo Bhurji), an Indian breakfast recipe with firm or extra-firm tofu, pressed and crumbled, small potatoes, peeled and finely diced, oil (peanut or vegetable). It has about 20 min, about 380 calories per serving. Get ingredients, step-by-step instructions, nutrition estimates, FAQs, and Recipe Genius app tools.
Quick answer
Masala Tofu & Potato Scramble (Tofu Aloo Bhurji) is an Indian breakfast recipe that takes about 20 min, makes 2 servings, has about 380 calories per serving. Use the ingredients and steps below, or open it in Recipe Genius for guided Cook Mode, timers, serving changes, and a shopping list.
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View on AmazonMasala Tofu & Potato Scramble (Tofu Aloo Bhurji) ingredients
- 14 oz firm or extra-firm tofu, pressed and crumbled
- 2 medium small potatoes, peeled and finely diced
- 2 tbsp oil (peanut or vegetable)
- 1/2 tsp mustard seeds
- 1/2 tsp cumin seeds
- 1 onion, medium, finely chopped
- 1 tsp ginger-garlic paste
- 1 green chili, finely chopped
- 1/4 tsp turmeric powder
- 1/2 tsp red chili powder
- 1 tsp coriander powder
- 1/2 tsp garam masala
- to taste salt
- 1 tomato, small, finely chopped
- 2 tbsp fresh cilantro, chopped
How to make Masala Tofu & Potato Scramble (Tofu Aloo Bhurji)
- Heat 2 tablespoons of oil in a large non-stick skillet or wok over medium-high heat. Add 2 finely diced medium potatoes and cook for 5-7 minutes, stirring occasionally, until they are tender and lightly browned.
- Push the cooked potatoes to one side of the skillet. Add 1/2 teaspoon mustard seeds and 1/2 teaspoon cumin seeds to the clear side, letting them splutter for 15-20 seconds.
- Stir in 1 finely chopped medium onion, 1 teaspoon ginger-garlic paste, and 1 finely chopped green chili. Sauté for 3-4 minutes until the onion turns translucent.
- Add 1/4 teaspoon turmeric powder, 1/2 teaspoon red chili powder, 1 teaspoon coriander powder, and 1/2 teaspoon garam masala. Sauté the spices for 30 seconds until fragrant, then mix them with the onions and potatoes.
- Stir in 1 finely chopped small tomato and salt to taste. Cook for 2-3 minutes, pressing the tomato with your spoon to break it down, until it softens and the mixture comes together.
- Add the 14 ounces of pressed and crumbled tofu to the skillet. Gently mix with the vegetable and spice mixture until the tofu is evenly coated.
- Continue to cook for 5-7 minutes, stirring occasionally, allowing the tofu to heat through and absorb the flavors. Taste and adjust seasoning if needed.
- Garnish with 2 tablespoons of fresh chopped cilantro before serving. This scramble is delicious served with warm roti, paratha, or toast for a hearty breakfast.
Masala Tofu & Potato Scramble (Tofu Aloo Bhurji) FAQ
How do I make Masala Tofu & Potato Scramble (Tofu Aloo Bhurji)?
Make Masala Tofu & Potato Scramble (Tofu Aloo Bhurji) by gathering the ingredients below, following the step-by-step instructions, and checking that everything is cooked safely before serving.
What ingredients are in Masala Tofu & Potato Scramble (Tofu Aloo Bhurji)?
The main ingredients include firm or extra-firm tofu, pressed and crumbled, small potatoes, peeled and finely diced, oil (peanut or vegetable), mustard seeds, cumin seeds. The full ingredient list is included on this page.
How long does Masala Tofu & Potato Scramble (Tofu Aloo Bhurji) take?
This recipe takes about 20 min, depending on prep speed and kitchen equipment.
How many calories are in Masala Tofu & Potato Scramble (Tofu Aloo Bhurji)?
Recipe Genius estimates about 380 calories per serving. Nutrition is estimated, so use your own labels when precision matters.
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