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Tofu Paneer Bhurji: Indian-Style Tofu Scramble [Vegan]

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A bhurji, in India’s culinary lexicon, is a messy scramble of any sort. There’s anda bhurji, or egg bhurji, a spiced-up version of scrambled eggs that blazed a path from India’s street food stalls to become a popular breakfast staple in every home kitchen. And then there’s paneer bhurji, a popular restaurant dish made with the creamy Indian cottage cheese paneer, that’s spicier, more lavish, and — dare I say it — more delicious.

Tofu Paneer Bhurji: Indian-Style Tofu Scramble [Vegan]

This Recipe is :

Dairy Free Vegan



Cook Time



  • 1 14-oz pack firm tofu. Place the tofu in a colander and cover with a paper napkin. Place a heavy weight on top and leave it alone for 15 minutes to drain out any excess water from the tofu. Don’t worry if the tofu crumbles a bit– you are going to crumble it anyway.
  • 12 cashew nuts, soaked in ½ cup of water for 30 minutes, then blitzed into a smooth paste
  • 1 medium red onion, minced
  • 1 green bell pepper, minced
  • 1 tsp garlic, minced or crushed
  • 1 tsp ginger, grated
  • 1 cup tomato puree
  • 2 tsp coriander powder
  • 1 tsp cumin powder
  • ¼ tsp turmeric
  • 1 tsp paprika
  • ¼ cup chopped coriander leaves
  • 2 tsp vegetable oil
  • Juice of ½ lemon
  • Salt to taste


  1. Heat the oil in a saucepan. Add the onions and saute until they start to brown.
  2. Add the garlic and ginger. Saute for a minute, then add the green peppers, coriander powder, cumin powder, turmeric and paprika. Stir to mix and add the tomato puree.
  3. Cook, stirring frequently, until the tomato puree is thick and a few shades darker.
  4. Crumble the tofu and add it to the saucepan. Stir well to mix,
  5. Cook the mixture on medium heat for about five minutes, stirring frequently.
  6. Add the cashew cream and salt to taste. Turn off heat.
  7. Stir in the coriander leaves and lemon juice. Serve hot with naan.





Vaishali Honawar is a former journalist and the blogger behind Holy Cow! Vegan where she veganizes popular Indian recipes and dishes up food for thought. Vaishali was born in India and now lives in the Washington, D.C. area with her husband, two dogs, and two cats. She is a foster volunteer for the city’s animal shelter and she must be doing something right because one of her foster dogs, Freddie, adopted her for a good six years.



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16 comments on “Tofu Paneer Bhurji: Indian-Style Tofu Scramble [Vegan]”

Click to add comment
1 Years Ago

Sorry but this is very mild. It looks great and has great potential but needs a bit more kick.

PavisMoon GA
4 Years Ago

me gusta

Britni Anne
4 Years Ago

Alex Terpstra

Billie Bakhshi
4 Years Ago

Basil Bakhshi

Romel Inocencio Ancheta
4 Years Ago

Jay Granadosin

Shirley Furgoch
4 Years Ago

We love all kinds of tofu scrambles...especially for breakfast with fresh basil. If you freeze the tofu first and them thaw it you will find it very chewy if you like this texture.

Karenne Eccles
4 Years Ago

Yum .... <3

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4 Years Ago

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Phoebe Kim M. Maligad
4 Years Ago

omg i should make this Fredrik Fredáaay Trygg

Fredrik Fredáaay Trygg
06 May 2014

looks delicious :ooooo

Phoebe Kim M. Maligad
06 May 2014

indeed :3 i think ill try learning indian food HAHAHA~

Fredrik Fredáaay Trygg
06 May 2014

:33333 awesome <3

Phoebe Kim M. Maligad
06 May 2014

if were together...we should learn asian food together :3

Phoebe Kim M. Maligad
06 May 2014

asian food adventure all the time with you love <3

Fredrik Fredáaay Trygg
06 May 2014

yeesss <3

Phoebe Kim M. Maligad
06 May 2014

Dream teaaam wee <3

Josée Mathieu
4 Years Ago

Ali Na, regarde ça! Miam!


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