Spiced Tofu Bhurji With Masala Rice Recipe

About this recipe

Start your day with Spiced Tofu Bhurji and Masala Rice, a delightful Indian vegan breakfast option. This dish features protein-packed extra firm tofu crumbled and cooked with sautéed onions, spiced tomatoes, and green capsicum, all seasoned with aromatic turmeric, cumin, and garam masala. The warm, mildly spiced masala rice is the perfect accompaniment, ensuring a satisfying and balanced meal. With its vibrant flavors and nutrient-rich profile, this recipe offers 38g of protein, 144g of carbs, and 972 calories per serving, making it ideal for a morning boost or post-gym recovery. It’s quick to prepare in just 35 minutes, batchable for meal prep, and fits into a high-protein diet. Perfect for those seeking a hearty, flavorful start to their day.

Ingredients

• 307 g Morinaga Firm Tofu
• 1 kg Rice
• 500 g Desi Tomato (Tamatar)
• 250 g Green Capsicum (Shimla Mirch)
• - Onion-250 Gms
• 20 g Turmeric Powder
• - Red Chilli Powder
• 100 g Popular Essentials Jeera (Cumin Seeds)
• 100 g Catch Super Garam Masala
• 1 pack (1 kg) Aashirvaad Crystal Salt | Iodised
• 1 Bunch Coriander Leaves ( Kottambari Soppu )
• 1 pack (100 g) Everest - Ginger Garlic Paste
• 500 ml Oil (For Frying)

Instructions

1. 1. Drain the tofu and crumble it into small pieces using your hands or a fork.
2. 2. Heat 1 tablespoon of vegetable oil in a pan over medium heat and add cumin seeds.
3. 3. Once the cumin seeds start to splutter, add chopped onions and sauté until golden and translucent.
4. 4. Add ginger-garlic paste and cook for a minute until fragrant.
5. 5. Toss in chopped tomatoes and green capsicum, cooking until they soften and blend into a chunky mixture.
6. 6. Sprinkle turmeric powder, red chili powder, garam masala, and salt over the vegetables and mix well.
7. 7. Add the crumbled tofu to the pan and stir to combine with the spices and veggies.
8. 8. Drizzle the remaining tablespoon of oil and cook for 5-7 minutes, stirring occasionally, until the tofu absorbs the flavors.
9. 9. In a separate pan, heat the cooked rice with 50ml water and a pinch of salt to warm it up.
10. 10. Serve the spiced tofu bhurji over the warm rice, garnished with freshly chopped coriander leaves.