Tofu Bhurji

Medium-firm tofu has just enough moisture to crumble into a scrambled egg–like texture in this breakfast dish inspired by Indian anda bhurji. Slightly pink in color, the kala namak (black salt) adds eggy, sulfurous flavors to this dish.

Tofu Bhurji
Photo: Photo by Victor Protasio / Food Styling by Chelsea Zimmer / Prop Styling by Lydia Pursell
Total Time:
40 mins
2 to 4 servings


  • 1 (19-ounce) package medium-firm tofu, drained

  • 2 tablespoons neutral oil (such as canola)

  • 1 teaspoon cumin seeds

  • 1 small red onion, finely chopped (about 1 cup)

  • 1 small fresh Thai chile, unseeded and finely chopped (about 1/2 teaspoon)

  • 1 small tomato, finely chopped (about 1/2 cup)

  • 1 garlic clove, finely chopped (about 1 teaspoon)

  • 1 (1/2-inch) piece fresh ginger, peeled and grated (about 1/4 teaspoon)

  • ½ teaspoon ground turmeric

  • ¼ teaspoon black pepper

  • ¼ teaspoon kala namak (black salt)

  • ¾ teaspoon kosher salt

  • ¼ cup chopped fresh cilantro

  • Lime wedges and buttered toast, for serving


  1. Place tofu in a medium bowl. Using a fork or your hands, crumble tofu into small pieces and curds, being careful not to over-mash. Set aside.

  2. Heat oil in a large skillet over medium-high. Add cumin seeds; cook, stirring constantly, until fragrant, about 30 seconds. Add onion and chile; cook, stirring often, until mixture is softened and onion is golden brown around edges, about 6 minutes. Add tomato, garlic, and ginger; cook, stirring often, until tomato breaks down into a chunky paste, about 2 minutes. Stir in turmeric, black pepper, and kala namak until combined. Add tofu and kosher salt; gently fold into tomato mixture until tofu turns light yellow. Cook, stirring occasionally and being careful not to overwork, until liquid has slightly evaporated, about 7 minutes. Stir in cilantro. Serve over toast with lime wedges.


Look for kala namak (black salt) at South Asian grocery stores or online at

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