Masala tofu bhurji toast with peas and spinach
Masala tofu bhurji toast is crumbled extra-firm tofu cooked with bloomed cumin, onion, ginger, tomato and garam masala, folded with peas and spinach, then piled onto toast for a warm, savory breakfast in 25 minutes.
Published .
- Prep
- 10 min
- Cook
- 15 min
- Serves
- 2
- Protein
- ~44 g
- The vegan swap
- Crumbled extra-firm tofu stands in for the eggs in classic anda bhurji, and a pinch of kala namak (black salt) brings that eggy, sulfur-y flavor.
- Make ahead
- Cook the bhurji up to 3 days ahead and keep it in a sealed container in the fridge. Reheat in a skillet with a splash of water for 2 to 3 minutes, then toast your bread fresh.
Ingredients
Bhurji
To serve
How to make it
Quick-press the tofu
Wrap the tofu in a clean kitchen towel and set something heavy on top while you chop the onion, garlic and ginger, about 5 minutes. Then crumble it into rough, uneven bits with your fingers.
Bloom the spices
Heat the oil in a large skillet over medium heat. Add the cumin seeds and let them sizzle for 30 seconds until fragrant. Add the onion and cook 4 minutes until soft and lightly golden. Stir in the garlic, ginger and chile for 1 minute.
Make it jammy
Add the crushed tomatoes, turmeric and garam masala. Cook 2 minutes, stirring, until the mixture thickens and the oil starts to shimmer at the edges.
Cook the tofu
Add the crumbled tofu, frozen peas and kala namak. Toss to coat everything in the masala, then cook 5 minutes, stirring now and then, so the tofu dries out a little and picks up some golden spots.
Wilt the greens
Fold in the spinach and cook about 1 minute until just wilted. Turn off the heat, squeeze in the lemon juice and taste for salt.
Toast and pile
Toast the bread while the spinach wilts. Pile the bhurji high on the toast and finish with pumpkin seeds, cilantro and a little hot sauce or chutney if you like.
Why this works
Blooming the cumin seeds in hot oil first pulls their flavor into the fat, so every crumb of tofu gets coated in spice instead of tasting raw and dusty. Cooking the tomatoes down until jammy builds a thick masala base that clings to the tofu rather than pooling in the pan.
Pressing and hand-crumbling the tofu gives you drier, craggy pieces with lots of surface area. They soak up the masala and brown in spots, which gives the bhurji texture. Peas and spinach go in last so they stay bright and sweet, and a squeeze of lemon at the end wakes everything up.
Tips
- Crumble the tofu by hand instead of mashing it. Irregular pieces brown better and feel more like the real thing.
- Add the kala namak at the end if you want the eggy flavor to really pop, since heat softens it.
- No fresh ginger? Use 1/4 tsp ground ginger with the turmeric.
- Swap the toast for warm flour tortillas or leftover rice if bread is not your morning thing.
Questions about this recipe
What if I do not have kala namak?
Use regular salt. The bhurji will taste a little less eggy but still savory and spiced. Kala namak is easy to find at Indian grocers or online, and a small bag lasts ages.
Can I use medium or soft tofu instead of extra-firm?
Firm works fine. Medium or soft tofu holds more water, so press it longer and cook it a few extra minutes until the moisture cooks off, or it can turn mushy.