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Easy Keto Tofu Bhurji Recipe

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Keto tofu bhurji is a low carb version of Indian scrambled eggs, made with crumbled tofu, onions, tomatoes, and spices. It’s quick, filling, and ready in 20 minutes. Perfect for breakfast, lunch, or dinner on a keto diet.

Ingredients

Scale

  • 250g firm tofu (pressed and crumbled)

  • 2 tbsp ghee or butter (or coconut oil for vegan)

  • 1 medium onion, finely chopped

  • 1 medium tomato, finely chopped (optional)

  • 2 green chilies, chopped

  • 1 tsp ginger-garlic paste

  • 1 tsp cumin seeds

  • 1 tsp turmeric powder

  • 1 tsp red chili powder

  • 1 tsp coriander powder

  • ½ tsp garam masala

  • ½ tsp kasuri methi (optional, but adds flavor)

  • Salt to taste

  • Fresh coriander leaves, chopped (for garnish)

Instructions

  • Press tofu between paper towels for 10 minutes to remove water. Crumble it with a fork.

  • Heat ghee in a pan. Add cumin seeds and let them splutter.

  • Add onions and chilies. Sauté until onions turn golden.

  • Add ginger-garlic paste and cook for 1 minute.

  • Stir in turmeric, red chili, coriander powder, and salt. Fry for 30 seconds.

  • Add tomatoes (if using). Cook until soft and oil separates.

  • Add crumbled tofu. Mix well and cook for 5–7 minutes on medium flame.

  • Sprinkle garam masala and kasuri methi. Mix and turn off the heat.

  • Garnish with coriander leaves. Serve hot with keto roti, cauliflower rice, or on keto toast.

Notes

  • Always use firm tofu, not silken.

  • Pressing tofu makes sure it doesn’t turn watery.

  • Skip tomatoes for stricter keto days. Add lemon juice instead.

  • Tastes best with ghee, but coconut oil works for vegan.

  • Can be stored in fridge for 3–4 days. Reheat with a little ghee.

Nutrition

Find it online: https://www.wellnesswarrior.org/keto-tofu-bhurji/