Instant Pot Tofu Bhurji - Indian Style Scrambled Tofu

Fast Curries

Instant Pot Tofu Bhurji - Indian Style Scrambled Tofu

This recipe is very easy to make and is delicious. If you are bored of eating scrambled eggs, this recipe is for you.

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Prep Time 5

Cook Time 15

Servings: 4

Course: Breakfast, Main Course

Cuisine: Indian

Ingredients Equipment Method Notes

Ingredients

3 tbsp oil
1 tsp cumin seeds (jeera)
1/2 medium onion chopped
1/2 tsp ginger garlic paste (either freshly minced or bottled)
1 or 2 serrano pepper, small (hari mirch)
2 small roma tomatoes (chopped)
3/4 tsp red chili powder (cayenne pepper)
1 tsp ground coriander (dhaniya powder)
1/2 tsp ground turmeric (haldi)
1 tsp salt
1/2 cup cilantro (fresh and finely chopped)
14 oz extra firm tofu
1/2 tsp garam masala

Equipment

Instant Pot

Method

Prep

Chop the onions, tomatoes, and cilantro. Slit the Serrano peppers lengthwise into 2 halves.
Discard the water from the tofu. Crumble the tofu with hand and then a potato masher.

Cook

Select sauté on the instant pot and adjust to normal.
When the oil is hot add cumin seeds.
When the cumin seeds begin to splutter in about 30 seconds add onions. Keep stirring. When the onions turn golden in about 2 to 4 minutes add ginger garlic paste, Serrano peppers, and tomatoes. Saute the tomatoes for about a minute or two until the tomatoes get mushy. Keep stirring.
Add red chili powder, ground coriander, ground turmeric, salt, and cilantro. Stir. Let it saute for 30 seconds.
Then add the crumbled tofu and stir. Let it saute for a few minutes until the water evaporates. Keep stirring.
Garnish with garam masala and stir. Press cancel. Serve hot with tortilla.

Notes

On a scale of 1 to 5 in terms of spice levels, I would place it at level 2.5 with one Serrano pepper and at level 4 with 2. You can modify the spice levels accordingly.