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DoshaWise · Recipe Card

Ayurvedic Scrambled Tofu

Tofu Bhurjī

Serves 2
Tridoshic

A warm, turmeric-yellow scramble that mimics egg bhurji using firm tofu — quick weekday protein with carminative spices to keep it easy on the gut.

Pacifies Vata-Kapha when warmly spiced

Ingredients

  • ·200 g firm tofu, crumbled with the hands
  • ·1 tbsp ghee or olive oil
  • ·1/2 tsp cumin seeds · 1/2 tsp black mustard seeds
  • ·Pinch of hing
  • ·1/2 small red onion, finely chopped (optional — omit for sattvic)
  • ·1 small tomato, finely chopped (omit for high Pitta)
  • ·1/2 tsp grated ginger
  • ·1/4 tsp turmeric · 1/4 tsp coriander powder
  • ·Pinch of black pepper · rock salt to taste
  • ·Chopped coriander leaves to finish

Method

  1. 01Warm the ghee, splutter cumin and mustard seeds, then add hing and ginger.
  2. 02Add onion if using and soften for 2 minutes; stir in tomato, turmeric, coriander and a splash of water; cook to a soft masala (3 minutes).
  3. 03Fold the crumbled tofu through and cook 4–5 minutes, stirring, until the tofu has taken the colour and a little texture.
  4. 04Season with salt and pepper, finish with coriander. Serve hot with chapati or warm rice.

Nutrition notes

Per serving (≈): 230 kcal · 16 g protein · 8 g carbs · 14 g fat · 3 g fiber. Plant calcium and iron from tofu; turmeric + pepper combination supports curcumin absorption.

Practitioner note

Tofu is cold and heavy in nature — always cook with warming spices and never serve straight from the fridge. Skip for severe Kapha or sluggish digestion.

Source · Adapted (paraphrased) from amrtasiddhi.com · Scrambled Tofu.

Information only — not medical advice. Verify quantities, allergies, and contraindications with a qualified Ayurvedic practitioner or physician before use.