Scrambled Tofu

Name: Scrambled Tofu (Indian Style Paneer Burji)
Yield: 4 servings
Ingredients: Tofu / Paneer - 1/2 lb (grated/scrambled); Onion - 1 (finely chopped); Green Chillies - 2 (chopped or slit); Pepper Powder - 1/2 tsp; Chicken Masala - 2 tsp (You can also use 1/2 tsp each of chilly powder, coriander powder and cumin powder instead); Turmeric Powder - 1/4 tsp; Salt - to taste; Oil - 1 tbsp; Mustard Seeds - 1 tsp; Coriander Leaves - handful (chopped); Optional Ingredients; Coconut (grated) - 1/4 cup; Tomato - 1 (Chopped)

Scrambled Tofu (Paneer Burji) is an Indian vegetarian dish that mimics scrambled eggs using crumbled tofu or paneer, seasoned with mustard seeds, green chillies, and warm spices for a protein-rich breakfast or light meal.

🥗Vegan 🥗Vegetarian

Scrambled Tofu - Vegan Scrambled Egg - Tofu Bhurji - Paneer Burji

Total

Servings

4

Difficulty

Medium

Est. Cost

$25–$41

Recipe Source

View original recipe

From Simpleindianrecipes · by Dahlia Twinkle

Ingredients

Tofu / Paneer - 1/2 lb (grated/scrambled)

Onion - 1 (finely chopped)

Green Chillies - 2 (chopped or slit)

Pepper Powder - 1/2 tsp

Chicken Masala - 2 tsp (You can also use 1/2 tsp each of chilly powder, coriander powder and cumin powder instead)

Turmeric Powder - 1/4 tsp

Salt - to taste

Oil - 1 tbsp

Mustard Seeds - 1 tsp

Coriander Leaves - handful (chopped)

Optional Ingredientsoptional

Coconut (grated) - 1/4 cup

Tomato - 1 (Chopped)

13 Ingredients

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Instructions

1
Heat oil in a pan and pop the mustard seeds.
2
Add the onions and green chillies. Saute them till it becomes soft.
3
Add the scrambled paneer and toss well. (You can add other vegetables like carrot, capsicum, green peas etc and cook it before adding the paneer.)
4
Add pepper powder, chicken masala and salt.
5
Stir fry on a medium high heat for 2-3 minutes.
6
Switch off and garnish with chopped cilantro.
7
Scrambled tofu is ready to be served.

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Tips & Notes

Pro tips

Grate or crumble tofu/paneer by hand for uneven, egg-like pieces — avoid a food processor, which creates paste.
Temper mustard seeds in hot oil until they pop before adding onions to build foundational flavor.
Cook over medium heat and stir gently every 30 seconds to prevent sticking and maintain a scrambled texture.
Taste and adjust salt at the end; chicken masala and turmeric add subtle saltiness.

Substitutions

Tofu / Paneer → Chickpeas (mashed, for a denser texture)
Chicken Masala → Garam masala (1 tsp) or curry powder (1.5 tsp)
Green Chillies → Serrano peppers or jalapeños (adjust quantity to taste)
Coriander Leaves → Cilantro or parsley (dried or fresh)

Storage & make-ahead

Store covered in the refrigerator for up to 3 days; reheat gently in a pan with 1 tbsp oil over medium heat.

Common Questions

What's the difference between tofu and paneer for this recipe?

Paneer is firmer and creamier with a mild dairy taste; tofu is lighter and absorbs spices better. Both work equally well — choose based on texture preference and dietary needs.