Keto Tofu Bhurji
Crumbled & pan-fried with spices
- Time
- 15 min
- Serves
- 2
- Calories
- 180 kcal
- Protein
- 16 g
About this recipe
Tofu becomes the perfect blank canvas for Sindhi spice in this 15-minute breakfast scramble. The key to success is crumbling the tofu coarsely—too fine and it loses body, too chunky and the spices won't cling. Press your brick of firm tofu gently first to remove excess moisture, then break it into uneven pieces with your hands; this irregular shape fries up with crispy edges and a tender center that absorbs the ginger-garlic paste and tempering spices beautifully. The gravy comes not from tomato reduction but from softening onions into sweetness and letting them marry with turmeric and cumin. Toss in spinach at the last moment—it should wilt in seconds, darkening and releasing its mineral earthiness. At just 8 grams of net carbs and 16 grams of protein per serving, this is the keto breakfast that actually tastes like breakfast, not a compromise. Serve it piled onto a small plate of sautéed greens or alongside sliced avocado for a meal that keeps you full well into lunch.
Ingredients
Method
- 1 Heat coconut oil in a pan and add cumin seeds until they crackle.
- 2 Add diced onions and green chillies; sauté until golden.
- 3 Add ginger-garlic paste and stir for 30 seconds.
- 4 Add crumbled tofu and cook for 2 minutes, then add turmeric and coriander powder.
- 5 Add diced tomatoes and cook until soft.
- 6 Stir in spinach and fresh coriander leaves; cook until wilted.
- 7 Season with salt and black pepper; serve hot.
Nutrition
⚠️ Nutritional values are AI-generated estimates and may not be accurate.
