Oh dear, it looks like your browser is out of date.

For security, you need to update your browser before shopping with us. Or, try shopping on our smartphone and tablet app.

You are in:
  • Recipes
  • Creamy Tofu Bhurji with Kachumber…
Creamy Tofu Bhurji with Kachumber

Creamy Tofu Bhurji with Kachumber

Brought to you by: OcadoLife
    4 serving

Prep time:

Cook time:

Serves: 4

Based on a popular street-food dish in India, this Creamy Tofu Bhurji with Kachumber, by chef Ravinder Bhogal, is made with tofu as a satisfying plant-based swap for the more commonly used paneer cheese. The kachumber salad of tomato and cucumber in a zesty dressing makes a fresh accompaniment to balance the spice. 
Share recipe


  • 30g vegan butter
  • 1½ tsp cumin seeds
  • 1 onion, finely chopped
  • 1 thumb-sized piece of ginger, peeled and finely grated
  • 3 garlic cloves, crushed or grated
  • 2 green chillies, finely chopped
  • ½ tsp ground turmeric
  • ¼ tsp red chilli powder
  • 1 tsp ground coriander
  • 1 tbsp gram flour
  • 6 ripe tomatoes, 3 skinned and finely chopped and 3 deseeded and chopped
  • 340g silken tofu, broken up
  • ½ tsp garam masala
  • 2 limes, juiced, plus wedges, to serve
  • 2 tbsp coriander, finely chopped
  • ½ cucumber, deseeded and sliced
  • ½ red onion, finely sliced
  • 40g cashew nuts, toasted and chopped
  • 2 tbsp rapeseed oil
  • 4 flatbreads, such as roti or chapati, to serve (optional)


Step 1

Melt the butter in a pan over a low heat; add 1 tsp cumin seeds and the onion; fry for 15 mins, until caramelised. Add the ginger, garlic and 1 of the green chillies; cook until fragrant. Add the spices, fry briefly, then add the flour; cook for 1 min. Add the 3 skinned and finely chopped tomatoes; simmer for about 5 mins, until jammy.

Step 2

Stir in 200ml water. Bring to a simmer; add the tofu. Cover with a lid and cook for 4-5 mins, then add the garam masala, juice of 1 lime and the coriander. Season well.

Step 3

For the salad, combine the 3 deseeded and chopped tomatoes, cucumber, red onion, cashew nuts, remaining green chilli, cumin seeds and lime juice, and 2 tbsp rapeseed oil in a bowl. Serve with the bhurji and the flatbreads, if liked, with lime for squeezing over.

Tips or serving suggestions

288cals, 2 veg portions, 20g fat (5g saturated), 11g protein, 14g carbs, 9g sugars, 4g fibre, 0.1g salt

Shop the ingredients

You might like