Back to all recipes
Pregnancy Recipe

Lunch

Tofu bhurji with roti

A soya-based twist on the classic egg bhurji, tofu crumbled and cooked with onions, tomatoes and mild spices, served with roti — a quick, protein-rich vegetarian option.

Prep
10 min
Cook
15 min
Total
25 min
Portions
2
  • Easy
  • Pregnancy
  • Vegetarian
  • Vegan
  • High-protein
  • Quick and easy
Tofu bhurji with chopped coriander served with roti on a steel plate

Make this recipe

Portions

Ingredient quantities update automatically. Cooking times may need a little adjustment when you change the batch size.

Swap an ingredient

Only swaps that keep this recipe pregnancy-safe are offered. Allergen information below updates when you choose one.

Ingredients

For 2 portions. Tick items as you go — nothing is changed for anyone else.

This recipe contains foods that can contribute to a varied and balanced diet during pregnancy.

Method

  1. Step 1. Heat the oil in a pan, add cumin seeds, then the onion and green chilli, and cook until the onion softens.
  2. Step 2. Add the tomato and turmeric, and cook until the tomato breaks down.
  3. Step 3. Add the crumbled tofu and salt, and cook for 6–8 minutes, stirring often, until heated through and well combined with the spices.
  4. Step 4. Stir in the coriander leaves.
  5. Step 5. Knead the atta into a soft dough, roll into rotis, and cook on a hot tawa until light brown spots appear on both sides.
  6. Step 6. Serve the bhurji hot with 2 rotis per portion.

Allergens for your selection

  • Contains: Soya
  • Contains: Cereals containing gluten

Ingredient brands and substitutions can change allergen content. Always check the labels on the products you buy.