This Soya Granules Bhurji is my vegan take on the egg bhurji, made with Indian spices, and boiled soya granules. Quick to make, crumbly, and makes an easy side with roti, paratha, or even toast.
I was born and raised in a Punjabi family, and egg bhurji was something we had quite often, sometimes every third day for lunch or dinner.
When I stopped eating non-vegetarian food, I started eating soya granules bhurji and paneer bhurji instead. Back in 1990's, in India, tofu was hardly something we knew about. Right?
But what if you don't like tofu and can't have paneer? What is your option then? I tried with Tofu, but I guess it will take time to develop taste for it, so for me, it is soya granules bhurji!
Spread it over a bread toast for a perfect breakfast or have it with roti for a hearty meal!
Try my other soya recipe- vegan lentil meatballs with soya.
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Ingredients
See the recipe card for exact measurements of the ingredients.
- Soya Granules- I have used a local brand Nutrela
- Onion
- Tomato
- Carrots, Capsicum, or any vegetable of the season
- Garlic and Ginger - grated fresh
- Green chili- adjust the heat
- Sesame Oil
- Indian spices- Turmeric powder, red chili powder, garam masala, amchoor (or lemon juice), cumin seeds, coriander powder, I have used Soya chaap masala from GM brands (highly recommend that).
- Salt as per taste
How To MAke Soya Granules Bhurji
Step 1. Boil Soya Granules
First boil the soya granules in a large pot filled with water. Make sure to soak the granules properly as they will soak up the water soon. It takes about 5-10 min on a slow flame. While they boil, chop onions, tomatoes, and other veggies in chunks or as desired.
Step 2. Saute Veggies in a heavy wok
In a heavy-bottomed wok, heat sesame oil. Add cumin, green chilies, onion, ginger, and garlic. Saute till raw smell of onions go away and they are browned. Add carrots and capsicum with little salt and cover with a lid and cook over a slow flame.
Once carrots are cooked, add spices, tomatoes and rest of salt. It takes about 5-10 minutes on slow flame for tomatoes to get soft and cooked.
Tip
Place a small bowl filled with water over the lid of wok. This helps cook faster and veggies don't stick to the bottom of the wok.
Step 3. Sieve Soya Granules and Put in Colander
While tomatoes are cooked, in a large colander drain water from boiled soya and run it under tap water to remove the white foam that appears while boiling.
Make sure to cool it off as the next step is to squeeze the excess water soaked up by granules before adding them to the onion tomato paste.
Tip
Cool of boiled granules as we have to squeeze excess water from them.
Step 4. Mix well and Serve
Add squeezed soya granules to onion tomato mixture. Add garam masala, amchoor and Stir well and cook it for another 4-5 minutes on a slow flame or till all moisture is absorbed.
Garnish with coriander (cilantro) leaves and serve warm with roti!
Deepti's Tips
- Soya granules don't have much of their own flavor. So, they get flavor from spices and veggies only. My version is really spicy and good so adjust the spices as per your taste.
- Rinse the boiled soya granules well to remove the white foam that forms while boiling.
- Squeeze out as much water as possible before adding them to the masala.
- Cook the bhurji uncovered after adding the granules so it stays dry and crumbly.
- Store it in refrigerator with a container with lid for about 3-4 days.
Recipe FAQS
Soya granules can be boiled, rinsed and squeezed, then added to curries, pulao, bhurji, sandwiches or stuffing. They absorb the flavors of the spices and sauces they are cooked with.
No. Soya granules do not need to be soaked separately. Boil them in water until soft, then rinse and squeeze out the excess water before cooking.
Have you tried this recipe? Please leave a comment below and let me know what sides you served it with! If you loved it, feel free to share this post with your friends who love simple Indian cooking.
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Soya Granules Bhurji- Eggless egg bhurji
Equipment
- heavy bottomed wok
- large pan
- Colander
Ingredients
- 2.5 cups Soya Granules- I have used a local brand Nutrela
- 2 medium Onion
- 2 medium Tomato
- 1 large Carrot
- 1 large Capsicum use any vegetable of the season
- 1 tablespoon sesame oil
- 1 teaspoon Garlic freshly grated
- 1 tsp ginger freshly grated
- 1 small Green chili minced, adjust the heat
- 1 teaspoon Turmeric powder
- 1 teaspoon cumin seeds
- 1.5 teaspoon red chili powder
- 1 teaspoon coriander powder
- 2 teaspoon Soya chaap masala I have used GM brands (link in post). Use any local brand for this
- 1 teaspoon amchoor or add lemon juice
- 1 teaspoon garam masala
- Salt as per taste
Instructions
- Step 1. Prep the ingredients
- First boil the soya granules in a large pot filled with water. Make sure to soak the granules properly as they will soak up the water soon. It takes about 5-10 min on a slow flame. While they boil, chop onions, tomatoes, and other veggies in chunks or as desired.
- Step 2. Saute Veggies in a heavy wok
- In a heavy-bottomed wok, heat sesame oil. Add cumin, green chilies, onion, ginger, and garlic. Saute till raw smell of onions go away and they are browned. Add carrots and capsicum with little salt and cover with a lid and cook over a slow flame.
- Once carrots are cooked, add spices, tomatoes and rest of salt. It takes about 5-10 minutes on slow flame for tomatoes to get soft and cooked.
- Tip
- Place a small bowl filled with water over the lid of wok. This helps cook faster and veggies don't stick to the bottom of the wok.
- Step 3. Sieve Soya Granules and Put in Colander
- While tomatoes are cooked, in a large colander drain water from boiled soya and run it under tap water to remove the white foam that appears while boiling.
- Make sure to cool it off as the next step is to squeeze the excess water soaked up by granules before adding them to the onion tomato paste.
- Tip
- Cool of boiled granules as we have to squeeze excess water from them.
- Step 4. Mix well and Serve
- Add squeezed soya granules to onion tomato mixture. Add garam masala, amchoor and Stir well and cook it for another 4-5 minutes on a slow flame or till all moisture is absorbed.
- Garnish with coriander (cilantro) leaves and serve warm with roti!
Video
Notes
Store it in refrigerator with a container with lid for about 3-4 days.
| Nutrition Facts | |
|---|---|
| Serving size: 1 bowl | |
| Servings Per Recipe: 5 | |
| Calories: 240 | |
| % Daily Value * | |
| Total Fat: 3.2g | 4% |
| Saturated Fat: 0.5g | 3% |
| Cholesterol: 0mg | 0% |
| Sodium: 23mg | 1% |
| Total Carbohydrate: 10.3g | 4% |
| Dietary Fiber: 2.6g | 9% |
| Total Sugars: 5g | |
| Protein: 33.6g | |
| Vitamin D: 0mcg | 0% |
| Calcium: 111mg | 9% |
| Iron: 1mg | 5% |
| Potassium: 323mg | 7% |
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