Scrambled Masala Tofu, Beet and Bulgur Salad

By Deena Kakaya •

Ever wished you had more time in the day?  Help is on hand with a highly tasty and protein packed dish that can be made in minutes. Tofu is lifted from any accusations of blandness with great spices and a nutty texture with additional bulgar.

A lot of people tell me that if they could negotiate more hours in the day, they would. If they could move to somewhere sunnier, more peaceful or beautiful, they would and if they could make their work-life balance more life and less work hefty, they would.
Many others tell me that they would choose a different, more personally (not financially) rewarding career given the choice and that if they could just come out of the race and live somewhere exciting, they would.

Unfortunately cloning ourselves, time travel and morphing aren’t options but maybe our own minds and actions are, options.  Insofar as negotiating time is concerned I have a recipe which may just help with that.

Warm spices infiltrate tofu so well; there is no chance that it will be bland and what’s an added bonus, is that it is a good source of protein and oh…it cooks so quickly that you may reconsider wishing more time in your day. I’ve paired it with beetroot; it keeps the tofu lovely and moist and adds fantastic light sweetness and colour. Bulgur wheat is nutty and filling, healthy too.

Scrambled masala tofu, beet and bulgur salad pockets

Serves 4

75g bulgur wheat
One medium onion, diced
400g (net weight) tofu
150g cooked beetroot, grated
4-5 curry leaves
2 tsp. tomato puree
¼ tsp. turmeric powder
¾ tsp. garam masala
1 tsp. coriander powder
1 tsp. paprika
1 tsp. cumin seeds
2 cloves of garlic, finely chopped
8 half pitta pockets
2 tbsp. vegetable oil

For the dressing;
8-10 tbsp. plain, natural yoghurt
15g finely chopped coriander
15g finely chopped basil
Salt to taste
½ tsp. coriander powder
½ tsp. cumin seeds


Cook the bulgur wheat per the packet instructions

Drain the tofu and press any remaining water out. I normally wrap it in kitchen paper and leave it to sit for a few minutes.
In a pan, heat the oil and add the cumin, curry leaves and allow it to sizzle. Add the turmeric, garlic, salt and onion and sauté until the onion softens.

Crumble in the tofu with your hands, until it looks like a scrambled egg texture. Mix it into the onions and turn the heat to a medium flame.

Stir in the garam masala, paprika, cumin powder and coriander powder and simmer for five minutes.

Stir in the tomato puree, mix it well and then add the grated beetroot and bulgur wheat. Mix again.

Cook the mixture for 3-4 minutes before turning off the heat.

To make the yoghurt dressing, simply whip all of the ingredients together.

Fill half pitta pockets (warmed) with about 4 tbsp. of stuffing, drizzle with the dressing and serve them warm.

Inspired?  For more vegetarian recipes visit Great British Chefs collection.



Deena Kakaya

Deena is a food writer with work published in UK magazines such as BBC Good Food, Delicious, Cook Veg and Fork. Her recipes use influences from throughout the world, often combining an Indian influence. They also happen to be completely meat-free. You can follow Deena on Facebook here. 

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