Easy Curry-Flavored Tofu Scramble

Easy Curry-Flavored Tofu Scramble

Looking for an easy but equally comforting and flavorful breakfast? This tofu scramble is exactly that.

When I was in Halifax, I used to go to this cafe for Sunday brunch occasionally and fell in love with their menu. Everything was simple, fresh and locally produced. The place had a very homelike ambiance and they were known for their freshly squeezed veggie and fruit juices served in glass jars. This curry-flavored tofu scramble served with heavily buttered toast along with fresh spinach, kale and apple juice was my favorite. It was almost as though I had a standing order with them and laying down the burden of choice felt extra good on a lazy Sunday morning.

If you have tofu at home and are looking for ideas on how to use it, try this super quick scramble for breakfast. I don’t miss eggs when I eat this. You can add more or less of the curry powder mentioned in the recipe. I like the flavor so I add a bit more usually. Make sure you load up your toast with salted butter…it is a Sunday after all..and if you feel too guilty about the butter then make yourself some healthy spinach, kale and apple juice to go on the side 🙂

Easy Curry-Flavored Tofu Scramble

Serves 3-4
Prep time 8 minutes
Cook time 12 minutes
Total time 20 minutes
Dietary Gluten Free, Vegan, Vegetarian
Meal type Breakfast
Misc Serve Hot

Ingredients

  • 420g Extra Firm Tofu (Can also use Firm Tofu)
  • 1 Medium Onion (Sliced Thin)
  • 1/2 Green Bell Pepper (Sliced)
  • 1/2 Yellow Bell Pepper (Sliced)
  • 1/2 Orange Bell Pepper (Sliced)
  • 1/2 cup Cilantro (Roughly Chopped)
  • 1.5 tablespoons Curry Powder
  • 1/2 teaspoon Turmeric Powder
  • 2 tablespoons Oil
  • 1 tablespoon Sea Salt

Directions

Heat oil in a pan and add in the spices. Saute for 10-15 seconds or until they start to release their aroma. Be careful not to burn them and make sure the oil is not smoking hot.
As soon as the spices had their few seconds, add in the onions and saute until translucent.
Add the peppers and saute until glossy and soft.
Crumble squeezed and towel-dried tofu and throw this into the pan. Too much moisture in the tofu almost ruins the texture of this recipe so try to get out as much water as you can from them. If you like your egg scramble a bit under-cooked you might not mind some water in them.
Cover and cook on medium for 8 minutes, stirring occasionally.
Scatter cilantro leaves on top and give a quick stir before turning off the stove.

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