Bold in flavor, this vegan curry tofu scramble will be your next favorite breakfast! It is packed with protein and veggies, making it incredibly filling and satisfying. Easy to make, fuss-free and ready in 15 minutes.
Although I love my good old vegan tofu scramble (you have to check out this silken tofu scramble, especially if you like soft scramble eggs), I also like spicing things up sometimes! And this curried tofu scramble is definitely a nice step up to the classic ones.
💚Why you will love this recipe
- Packed with Asian flavors - Curry powder provides a nice blend of Indian flavors without being overly spicy. It is definitely a dish that your family will love!
- High in protein and nutritious - If you are not aware of it yet, tofu is a great source of plant based protein! Hence, making this dish incredibly filling and satisfying.
- Easy and quick to make - Everything can be made in a pan, and minimal prepping needed. You can make this just under 15 minutes!
- Versatile and customizable - Feel free to substitute or add in any veggies that you have on hand! This dish can be eaten for breakfast, lunch or dinner.
🌶What you will need
📃Notes/substitutions
- Tofu - Highly recommend using extra firm or firm tofu. If you like soft scramble eggs, you can use medium ones.
- Onion - I am using red onion, but feel free to use yellow onion instead.
- Mushrooms - any kinds of mushrooms like white button, brown button or portobello mushrooms can be used.
- Oil-free - Use ¼ cup of water or broth to saute your veggies in place of oil.
🔪How to make
If you have yet to do so, crumble up your tofu into small pieces. You can either use your hand or a fork.
Heat up a tablespoon of oil in a cast iron / non-stick skillet. Once pan is heated, place in onion and saute for 2-3 minutes until translucent. Stir in garlic and cook for another 1 minute.
Then, add in mushrooms and tomato. Cook for 2-3 minutes, or until veggies are partially cooked.
Toss in tofu along with curry powder and salt. Stir until everything is well combined and cook for an additional 3-4 minutes, stirring frequently. Give it a taste and add more salt, if needed. Serve vegan tofu scramble and enjoy while warm!
✔Helpful tips
- There is no need to press your tofu. Simply draining and patting it dry is good enough, as excess moisture will evaporate while cooking.
- If you like soft scramble eggs, you might want to use medium tofu instead!
- For the eggy flavor, use kala namak, or black salt. A little goes a long way, so a pinch should be sufficient. Add it after turning the heat off to prevent its flavor from diminishing.
- Although the spice level of curry powder will differ from brands to brands, this curry tofu scramble is only mildly spicy. You can definitely add in some chili powder or top it with some hot sauce if you love heat!
🥦Add-ins/variations
- For a quicker version, you can replace fresh onion and garlic with the powdered ones instead. You will need about ½ teaspoon each of onion and garlic powder, and add them to the pan along with curry powder.
- Feel free to toss in some greens like spinach or kale towards the end.
- You can replace or add-in whatever veggies you like to your curried tofu scramble! Diced bell peppers, broccoli florets, or even frozen vegetables mix are some great addition.
- Make it your own by adding in extra spices like cumin, chili powder and paprika!
- To make this dish even more filling, chop up some vegan tofu sausages and stir them in.
- Lastly, garnish with some chopped green onions, cilantro or parsley before serving.
🔪How to serve
The easiest way is to serve this vegan tofu scramble on some buttered toast or avocado toast, along with some chopped veggies like cherry tomatoes or salad greens.
You can also make savory breakfast bowls instead by serving it with some vegan bacon or Italian sausages, along with roasted potatoes and grilled tomatoes.
You can also use it as a filling for breakfast burritos or sandwiches, along with fresh tomato salsa, avocado slices and/or vegan cheese.
For that sweet and savory combo, you can pair it with chickpea flour waffles, protein pancakes or this vegan American style pancakes.
You can even have curry tofu scramble for lunch or dinner! I love serving it in a buddha bowl along with some freshly steamed brown rice and roasted/steamed vegetables.
❔Commonly asked questions
If you want the flavor of your vegan tofu scramble to resemble that of eggs, add in a pinch of kala namak, or black salt! They have a distinctive, "eggy" taste due to the present of sulfur.
Leftover curried tofu scramble will refrigerate well in the fridge in a sealed container for 3-4 days. It is also freezer-friendly, and will stay well in the freezer for up to a month. It is highly recommend to portion it out into individual containers so you will only take out what you need.
To reheat from frozen, let it defrost in the fridge overnight, or on countertop for a few hours. You can proceed on heating it in a pan until it is thoroughly warmed. Alternatively, defrost frozen curry tofu scramble in the microwave using the "thaw" function, then heat it on high for 15-30 seconds.
No, you will not need to press your tofu when making vegan tofu scramble. Draining and patting it dry will be sufficient. Excess moisture will evaporate during the cooking process.
🍽More vegan breakfast recipes
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📖 Recipe
Vegan Curry Tofu Scramble
Ingredients
- 1 block extra firm tofu crumbled (about 14 oz/400g)
- 1 medium red onion diced
- 3 cloves garlic minced
- 1 medium tomato diced
- 8 button mushroom sliced
- 1 tablespoon curry powder
- salt to taste (or kala namak)
Instructions
- If you have yet to do so, crumble up your tofu into small pieces. You can either use your hand or a fork.1 block extra firm tofu
- Heat up a tablespoon of oil in a cast iron / non-stick skillet. Once pan is heated, place in onion and saute for 2-3 minutes until translucent. Stir in garlic and cook for another 1 minute.
- Then, add in mushrooms and tomato. Cook for 2-3 minutes, or until veggies are partially cooked.3 cloves garlic, 1 medium red onion
- Toss in tofu along with curry powder and salt. Stir until everything is well combined and cook for an additional 3-4 minutes, stirring frequently. Give it a taste and add more salt, if needed. Serve and enjoy while warm!1 medium tomato, 8 button mushroom, 1 block extra firm tofu
Notes
- There is no need to press your tofu. Simply draining and patting it dry is good enough, as excess moisture will evaporate while cooking.
- If you like soft scramble eggs, you might want to use medium tofu instead!
- For the eggy flavor, use kala namak, or black salt. A little goes a long way, so a pinch should be sufficient. Add it after turning the heat off to prevent its flavor from diminishing.
- Although the spice level of curry powder will differ from brands to brands, this curry tofu scramble is only mildly spicy. You can definitely add in some chili powder or top it with some hot sauce if you love heat!
Heating - To reheat from frozen, let it defrost in the fridge overnight, or on countertop for a few hours. You can proceed on heating it in a pan until it is thoroughly warmed. Alternatively, defrost frozen curry tofu scramble in the microwave using the "thaw" function, then heat it on high for 15-30 seconds.
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