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    Home » Breakfast

    Vegan Curry Tofu Scramble

    Published: Aug 27, 2021 · Modified: Sep 29, 2021 by Meesha · This post may contain affiliate links

    Jump to Recipe Print Recipe
    Tofu scramble in a plate with fork with text on the upper half.
    Tofu scramble in a skillet with a wooden spatula with text overlay.

    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.

    Tofu scramble on a blue plate with fork. There are toasts, chopped scallions and coffee beside.

    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.

    Jump to:
    • 💚Why you will love this recipe
    • 🌶What you will need
    • 📃Notes/substitutions
    • 🔪How to make
    • ✔Helpful tips
    • 🥦Add-ins/variations
    • 🔪How to serve
    • ❔Commonly asked questions
    • 🍽More vegan breakfast recipes
    • 📖 Recipe

    💚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

    Ingredients needed like tofu, tomato, mushrooms, onion, garlic and curry powder.

    📃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.

    Collage showing sauteing onion then adding in garlic in a black pan.

    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!

    Collage showing cooking veggies then adding in tofu in a cast iron skillet.

    ✔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.
    Tofu scramble in a cast iron skillet topped with scallions with a wooden spatula.

    🔪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

    How can I make mine taste like eggs?

    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.

    How to store and can it be frozen?

    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.

    Should I press my tofu beforehand?

    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.

    2 plates filled with tofu scramble, chopped tomatoes, spinach and toast with coffee in the background.

    🍽More vegan breakfast recipes

    • Crunchy Matcha Granola using Quick Oats (Vegan)
    • Vegan Breakfast Sausage Patties
    • Easy Almond Milk Crepes
    • Vegan Baked Oats for One (TikTok inspired)

    If you did make this recipe, do leave a rating and comment down below, we love hearing from you! Subscribe to My Plantiful Cooking to get new recipes delivered straight to your inbox! Follow us on Instagram, Facebook and Pinterest to get the latest updates. 😉

    📖 Recipe

    Plate filled with tofu scramble with fork with toast, chopped scallions and coffee beside.

    Vegan Curry Tofu Scramble

    Meesha
    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.
    5 from 2 votes
    Print Recipe Pin Recipe
    Prep Time 5 mins
    Cook Time 10 mins
    Total Time 15 mins
    Course Breakfast, Side Dish
    Cuisine American, Indian
    Servings 3 people
    Calories 117 kcal

    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)
    Prevent your screen from going dark

    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

    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!
     
    Storing - Leftover 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.

    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. 

    Nutrition

    Calories: 117kcalCarbohydrates: 12gProtein: 13gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 1gSodium: 91mgPotassium: 566mgFiber: 3gSugar: 5gVitamin A: 362IUVitamin C: 11mgCalcium: 70mgIron: 3mg

    Nutrition info calculated is just a rough estimate and is provided as a courtesy. Bear in mind that value will vary based on variables like specific brand or type of product used. To obtain the most accurate representation, it is highly recommended that you calculate it on your own with the actual amount and type of ingredient used.

    Did you make this recipe ?Tag @myplantifulcooking on Instagram !

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    Hi, I am Meesha, the human behind My Plantiful Cooking! Expect to find plant-powered recipes that are easy to make and wholesome without compromising on taste.

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