Easy vegan curry tofu scramble that is high in protein, gluten-free & super flavorful ! Makes a perfect healthy breakfast to kick start your day.
If you are ready to take the basic tofu scramble to a whole new level, try making this ! The curry powder perfectly seasoned the crumbled up tofu. I have also included an oil-free option for those of you who are wfpb. 😉
🍅 What you will need
- As mentioned above, you can choose to omit the spinach. Alternatively, substitute it with other greens like collard greens or baby kale.
- To make the tofu more eggy, feel free to use black salt or kala namak in place of regular salt.
🔪 How to make
Like my Chinese style vegan minced pork, you will have to crumble them tofu first.
To do so, use a fork, potato masher or your hands and crumble up the tofu into small pieces.
Then, add in the curry powder, onion powder, garlic powder and salt into the crumbled tofu. Mix until the seasonings are well distributed. Set aside.
Add in the diced tomato and sliced mushrooms. Saute until veggies have softened, about 3-4 minutes.
Now, add in the tofu mixture to the pan. Let it cook for another 3-4 minutes, or until tofu are all warmed up, stirring frequently.
If using spinach, stir it in now and cook until it is wilted. Turn off the heat and add more salt, if needed.
How to serve
- Serve it up like you would do with tofu scramble ! I usually serve it with some toast and avocado.
- It goes really well in buddha bowls too. Simply serve it up with some veggies and some brown rice.
- Wrap it up with some guacamole, chopped lettuce and vegan cheese to make breakfast burritos.
❔ Commonly asked questions
No, pressing them is not necessary. This is because the excess moisture will be evaporated off during the cooking process. All you have to do is gently pat dry the tofu and it is ready to be used.
They will keep well in the fridge for 3-4 days.
Yes, but the texture of tofu will be slightly altered and have a spongy and chewy texture. It still taste as good, though.
To freeze, let it cool down. Then, portion it up and store them in sealed containers. They are now ready to be stored in the freezer for up to 3 months.
Reheat them in a pan on low heat for 3-4 minutes, or until they are all warmed up. Add a splash of water if the mixture is getting to dry. Alternatively, reheat them in the microwave for 30 seconds to 1 minute.
For the frozen ones, do let them thaw in the fridge overnight before reheating them.
🍽 More recipes using tofu
- Asian Broccoli Mushroom Stir-fry
- Peanut Noodles with Crispy Tofu
- Tofu Egg Fried Rice
- Thai Red Curry with Tofu and Veggies
If you did make this recipe, it will be awesome if you would leave a rating and review in the comments ! Do tag me on instagram @myplantifulcooking, I would really love to see your recreations. 🙂
Curry Tofu Scramble
- 1 block extra firm tofu (about 14 oz )
- 1 medium tomato diced
- 8 button mushroom sliced
- 1 tablespoon curry powder
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- a large handful of baby spinach ( optional )
- ¼ teaspoon salt more to taste
- Using a fork, potato masher or your hands, crumble the tofu into small pieces.
- Add in the curry powder, onion powder, garlic powder and salt. Stir to mix. Set aside.
- Heat up 1 tablespoon of neutral oil in a pan. To make it oil-free, use ¼ cup of water or broth instead.
- Add in the tomato and mushrooms. Cook until veggies have softened, about 3-4 minutes.
- Add in the tofu mixture and cook for another 3-4 minutes, or until tofu is heated up, stirring frequently.
- Now, stir in the spinach, if using and cook until it is wilted. Turn off the heat and add more salt, if needed.
- Serve while warm !