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A white plate containing tofu, toast and chopped cherry tomatoes.
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5 from 2 votes

Curry Tofu Scramble

Easy vegan curry tofu scramble that is high in protein, gluten-free & super flavorful ! Makes a perfect healthy breakfast to kick start your day.
Course Breakfast, Side Dish
Cuisine American, Indian
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 2 people
Calories 152kcal
Author Meesha


  • 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 !


Leftovers can be stored in the fridge for 4 days, and in the freezer for up to 3 months. To store, let it cool down. Then, portion it out into sealed containers . 
To make this dish more eggy, feel free to use kala namak ( or black salt ) in place of regular salt. 


Calories: 152kcal | Carbohydrates: 12g | Protein: 18g | Fat: 5g | Saturated Fat: 1g | Sodium: 425mg | Potassium: 751mg | Fiber: 3g | Sugar: 5g | Vitamin A: 542IU | Vitamin C: 10mg | Calcium: 82mg | Iron: 4mg