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.
Servings 2 people
- 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