Vegan Curry Tofu Scramble
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.
Servings: 3 people
Calories: 117kcal
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
Helpful tips
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.
- 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.
Nutrition
Calories: 117kcal | Carbohydrates: 12g | Protein: 13g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Sodium: 91mg | Potassium: 566mg | Fiber: 3g | Sugar: 5g | Vitamin A: 362IU | Vitamin C: 11mg | Calcium: 70mg | Iron: 3mg
