This curry tofu scramble is a delicious, flavorful vegan breakfast option even egg eaters will love! Crumbled golden and crispy curry tofu is combined with crisp veggies to make a high protein healthy breakfast that is cooked in just 10 minutes!
This Indian-inspired breakfast is filled with flavorful spices and the perfect easy breakfast for vegan or egg-free diet. I love to make this for a brunch for the family. Even egg-eaters will be impressed!
Why you'll love this recipe
-High protein vegan breakfast (22g protein per serving!)
-Easy to make (<10 minute cook time) with simple ingredients
-Healthy: filled with antioxidant rich spices, plant-based protein, and vegetables.
Does this taste like scrambled eggs?
Tofu scramble has a similar texture and flavor to scrambled eggs if you make it correctly. It may not fool an egg eater but it tastes very close. To make a tofu scramble taste more like eggs:
- Press your tofu to remove the water. The less liquid the better to improve the texture of your tofu scramble.
- Add in a pinch of black salt, or Kala namak, which is a rock salt that has a sulphurous smell similar to eggs. You just need a pinch to create that "eggy" taste/smell. Find this salt online or in some grocery stores (such as Whole Foods or an Indian grocery store).
- Use turmeric to create a yellow/orange color similar to eggs. In this recipe we will use curry powder and turmeric to create a vibrant color resembling eggs.
Are tofu scrambles healthy?
Tofu scramble a high protein, nutrient-dense plant-based breakfast. Tofu is packed with vitamins and minerals such calcium, manganese, copper, Vitamin A, and more. The addition of vegetables to your tofu scramble adds additions vitamins and nutritional benefit.
Is curry healthy?
The specific spices in curry powder can vary based on the brand, but most commonly they include high antioxidant spices such as turmeric, cumin, coriander, ginger, cardamom, chili powder, cloves, and or fenugreek. Here are some benefits of these powerhouse spices:
- Turmeric: This spice is a powerful anti-inflammatory agent and has been shown to have antioxidant properties. It may also have potential benefits for brain function and heart health.
- Cumin: Cumin has a warm, earthy flavor and is a good source of iron. It may also have antioxidant and anti-inflammatory properties.
- Coriander: Coriander has a refreshing, citrus-like flavor and is a good source of vitamin C and calcium. It may also have antioxidant and anti-inflammatory properties.
- Ginger: Ginger has a warm, pungent flavor and is a good source of vitamin C and magnesium. It may also have antioxidant and anti-inflammatory properties and may have potential benefits for digestive health and nausea.
How to Make the Perfect Tofu Scramble
- Press your tofu for 30 minutes.
- Start by sauteing your peppers and onions over the stove with some olive oil for 4-5 minutes.
- Add tomatoes and spinach and cook until spinach is cooked down (~2 minutes).
- Add spiced tofu and cook for another few minutes until warmed through.
- Serve with crispy potatoes, toast, or grains.
What happens if you make tofu without pressing it?
You can cook tofu without pressing it however it will not absorb the flavors as well and the texture will be more wet.
What to serve with curry tofu scramble?
You can serve this curry tofu scramble lots of ways!
- Over Toast: toast up your favorite type of bread (my personal favorite is sourdough) and top it with the curry tofu scramble that makes the best breakfast or brunch!
- Wraps: Layer the curry tofu scramble in a wrap filled with veggies such as spinach. Optional: add in some salsa or diced tomatoes.
- Quesadillas: Create a crispy cheesy quesadilla by layering the curry tofu scramble with vegan cheese, spinach, and/or other veggies in between two flour or whole wheat tortillas.
- Potatoes : Make some crispy potatoes.
- Grains: Warm up some quinoa or brown rice as a side with this curry tofu scramble.
Store your tofu scramble in an air-tight container for up to 5 days. Reheat on the stovetop for the best texture.
- Use extra-firm tofu: Extra Firm tofu will hold its shape better and give you a more "eggy" texture.
- Sauté the vegetables first: Sautéing your vegetables before adding the tofu will give them a chance to soften and develop flavor. This will also help to prevent the tofu from sticking to the pan.
- Use a non-stick pan: Tofu can stick easily to a regular pan, so using a non-stick pan will make it easier to cook and flip the tofu.
- Don't overcook it: Tofu can become rubbery if overcooked, so be sure to remove it from the heat as soon as it's heated through and starting to brown.
Curry Tofu Scramble
- 1 mixing bowl
- 1 tofu press Or cutting board with heavy cans/objects
- Cilantro chopped
- Other vegetables of your choice such as mushrooms or zucchini
- Grains, bread, or crispy potatoes of your choice on the side
Press Your Tofu
- Start by pressing your tofu to remove the excess liquid. Wrap in a dish towel and place a cutting board with some cans on top (or something heavy). Press tofu for 30 minutes for optimal texture.
- Meanwhile, cut up your pepper, onion, and tomato. In a large pan add some oil and sauté your peppers and onions for 4-5 minutes until onion becomes translucent.
- Add in chopped tomatoes and spinach. Cook for another few minutes until spinach is cooked down.
Prepare Tofu with Spices
- Once tofu is pressed, crumble it with your hands into a bowl. Mix in curry powder, turmeric, salt, black salt, pepper, and nutritional yeast.
- Add the tofu mixture to veggies and cook, stirring occasionally, until the tofu is warm, golden and crispy (2-3 minutes).
- Garnish the curry tofu scramble with chopped cilantro and serve hot with your choice of crispy potatoes, grain or bread. Enjoy!