Go Back Email Link
+ servings
Print Recipe
5 from 1 vote

Curry Tofu Scramble

This curry tofu scramble is a delicious and flavorful Indian-inspired vegan breakfast option packed with veggies and plant-based protein. You can cook this in less than 10 minutes!
Prep Time20 minutes
Cook Time10 minutes
Total Time30 minutes
Course: Breakfast
Cuisine: Indian
Servings: 2 -3 servings
Calories: 263kcal

Equipment

  • 1 mixing bowl
  • 1 tofu press Or cutting board with heavy cans/objects

Ingredients

  • 14 ounces extra firm tofu drained and pressed for 30 minutes
  • 2 tablespoon nutritional yeast
  • 1 tablespoon curry powder
  • 1 teaspoon turmeric
  • ½ teaspoon salt
  • Pinch black salt (also called kala namak)
  • 1 tablespoon olive oil
  • 1 red bell pepper diced
  • 1 small onion diced
  • 1 roma tomato diced
  • 2 handfuls fresh spinach

Optional Ingredients

  • Cilantro chopped
  • Other vegetables of your choice such as mushrooms or zucchini
  • Grains, bread, or crispy potatoes of your choice on the side

Instructions

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.

Prep Veggies

  • 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!

Notes

How to Press Tofu: just get a dishcloth and wrap it around your block of tofu. Place on a plate and then a cutting board (or something flat) on top of the tofu. Then find something heavy (such as a 3-4 cans or a large book) and place on top of the cutting board. Make sure it’s stable. (You can also buy a TOFU PRESS)
Make these delicious Crispy Seasoned Air Fryer Potatoes on the side of this tofu scramble. 
 
 
Calorie count disclaimer: Naturallie Plant-Based offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although Naturallie Plant-Based attempts to provide accurate nutritional information, these figures are only estimates.

Nutrition

Calories: 263kcal | Carbohydrates: 21g | Protein: 21g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Sodium: 739mg | Potassium: 979mg | Fiber: 7g | Sugar: 8g | Vitamin A: 5032IU | Vitamin C: 94mg | Calcium: 128mg | Iron: 5mg