Keto Dinner | Easy Curried Tofu Scramble

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This high-protein curried vegan tofu scramble recipe is an easy 30-minute vegan breakfast that will please the whole family! It’s loaded with mushrooms, peppers, onions, and tons of curry flavor! Vegan, gluten-free, and low-carb. 

If you’re vegan and you miss eating scrambled eggs for breakfast as I do then I bet that you’ll love this vegan tofu scramble recipe too! It features big fluffy chunks of scrambled tofu + loads of veggies and tons of flavor! It’s so simple to make and you can easily customize it with whatever vegetables you like!

Before you run away screaming, from fear of tofu, just let me TRY to convince you that this is beyond edible. You might even consider it delicious! At least, I do. I’ve tried my best over the last six months to introduce you to tofu in a non-offensive way — and I hope you’ve tried at least one recipe to prove it! Here’s my favorite. Or this one. Or this one. In case you need a little inspiration!

I recommend that you use firm or extra firm organic tofu for your vegan tofu scramble if you used to like your eggs to be fully cooked. I’ve found that using the firm or extra firm tofu will get you the closest texture of soft but not runny scrambled eggs.

Easy Curried Tofu Scramble Recipe

Prep Time: 10 minutes
Cook Time: 20 minutes
Tofu Pressing Time: 30 minutes
Total Time: 30 minutes
Servings: 4 servings
Calories: 119kcal

Ingredients

Tofu Scramble -
  • 6 oz mushrooms, sliced
  • 1 block firm or extra firm organic tofu, pressed and drained
  • 2-3 cups Roughly chopped greens (Kale, spinach, arugula, dandelion greens)
  • 2-3 tbsp low-sodium vegetable broth (You could also use water or olive oil)
  • 1/2 medium onion, diced
  • 1 large red pepper, diced

Curry Seasoning Mix -
  • 1/4 tsp garam masala
  • 1/4 tsp black salt (Or Himalayan pink sea salt)
  • 1 tbsp water (Just enough to mix the seasonings together into a "sauce")
  • 1/4 tsp coriander
  • 1/4 tsp paprika
  • 1/4 tsp turmeric (Necessary for color!)
  • 1/2 tsp curry powder
  • 1/2 tsp garlic powder
  • 1/2 tsp cumin

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Instructions:

  1. First, In a large pan, saute the onions in vegetable broth for 5 minutes. Add the sliced mushrooms and diced red peppers. Cook for 10 minutes. 
  2. Second, Push the cooked veggies to one side of the pan. Put the block of pressed and drained tofu on the other side of the pan and break it up into chunks using a wooden spatula. Saute for 2-3 minutes or until hot.
  3. Next, Put all of the seasonings into a small bowl and add just enough water to be able to whisk it together. Pour the mixture over the broken up tofu and toss until each piece is coated. Mix the veggies and tofu together.
  4. Add the greens, cover the pan and cook for 5 minutes or until the greens have wilted. Serve hot, and top with green onions and hot sauce! 

Notes:

  • Pressing the tofu is a must, you have to drain the water out or you will end up with a squishy tofu scramble.
  • Use a tofu press instead of paper towels to quickly drain the water from the tofu with less mess.
  • When you break up the tofu, break it up into bigger and smaller chunks so there's a texture difference. 
  • Try to add the spice mixture directly on the tofu, not the vegetables, so the tofu will absorb the turmeric powder for color and the other seasonings for flavor. 
  • The turmeric is not for flavor, it's what gives the tofu scramble recipe a vibrant yellow color. You really don't taste it so don't skip it!
  • Use black salt to give your tofu scramble seasoning an egg-flavored boost!



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