This curried tofu and spinach scramble is a flavorful and healthy vegan breakfast that comes together quickly. It’s a fantastic way to get plant-based protein and vibrant vegetables into your morning meal. Perfect for busy weekdays or a relaxed weekend brunch, this dish is satisfying and delicious. The combination of warming curry spices, savory tofu, and fresh vegetables makes this tofu scramble a winner. It’s easily customizable and a great base for adding other favorite ingredients.
Vegan Tofu Scramble That Will Blow Your Mind!
Ingredients
Method
- Heat the olive oil in a large skillet or pan over medium heat. Add the diced onion and minced garlic. Sauté for about 3-5 minutes until the onion is softened and translucent.
- Crumble the extra firm tofu directly into the pan with the onions and garlic. Stir to combine. Add the curry powder, turmeric powder, cumin, salt, and pepper. Mix well to coat the tofu evenly.
- Add the diced fresh tomatoes to the pan. Cook for another 3-5 minutes, stirring frequently. If the pan seems dry, add a little more olive oil.
- Add the fresh spinach leaves to the pan. Cover the pan and let it cook for 3-5 minutes, or until the spinach has wilted down completely. Stir gently to incorporate.
- Taste and adjust seasoning with salt and pepper if needed. Serve hot and enjoy!
Notes
– Serve with avocado toast or a side of roasted potatoes for a heartier meal.
– Store any leftovers in an airtight container in the refrigerator for up to 3 days. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.
Pro tips
- For a richer flavor, add a splash of plant-based milk when crumbling the tofu.
- Serve with avocado toast or a side of roasted potatoes for a heartier meal.
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Enjoy this versatile and delicious tofu scramble! It’s a simple yet satisfying vegan meal that’s perfect any time of day.
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Frequently asked questions
How to make tofu scramble taste like eggs?
Achieve an eggy flavor by using nutritional yeast for a cheesy, umami taste. Black salt (kala namak) is crucial for its sulfurous, eggy aroma. A pinch of turmeric adds a vibrant yellow color, mimicking scrambled eggs perfectly. Don’t skip these key ingredients for an authentic taste.
Can I make tofu scramble ahead of time?
Yes, tofu scramble can be made ahead. Store it in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop or in the microwave. It may lose some of its initial fluffiness upon reheating, but the flavor remains excellent.
What vegetables go well in tofu scramble?
Versatile tofu scramble pairs wonderfully with many vegetables. Onions, bell peppers, spinach, mushrooms, and broccoli are popular choices. For added flavor and texture, consider adding diced tomatoes, jalapeños, or even some zucchini. Sauté them before adding the tofu for best results.
How do I store leftover tofu scramble?
Leftover tofu scramble should be stored in an airtight container in the refrigerator. It will keep well for 3 to 4 days. Ensure it cools completely before sealing and refrigerating. Reheat gently, adding a splash of water or plant-based milk if it seems dry.
