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!
This recipe is a bit different than the others — it’s way more straight up tofu. Sure, there are bell peppers and onions thrown in there, but it’s really a big pile of fake scrambled eggs. I am so tempted to make these for someone else and see if they can tell they aren’t eggs! I’m not that mean, though (am I? I might be!).
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.
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.
Curry Tofu Breakfast Scramble
Prep Time: 5 mins
Cook Time: 15 mins
Total Time: 20 minutes
Ingredients
- 1/4 tsp ground coriander
- salt & pepper
- toast, for serving
- green onion, for garnish
- 1 red bell pepper, diced
- 1 1/2 Tbsp curry powder
- 1/4 tsp ground cumin
- 1 14oz. package firm tofu
- 1 tsp cooking oil
- 1/2 white onion, diced
- 2 garlic cloves, minced
Instructions
- First, Crumble the tofu into a large non-stick skillet* over medium-high heat. Cook for about 8 minutes, stirring occasionally, until the tofu is drying out a bit and turning golden-brown. You may break the pieces into smaller crumbles as you cook.
- Second, When the pieces are golden, push the tofu to one side of the pan. Add the cooking oil and onion to the open space in the pan. Cook, stirring, for 1 minute before adding the garlic and bell pepper. Cook for another 2 minutes before adding the curry powder, cumin, and coriander, and stir to combine everything (including the tofu) in the pan.
- Cook until the peppers are done to your liking, then season with salt and pepper before serving on toast with green onions for a garnish.
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