This easy curry tofu scramble is packed with flavor, hearty and super filling. Makes for a high-protein breakfast recipe (or lunch) and is done within 15 minutes, perfect simple meal for those busy days! 100% vegan, gluten-free and healthy.
If you enjoy savory vegan breakfasts like me or simply looking for a high-protein meal to start the day, then look no further and make this curry tofu scramble!
It takes no more than 15 minutes to make with only a few super simple steps, plus you can easily swap up the spices or veggies depending on what you have or prefer. The heaping serving of plant-based protein this recipe offers will keep you full for a while and fuel you with tons of energy!
I actually often make this silken tofu scramble for breakfast during the weekend, but this time I used regular firm tofu for a simpler and quicker process and also, flavored the tofu with curry spices for a delicious Indian twist on the classic recipe.
The balance of spices from the curry, paprika and turmeric powder is perfect and actually not overpowering, although you can easily adjust and add more curry powder for a stronger flavor. This scrambled curried tofu recipe is so versatile and easy to customize, see below for tons of fun ideas!
In this case, I also included red bell pepper and baby spinach to the tofu scramble to add extra nutrients, such as vitamins and antioxidants, but also to give the scramble a more interesting texture with plenty of contrasting and appetizing colors.
This recipe makes for a satisfying dish that's perfect for breakfast, lunch, or even dinner and you can also meal-prep it and then serve in all sorts of different ways, such as on a plate with toasts, stuffed in bean burritos, over avocado toasts or simply over rice.
Let me know how you liked it! ❤️
Highlights of this recipe
- Easy and quick recipe
- Nutritiously-balanced with tons of protein, fiber, healthy fats and vitamins.
- Great for meal-prep and perfect way to use leftover veggies
- Amazing plant-based substitution to scrambled eggs
- Highly customizable
- Bold in delicious Indian curry flavor
- Versatile ways to serve it
- Makes for a filling breakfast, brunch or lunch
- 100% vegan, vegetarian and dairy-free, plus naturally gluten-free
What you'll need
- Tofu: I used an extra-firm tofu for this recipe, but firm would also work too. You can also make a tofu scramble using silken soft tofu, although this takes a little longer to prepare and gives you a softer texture (which I actually like a lot).
- Onion: helps add more flavor to the tofu. Use any kind of onion, such as yellow, sweet, red or white, and if your onion is very big, then you might want to use only half of it.
- Red bell pepper: or use any color you have, such as orange or yellow. It adds color and a nice sweetness to pair with the spices.
- Baby spinach: or baby kale for extra nutrients.
- Garlic: for more flavor. I prefer fresh, but you could also use garlic powder if that's all you have. Start with about 1 teaspoon.
- Spices: I used a mix of curry, paprika and turmeric powder. You can omit the turmeric, although it adds such an amazing yellow hue to the scramble.
How to make curry tofu scramble
From start to finish, this recipe should not take much more than 15-20 minutes to make. The longest part is to chop the veggies, then everything cooks quickly in the pan.
Cook the vegetables with aromatics
Warm up a large non-stick pan with a little oil or water and then add the onion and pepper with a pinch of salt. Cook on medium heat for about 5-7 minutes or until soft.
Then, add the garlic and spices and stir well. Cook for one more minute or until very fragrant.
Add tofu and finish up
Once the veggies are softer, then crumble the block of tofu right over the pan. I like to simply use my hands and fingers to do this, which is fast and easy. Some pieces will be too large at first, but you can break them up with a wooden spoon as it cooks.
Cook for 7-10 minutes or until the tofu starts to roast and the texture looks good to you. Then, add the baby spinach and cook until wilted, maybe for 30-60 seconds.
Taste and adjust salt and also, feel-free to add more curry powder for a more pronounced flavor.
Watch how to make it
- I do not do a tofu press for tofu scrambles as the moisture will eventually evaporate as it cooks in the pan. But, you should pat dry the bloc nicely before breaking up into smaller pieces to help speed up the process and also to allow the tofu to soak up the curry spices easier. You can wrap in a towel or a few layers of paper towels, then place something heavy over and then, clean/prep/cook the veggies during that time. It will be ready to use by the time you have to add the tofu to the pan.
- If the pan dries out too much, then you can add a splash or two of water to help everything come together while cooking.
- If you eat 100% plant-based and miss the flavor of scrambled eggs, then I highly recommend adding some black salt to your tofu scrambles. It mimics the taste (and smell!) of eggs in a very surprising way! Black salt (kala namak) is easy to find online and not very expensive either. If you use it, then adjust the amount of regular salt you add to the pan.
- If you prefer a wettish kind of tofu scramble, then feel-free to add just a little bit of plant milk to the pan until desired consistency is reached.
- Different brands of curry spice mix will vary a lot, so you might have to adjust how much you want to add. My recipe gave me a rather mild tofu mix, which worked out well for me and our kids, but taste to see if you want to have stronger curry flavor.
There are countless ways you can modify this recipe, tofu scrambles are easy and perfect to personalize! Here are a few ideas:
- Switch up the vegetables: add mushrooms, broccoli, cauliflower, frozen peas, tomatoes, zucchini, etc.
- Include more spices: this tofu scramble would be amazing with some cumin spices, smoked paprika, dried herbs (such as oregano, parsley, basil), garam masala, etc.
- Add more flavor: if you love spicy food, then feel-free to add some red pepper flakes or spicy sauce to the tofu scramble. Also, you might want to add a dash or two of nutritional yeast to the pan for a boost of umami flavor.
- More texture: other ingredients to consider are canned black beans, artichokes or olives. They would add flavor, but also more layer of texture.
What I like most about tofu scrambles is how versatile they are, they can be served in so many ways!
I will more often serve them as a brunch meal just like scrambled eggs on a plate with toasts, avocado and maybe roasted potatoes or vegan hash browns, if I have the time. You can also include some buckwheat pancakes for a nice sweet and savory combo of flavor!
Also, I like to serve leftovers (I actually often make more, mine as well) differently, such as:
- In a sandwich wrap (use a large burrito tortilla wrap) with hot sauce, avocado, lettuce, crunchy cucumber and vegan mayo.
- Over avocado toast, similarly to these black bean toasts.
- You can also include this recipe in a savory breakfast bowl with beans, fresh veggies and salsa.
- Over whole grains in a buddha bowl with more veggies and a delicious topping sauce (such as this vegan tzatziki sauce or this vegan avocado crema).
- Similarly to this turmeric fried rice, incorporate to rice dishes to boost the protein content of your meal.
- Make a fun taco night with this curried tofu scramble for a delicious Indian twist! Pair it with avocado, fresh tomatoes (or try this cucumber pico de gallo) and a vegan tofu sour cream.
This recipe stores well, making it a great meal-prep recipe to make ahead of a busy week. Keep in an air-tight container in the fridge for up to 4-5 days and stir well before using any leftovers.
Reheat using the stove or simply using a microwave.
It is also a nice recipe to make more of and meal-prep a few lunches ahead of a busy week. It goes great in wraps or over rice bowls, so simply switch up the way you serve leftovers to keep things interesting.
Yes, you can freeze it for up to 2 months. Thaw in the fridge overnight before reheating using the microwave or on the stove.
Yes absolutely, it would make this recipe even faster. Just use a mix of frozen peppers and peas, or any vegetables you like. You can also use frozen spinach if you want. Using frozen vegetables will make the mixture a little more wet, so be sure to let it cook until completely thawed and with the moisture all evaporated.
Yes you can, although the turmeric flavor is super mild and provides the tofu scramble with a beautiful yellow color.
Yes, it is easy to make a tofu scramble without any oil! Simply sautée the vegetables using some water or vegetable broth instead of oil, about 1-2 tablespoon at the time as needed when the pan dries out too much.
More tofu recipes you might like
- Crusted tofu tortilla wrap
- Baked tofu teriyaki
- Gochujang tofu
- Tofu summer rolls
- Bok choy tofu stir-fry
- Tofu egg rolls
- Peanut butter tofu buddha bowl
- Tofu scramble breakfast sandwich
- Sticky tofu
- Tofu bolognese
I hope you enjoy this curried tofu scramble recipe as much as we do! If you try it, please leave a comment below and rate the recipe to let me know how it was. Your feedback is so helpful!
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Curry Tofu Scramble
- 1 small onion - diced
- 1 bell red pepper - diced
- 2 cloves of garlic - crushed
- 2 tsp curry powder - or to taste
- ½ tsp paprika
- ¼ tsp turmeric powder
- 1 bloc firm or extra firm tofu (about 16 oz) - drained and patted dry
- 2-3 cups baby spinach
- Warm up a large non stick pan with a little oil and then, add the onion, red pepper and a pinch of salt. Cook on medium heat for about 5-7 minutes stirring often.
- Then, add the garlic and spices (curry, paprika and turmeric). Stir well and keep cooking for another minute.
- Once fragrant, then crumble the tofu right over the pan using your hands/fingers. The pieces might start a little too big, but you can keep breaking them up using a wooden spoon.
- Stir and keep cooking for another 7-10 minutes or until the tofu is warmed up and slightly roasted. If the pan gets too dry while cooking, then add a splash of water to the pan.
- Add the baby spinach and cook until wilted, about 1 more minute. Then, taste and adjust salt and curry powder to your liking.
- Serve while still warm with bread and avocado or stuff in a tortilla sandwich wrap.
- Store in an air-tight container in the fridge for 4-5 days. Reheat in the microwave or using the stove. Can also be frozen.
- Feel-free to use other vegetables, such as mushrooms, green peas, tomatoes or baby kale.
- Different brands of curry powder differ in flavor, so make sure to taste and adjust how much you want to add (mine gave me a tofu scramble rather mild).
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