Easy Curried Tofu Scramble
Curried tofu scramble is a delicious twist on a vegan staple. Perfect for a protein packed breakfast, served on sourdough, naan bread or even in a burrito. Add alternative vegetables such as spinach or make it spicy with extra chilli flakes!
Servings 4
Calories 115kcal
Ingredients
- 60 g onion (roughly half an onion) - chopped
- 3 cloves garlic – crushed
- 1 red pepper – chopped into small cubes
- 2 tablespoon curry powder
- ¼ teaspoon cumin powder
- 1 teaspoon turmeric powder
- 400 g firm tofu crumbled
Instructions
- Pop a splash of oil in a frying pan and heat over a medium temperature. Add the chopped onion and fry for a couple of minutes.
- Next add the garlic to the pan and stir well. Careful not to burn it, as garlic burns very easily.
- Sprink in all of the spices after about one minute, and add the chopped red pepper too. Stir well.
- Turn the heat down to low and put the crumbled tofu into the pan. Give everything a really good stir so that the tofu is well covered in the spices, it should be quite yellow now. Turn the heat back up until piping hot.
- Season with salt and pepper to taste. Serve with toast (it’s best with sourdough), roti, English muffins, in a burrito or with a vegan full English.
Notes
- Keeps well for two days in the fridge but best eaten fresh.
- We don’t recommend freezing as the texture won’t keep well.
- We recommend adding spinach (as seen in the pics) or try using different colour peppers. You can also try adding spring onion, carrot, spinach or mushrooms.
- Try adding chilli flakes or a chopped fresh chilli for a spicy version.
Nutrition
Calories: 115kcal | Carbohydrates: 8g | Protein: 10g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 1g | Sodium: 8mg | Potassium: 155mg | Fiber: 3g | Sugar: 2g | Vitamin A: 963IU | Vitamin C: 40mg | Calcium: 151mg | Iron: 3mg