This curry tofu scramble is a vibrant, satisfying, and healthy first meal of the day. It tastes like it should be unhealthy but it’s full of clean fuel.
A light yet satisfying breakfast scramble
One of the things I’ve really loved about eating plant-based is that even delicious and filling meals don’t get in the way of a busy day. There’s no food comas and no feeling that there’s a “brick” in your stomach for hours after you’ve eaten. Your brain and body are free to do whatever you want. There’s no “recovery period” from a good plant-based meal.
I ate two plates of this curry tofu scramble for brunch, along with a generous helping of home fries. I was more than satisfied with the portion, and the bright flavors made it easy to gobble down. Yet 45 minutes after finishing, I was with my wife on the trail, taking a five-mile run. There’s no way I could do that after eating any typical omnivorous brunch.
The flavors here revolve around Indian-inspired curry. But the accents of other spices make the dish really pop. I use a Madras curry powder, accented with ground cumin, coriander, and a bit of cardamom. The tofu absorbs them nicely with the aid of some veggie stock and some nutritional yeast. Optional coconut milk brings some intense creaminess and balances the spices.
I served this scramble with some roasted potatoes and sliced tomatoes and it was a solid pairing. It would also be great with sliced avocado and toasted bread.
The dish, while straightforward and simple to prepare, does require a bit of chopping (carrot, onion, kale) so I’d say it’s more of a weekend breakfast than a weekday one.
I used extra firm tofu and chose to chop the tofu into irregular bite-size pieces with the spatula in the skillet. You can use softer tofu and break it apart more (or mash it) if you prefer that texture.
I recommend mild curry powder because spicy powders can vary greatly in their chili content. If you want to spice the dish up a bit, you can add some chili powder separately, or even serve it with hot sauce.
Curry Tofu Scramble
- 1 pound tofu extra firm (or other), drained
- 3 carrots medium, peeled and diced
- 1 cup onion diced
- 1/2 cup kale leaves separated into rib and leaf, with ribs diced and leaves shredded
- 2 Tablespoons olive oil
- 1 Tablespoons vinegar apple cider or other
- 1/2 cup vegetable stock
- 1/2 teaspoon salt
- 2 Tablespoons nutritional yeast
- 2 Tablespoons coconut milk (optional)
- 2 Tablespoons curry powder Madras, mild
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander seed
- 1/4 teaspoon ground cardamom
- Heat olive oil in a medium-sized skillet over medium heat.
- When the oil is hot, add carrot, onion, and kale ribs. Saute for 3-4 minutes, until ingredients are half-cooked. Add seasoning mix. Stir to coat well.
- Continue to cook for 2-3 minutes until spices are lightly toasted and become fragrant.
- Add tofu to skillet and give it a stir, breaking it into scrambled chunks.
- Add vinegar, coconut milk (if using), salt, and half of the vegetable stock. Stir for a minute or so until blended.
- Add shredded kale leaves. Cook for 1-2 minutes until kale leaves are wilted, stirring occasionally.
- Add nutritional yeast. Stir. Add more vegetable stock achieve desired consistency. The scramble should not be too dry.
- Serve immediately.