Curry Tofu Scramble
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.
Servings: 4
Ingredients
- 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)
Seasoning mix
- 2 Tablespoons curry powder Madras, mild
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander seed
- 1/4 teaspoon ground cardamom
Instructions
- 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.
Notes
Extra firm tofu is suggested here, but this is a matter of preference. If you like a soft mouthfeel, feel free to use soft tofu.
Mild curry powder is recommended because spicy curry powders can vary a lot in their chili level. If you prefer a spicier dish you can use spicy curry powder or add some chili powder to the spice mix, but be careful not to over-season the dish.