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!).
My yoga teacher training last month included a daily brunch spread that would blow your mind. Huge bowls of salad, roasted veggies, porridge, daal, yogurt, toast, potatoes, pancakes (if we were lucky), and SCRAMBLED EGGS! Sometimes, though, the “scrambled eggs” were actually scrambled tofu. I enjoyed both, but by the end of the training the general consensus was: we preferred the tofu. It’s so delicious! The pesto eggs were pretty amazing, too, but the tofu scrambles with veggies mixed in won us over every time.
I’d like to think this recipe was oh-so-inspired, but really it came from me needing to use some tofu we had in the fridge. This is, honestly, how many of the recipes here come to fruition… simply needing to use something! At least I’m resourceful, right? Right!
Give this a go this weekend while you’re avoiding frigid temps in the USA — the curry will warm you right up! xoPrint
Curry Tofu Breakfast Scramble
- Prep Time: 5 mins
- Cook Time: 15 mins
- Total Time: 20 minutes
- Yield: 2
- 1 14oz. package firm tofu
- 1 tsp cooking oil
- 1/2 white onion, diced
- 2 garlic cloves, minced
- 1 red bell pepper, diced
- 1 1/2 Tbsp curry powder
- 1/4 tsp ground cumin
- 1/4 tsp ground coriander
- salt & pepper
- toast, for serving
- green onion, for garnish
- 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.
- 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.