Curried Tofu Scramble


Curried Tofu Scramble

I don't eat eggs but I love hosting Sunday brunch, which is where this curried tofu scramble comes in! I love adding greens to this and I don’t cook it in oil, so it really is the perfect fat-free, high-protein vegan brunch dish. It’s a big hit even with my egg-eating friends!  

  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Servings: 4



  • 1 tablespoon vegetable broth
  • 1/2 onion (medium, diced)
  • 1 red bell pepper (large, diced)
  • 1 cup mushrooms (sliced)
  • 1 block tofu (firm or extra-firm, organic, pressed, drained)
  • 3 cups kale or spinach (roughly chopped)


  • 1/2 teaspoon curry powder
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon cumin powder
  • 1/4 teaspoon coriander powder
  • 1/4 teaspoon turmeric
  • 1/4 teaspoon garam masala
  • 1/4 teaspoon Himalayan pink sea salt
  • 1 tablespoon water


  1. In large pan, saute onions in vegetable broth for 5 minutes. 

  2. Add sliced mushrooms and diced red peppers, then cook for 5-7 minutes. 

  3. Push cooked veggies to one side of pan, add block of pressed and drained tofu on other side and break up into chunks using wooden spatula, then saute until hot (about 2-3 minutes).

  4. Put all seasonings into small bowl and add just enough water to be able to whisk together. 

  5. Pour mixture over broken-up tofu and toss until each piece is coated, then mix veggies and tofu together.

  6. Add greens, cover pan, and cook until greens have wilted (about 5 minutes). 

  7. Top with chopped cilantro and serve immediately.