Curried Tofu Scramble
I don’t eat eggs but I love hosting a sprawling Sunday brunch, which is where this Indian-style curried tofu scramble comes in! It’s loaded with vegetables and spices like curry powder, and I love adding greens to it. I don’t cook it in oil so it really is the perfect fat-free, high-protein vegan brunch dish. This yummy dish is ready in less than 30 minutes and uses just one pan for cooking; it’s a big hit even with my egg-eating friends! Pair it with a grain-free bread, like this Vegan Keto Seed Bread, along with some homemade Granola and your favorite dairy-free yogurt, and you’ve got the perfect brunch. And, if you really want to go out and have a really sprawling spread, make this Eggless Quiche and I promise your guests will never want to leave your house.
As a young girl, growing up in Delhi weekend brunch was my favorite meal of the week. All week, I would eagerly wait for Sunday brunch. On Sundays, my mother would have friends and family over and served a delicious and lavish Indian dishes for brunch. Our Sunday brunches included traditional Indian dishes like Aloo Parathas or Gobhi Parathas or Pav Bhaji. And there was always Halwa for dessert. I have tried to continue the tradition and serve Sunday brunch for our friends and family, I have however added a few more dishes to our brunch menu. My kids love paranthas for sure but often request Curried Poha and my husband’s favorite is Upma (Cream of Wheat).
there are few things that I crave in breakfast and brunches-
– something warm (even after living in the US for all these years, I still do not get the concept for cold breakfast),
-something savory (if I start my day with sweets, I will crave sweets all day long), and
-some protein, to keep me going and full all morning. For this recipe, 8 ounces has nearly 20 grams of protein.
And this dish is perfect for me and as it happens, my family loves it too.
The key to making a good curried tofu scramble is good curry powder. You can purchase the curry powder from a grocery store or you can make it at home. Here is my simple recipe for the most flavorful and amazing curry powder.
Cocktail of Spices in curry powder packs quite the healthy punch and great health benefits:
- Reduce inflammation – turmeric is the key here. It helps treat inflammation, pain and rheumatoid arthritis.
- Cancer-fighting – curcumin could help to prevent or treat cancers, including prostate, breast, skin and colon cancer. There’s also evidence that certain cancers are less common in countries where people eat curcumin daily.
- Alzheimer’s disease- curcumin’s powerful antioxidant properties, it’s thought to help prevent and treat diseases including Alzheimer’s, Parkinson’s and multiple sclerosis.
- Boosting bones- studies have suggested turmeric could increase bone regrowth, connectivity, and repair.
- Aiding digestion – the cocktail of spices helps your tummy with relieving gas and promoting stomach acid for better digestion.
- Heart health – cardamom helps lower blood pressure, which means reducing the chance of developing cardiovascular conditions.
- Battling bacteria- coriander is well-known for its antibacterial qualities
What’s so great about this tofu scramble
- less than 10 ingredients and lots of veggies and spices
- ready in less than 30 minutes
- 1 skillet – that means fewer dishes to do
- no fancy cooking techniques and a is a crowd-pleaser
- no added fat, high in protein and packed with nutrients (8 ounces has nearly 20 grams of protein!)
- use leftover the next day to make a burrito for lunch.
Curried Tofu Scramble
This Vegan Curried Tofu Scramble comes together in under 30 minutes and in one skillet. It’s packed with veggies, powerful seasonings and is perfect for weekend brunch, breakfast, lunch, and even dinner.
- 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)
In a large pan, saute the onions in vegetable broth for 5 minutes.
Add the sliced mushrooms and diced red peppers, then cook for 5-7 minutes.
Push the cooked veggies to one side of the pan, add the block of pressed and drained tofu on the other side and break it up into chunks using a wooden spatula, then saute until hot (about 2-3 minutes).
Put all seasonings into a small bowl and add just enough water to be able to whisk it together.
Pour the mixture over the broken-up tofu and toss until each piece is coated, then mix the veggies and tofu together.
Add the greens, cover the pan, and cook until the greens have wilted (about 5 minutes).
Top with chopped cilantro and serve immediately.