Delicious Tofu Scramble with Spinach
Looking for a delicious breakfast or brunch idea? Check out this Indian curried tofu scramble with spinach!
Ingredients
Scramble
- 1 tablespoon vegetable broth or olive oil
- ½ 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)
Seasoning
- ½ teaspoon curry powder
- ½ teaspoon garlic powder
- ½ teaspoon cumin powder
- ¼ teaspoon coriander powder
- ¼ teaspoon turmeric
- ¼ teaspoon garam masala
- ¼ teaspoon Himalayan pink sea salt
- 1 tablespoon water
Instructions
- In a large skillet over medium heat, add vegetable broth or olive oil and sauté the onions for about 5 minutes until wilted and translucent.
- Add the sliced mushrooms and diced red peppers and cook for an additional 5-7 minutes.
- Push the cooked veggies to one side of the skillet, add the block of pressed and drained tofu on the other side. Break the tofu up into chunks using a wooden spatula.
- Sauté until hot, this will take about 2-3 minutes.
- In the meantime, put all seasonings into a small bowl and add just enough water to be able to whisk it together. It should be more like a paste and not watery.
- Pour the mixture over the broken-up tofu and toss until each piece is coated well.
- Combine the veggies and tofu while adding the kale or spinach. Cover the pan and cook until the greens have wilted. This will take about 5 minutes.
- Top with chopped cilantro and serve immediately.
Pro Tips & Meal Prep Ideas
- If you don’t have spinach or kale on hand, broccoli or tomatoes will also work great in this recipe.
- A couple of slices of fresh avocado on the side is a delicious addition.
- I like using extra-firm tofu for this recipe, using a softer texture that tends to crumble easily.