Curry Tofu Scramble (vegan+gf)

This is my favorite tofu scramble recipe! It’s simple, delicious, and comes together in a flash. I make this almost daily to get my mornings off right. My secret ingredient is: Curry powder!

It has the health and aesthetic benefits of turmeric while bringing in much more flavor. I recommend using a softer tofu, since the texture is more similar to a properly soft scrambled egg.

Feel free to customize this with whatever fresh vegetables you have on hand!

Curry Tofu Scramble (Serves 2-4)

600g soft of medium tofu

1 cup leafy greens, such as spinach, mixed greens, or mizuna, roughly chopped

1T olive oil

2T scallion whites, thinly sliced

1t minced garlic (1-2 cloves)

1/2t gochugaru

1t curry powder

1/2t paprika

salt and pepper, to taste

To serve: sliced tomatoes, rice, kimchi

1. Heat olive oil on medium heat in a pan. Add the scallion whites, garlic, and gochugaru.

2. Cook for a minute, until scallions are soft and fragrant.

3. Add the curry powder and paprika and cook for another 30 seconds to toast the spices.

4. Add the tofu to the pan and break up lightly with a spoon. Season to taste with salt & pepper.

5. Stir the mixture together until combined, and cook for 2-3 minutes to evaporate some of the liquid present in the tofu.

6. Stir in any leafy greens you’d like at this point (I love spinach and mizuna!). Let cook for another minute. Remove from heat and serve.