This curried tofu scramble is an easy to make, gluten-free breakfast that's high-protein, super filling, and it's loaded with vegetables! This dish is great for breakfast any day of the week or to serve for brunch!
These vegan scrambled eggs are super flavorful and they're loaded with veggies! It's so simple to make and you can easily customize it with whatever vegetables you like or have on hand.
This scramble can be enjoyed for breakfast any day of the week, but it's especially great to make for brunch on Sunday with a side of roasted potatoes or fresh fruit, and then you can use leftovers the next morning to make tofu scramble burritos!
Tools You'll Need
What Type Of Tofu Should I Use?
It all depends on your texture preference. Before I was vegan (when I still ate eggs), I did not like wet scrambled eggs or a runny egg yolk. I always cooked the eggs until there was no liquid left in the pan. Due to that, I prefer to use firm or extra firm tofu to make this recipe.
However, if you liked your eggs to be on the wetter side, then you could mix half a block of silken tofu with half a block of firm tofu to get a softer texture. Or if you only have a block of firm or extra firm tofu to use, you could add a splash of unsweetened almond milk.
Ingredients & Substitutions
- Tofu - It's the star of the dish and the main source of plant-based protein. Please see the notes above for what type you should use.
- Onion - You can use any type of onion (red, yellow, or sweet).
- Bell Pepper - You can use any color of bell pepper (Red, yellow, orange, or green). It doesn't matter if it's fresh or frozen.
- Mushrooms - You can use button, cremini, portobello, or shiitake mushrooms.
- Ground Turmeric - This is what turns the scramble yellow!
- Dried Seasonings - The ground curry, garlic, cumin, coriander, paprika, and garam masala all add so much flavor to the recipe.
- Spinach - Any fresh greens like thinly sliced kale, beet greens, or swiss chard can be used.
- Black Salt - Black salt is used to make the scramble have an eggy flavor, but you don't need it to make the scramble taste good. If you don't have it, you can use the same amount of regular salt instead.
How to Make It
First, press a block of tofu in a press for 30 minutes. Next, cook the diced onions in a large pan until they're soft and translucent. Add the sliced mushrooms and diced red peppers and cook it until the vegetables are tender.
Push the cooked veggies to one side of the pan and put the block of pressed and drained tofu on the other side of the pan. Use a wooden spatula to break it up into small chunks. Sprinkle the dried seasonings over the crumbled tofu and stir to coat each piece until the scramble turns yellow.
Then you can mix the tofu and veggies together. Add the fresh spinach, and season with black salt and pepper to taste. Garnish with green onions before serving.
What Goes With It?
I usually serve this vegan scramble as the main course with a side of roasted potatoes, fresh fruit, or roasted vegetables. Hot sauce and sliced avocado is really good with it too.
- Roasted Lemon Garlic Asparagus
- Tahini Zucchini Salad
- Roasted Turmeric Lemon Cauliflower
- Arugula Avocado Tomato Salad
- Breakfast Enchiladas - Use the scramble as the filling for enchiladas and top it with lettuce, tomatoes, and hot sauce.
- Put it on Toast - Put the scramble on top of toast with a drizzle of hot sauce.
- Breakfast Burritos - Make breakfast burritos with the scramble, cilantro lime quinoa, lettuce, tomatoes, hot sauce, and mashed avocado.
How To Store it
Store the leftovers in an airtight container in the fridge for 2-3 days or you could freeze it for 2-3 months. The texture of the tofu will become a little bit chewier after it has been frozen and defrosted, but it will still taste good.
When you're ready to reheat it, take the container out of the freezer and put it in the fridge to thaw for 24 hours. Then you can warm the vegan scrambled eggs in the microwave for 1-2 minutes or you can put it in a saucepan on the stovetop to reheat. If it's a little dry, stir in 1 tbsp of water to bring a little moisture back to the vegan eggs.
Frequently Asked Questions
I think the texture of the tofu tastes better if you press it first. If you don't press it, the scramble will be softer and there will be extra liquid in the pan.
The scramble is made with firm or extra firm tofu. If you prefer softer vegan eggs, then you could use half a block of silken tofu and half a block of firm tofu to get that in-between consistency.
Yes, you can make the scramble 1-2 days before you want to eat it. It reheats perfectly.
More vegetables that would be great in this scramble are zucchini, broccoli, cauliflower, green peas, artichoke hearts, chunks of asparagus, or sliced bok choy.
Sure! Fresh or frozen vegetables will both work perfectly. If you use frozen vegetables, there might be a little bit of excess water in the pan. Let it cook for a few more minutes so the liquid evaporates.
- Press the tofu first to get rid of the extra liquid so you don't end up with a wet scramble.
- If you don't have a press, you can wrap the block in a towel and put a heavy pot or book on top to drain the excess liquid.
- The turmeric powder is not just for flavor, it's what gives the tofu its vibrant yellow color. If you omit it, the tofu won't look like scrambled eggs.
- Use kala namak salt (black salt) instead of plain sea salt to give the scramble an eggy flavor. If you don't have it, you can use regular salt.
- Try to sprinkle the spice mixture directly over the tofu so it will absorb the turmeric powder for color and the other seasonings for flavor. Once the tofu is yellow, then you can mix everything in the pan together.
- This recipe is perfect for using up any leftover veggies that you have in the fridge.
Want More Vegan Tofu Recipes?
- Taco Stuffed Tomatoes
- How To Make Tofu Without Oil
- Almond Butter Ginger Tofu
- Veggie Breakfast Burrito Bowl
Curried Tofu Scramble
- Tofu Press
- Large Saute Pan
- 1 block firm or extra firm tofu pressed and drained
- 3-4 tbsp vegetable broth (used to saute)
- 1 small onion diced
- 1 large red pepper diced
- 8 oz mushrooms sliced
- ½ tsp turmeric powder
- ½ tsp curry powder
- ½ tsp garlic powder
- ½ tsp cumin
- ¼ tsp coriander
- ¼ tsp paprika
- ¼ tsp garam masala
- 2-3 cups fresh spinach
- ¼ tsp black salt (add more to taste)
- ¼ tsp black pepper
- ¼ cup green onions sliced
- Press the block of tofu for 30 minutes. Drain the excess water.
- In a large pan, saute the onions in 3-4 tbsp vegetable broth until soft. Add the sliced mushrooms and diced red peppers. Cook for 10 minutes or until the vegetables are tender.
- Push the cooked veggies to one side of the pan. Put the block of pressed and drained tofu on the other side of the pan and use a wooden spoon to break it up into chunks.
- Sprinkle the turmeric, curry, garlic, cumin, coriander, paprika, and garam masala over the crumbled tofu (not the veggies). Stir the tofu around until it turns yellow and is coated with the seasonings, then you can stir everything in the pan together.
- Add 2-3 cups of spinach and let it cook for a few minutes until it starts to wilt. Season with black salt and pepper. Garnish with green onions before serving.
- Store the leftovers in an airtight container in the fridge for 2-3 days or freeze it for a future meal.