Tofu Scramble Recipe

Mind-Blowing Curried Tofu Scramble Recipe

This high-protein curried tofu scramble recipe is an easy vegan breakfast that will please the whole family! It's loaded with mushrooms, peppers, onions, and tons of curry flavor! Vegan and gluten-free. 
Course Breakfast
Cuisine American
Keyword Vegan Tofu Scramble
Prep Time 10 minutes
Cook Time 20 minutes
Tofu Pressing Time 30 minutes
Total Time 30 minutes
Servings 4 servings
Calories 118kcal
Author Stacey Eckert


Tofu Scramble -

  • 1 tbsp vegetable broth (You could also use water or olive oil)
  • 1/2 medium onion, diced
  • 1 large red pepper, diced
  • 6 oz mushrooms, sliced
  • 1 block firm or extra firm organic tofu, pressed and drained
  • 2-3 cups Roughly chopped greens (Kale, spinach, arugula, dandelion greens)

Seasoning Sauce -


  • In a large pan, saute the onions in vegetable broth for 5 minutes. Add the sliced mushrooms and diced red peppers. Cook for 10 minutes. 
  • 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 break it up into chunks using a wooden spatula. Saute for 2-3 minutes or until hot.
  • Put all of the 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. Mix the veggies and tofu together.
  • Add the greens, cover the pan and cook for 5 minutes or until the greens have wilted. Serve hot, and top with green onions and hot sauce! 


  • Almost any vegetables would be delicious in this tofu scramble recipe. Bok choy, snap peas, carrot sticks, broccoli, or cauliflower would also be good options. 
  • I'm trying to cut back on our oil intake so I sauteed the onion in vegetable broth. It's just a preference, it's not necessary. 
  • The turmeric is optional, it's really just for the yellow eggy color. 


Serving: 1cup | Calories: 118kcal | Carbohydrates: 8g | Protein: 11g | Fat: 4g | Sodium: 181mg | Potassium: 325mg | Fiber: 2g | Sugar: 3g | Vitamin A: 55.2% | Vitamin C: 71.1% | Calcium: 14.5% | Iron: 12.7%