This Curried Tofu Scramble with Spinach is a delicious and healthy vegan dish that’s perfect for breakfast, lunch, or dinner. It’s packed with flavor from the Indian spices and is a great way to get your daily dose of protein and veggies.
INGREDIENTS
For the Scramble:
- 1 tablespoon vegetable broth or olive oil
- ½ medium onion, diced
- 1 large red bell pepper, diced
- 1 cup mushrooms, sliced
- 1 block firm or extra-firm organic tofu, pressed and drained
- 3 cups kale or spinach, roughly chopped
For the 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
- Heat the vegetable broth or olive oil in a large skillet over medium heat. Sauté the diced onions for about 5 minutes until they are soft and translucent.
- Add the sliced mushrooms and diced red bell peppers to the skillet, cooking for an additional 5-7 minutes until tender.
- Push the cooked vegetables to one side of the skillet. On the other side, add the pressed and drained tofu. Use a wooden spatula to break the tofu into chunks and sauté until heated through, about 2-3 minutes.
- In a small bowl, mix all the seasoning ingredients together, adding just enough water to form a paste (not too watery).
- Pour the seasoning paste over the tofu, tossing to ensure each piece is evenly coated.
- Add the sautéed veggies back to the skillet along with the chopped kale or spinach. Cover the skillet and cook for 5 minutes, or until the greens have wilted.
- Garnish with chopped cilantro and serve immediately.
PRO TIPS & MEAL PREP IDEAS
- If you don’t have kale or spinach, you can substitute with broccoli or tomatoes for a different twist.
- A few slices of fresh avocado on the side make a delicious addition.
- For best results, use extra-firm tofu, as softer tofu tends to crumble easily.
