This curried tofu scramble is incredibly creamy, fluffy, and perfectly spiced. Served with garlic roasted potatoes and a bright, vibrant tomato chutney, the flavor-texture combination is super scrumptious. Easy to make for a weekend breakfast but fancy enough to serve at a Mother's day brunch or fancy holiday gathering.
A delicious dairy-free, vegetarian, vegan, high protein, low carb friendly, gluten-free, plant-based breakfast that everyone loves - vegan or not!
The original recipe from the V Street cookbook is served with poha rice, but this tofu scramble would be incredible serve on vegan biscuits, wrapped up in a breakfast burrito or on crunchy sourdough toast.
Another reason to love this curry tofu scramble recipe: it's make ahead friendly which is perfect for entertaining,buffets or a family brunch. Everything can be made ahead of time then just assembled when it's time to eat. Couldn't be easier or more delicious!
Ingredients You'll Need
To make the curry tofu scramble, you'll need three sets of ingredients:
- For the tofu scramble gather together medium-firm tofu (found in the refrigerated aisle), oil, green onions, sea salt, dairy-free milk, nutritional yeast, garlic powder, curry powder, kala namak (black salt - for eggy flavor), and coarse ground black pepper.
- Although the tomato chutney has a few ingredients, I'm sure you have all of them in your kitchen right now: fresh tomatoes, fresh cilantro, ginger and garlic, curry powder, oil, ketchup, sriracha, cumin and cayenne.
- For the roasted potatoes all you need is potatoes, garlic, oil, salt and pepper.
- Kala Namak (aka Himalayan black salt): this rock salt has a very strong sulphur scent and flavor that mimics eggs making it a popular addition to season vegan scrambled eggs. If you don't have any or can't find it, sub in smoked salt or regular sea salt. The flavor profile will be slightly different but still delicious.
- Curry Spice: any favorite curry spice will work. I typically use my mild curry masala mix or Sambar masala spice since I always have them on hand.
- Turmeric: turmeric is for color. If your curry already has a yellowish color, skip the turmeric. You can always add it after you've mixed the tofu eggs if you want more color.
- Tofu: I recommend medium-firm tofu for the fluffiest vegan scrambled eggs. However, if you have firm or extra firm it works but the scramble won't be as fluffy and creamy. Adding an extra splash of plant based milk can help make an extra firm tofu a bit fluffier.
- Salsa: The tomato chutney is quick and delicious, but sub salsa in a pinch.
- Sourdough Toast: I layered this tofu scramble on sourdough toast, but it would be decadent served on biscuits as well. Choose to make the vegan biscuits in the air fryer or baked in the oven.
- Make a burrito: Leftovers are incredible wrapped in a tortilla for lunch or dinner the next day. Add some leafy greens or avocado slices.
How to Make
This curry vegan scramble recipe is easy to make in 30-35 minutes. There are 3 components - all simple - that will come together at the same time. Start with the roasted potatoes.
Oven Roasted Potatoes (20 minutes)
- For the roasted potatoes: preheat the oven, slice the potatoes, toss with oil and seasonings in an ovenproof dish.
- Pop into the oven to roast for ~20 minutes until soft and golden. Pro Tip: Cut the potatoes into similar size pieces so they roast quickly and evenly.
Fluffy Tofu Scramble
Next prepare the tofu and make the tofu seasoning:
- Wrap a block of medium-firm tofu in a clean kitchen towel and squeeze it gently pressing out any excess liquid. Let it sit wrapped in towel while you prepare the tofu seasoning and the tomato chutney. When ready to cook, crumble it with your hands onto the kitchen towel and pat dry one more time.
- Mix the milk, nutritional yeast, curry, turmeric, salt, pepper together.
- Heat a non-stick skillet with a tablespoon of oil. Once shimmering add the sliced green onions and salt. Stir until fragrant about 1 minute.
- Add the crumbled tofu and cook for 2-3 minutes until it starts to take on some color.
- Stir in the seasoning mixture. Cook for another 5 or 6 minutes until creamy and warmed through. For a dryer tofu scramble, leave it to cook for another minute or two.
Quick and Easy Tomato Onion Chutney
Before cooking the tofu scramble (while the tofu is still wrapped), make the tomato chutney - it's quick and easy.
Everything goes into the food processor then pulse to get a chunky consistency. Set aside.
- New to tofu?: in my experience people new to tofu are typically leary about tofu texture. Two tips to help - use a firmer tofu, and cook the tofu a couple minutes longer. Once you've enjoyed a few tofu dishes, your taste will likely change.
- How to make tofu scramble taste like eggs: the kala namak (black salt) and nutritional yeast add savory notes creating a flavor profile that mimics scrambled eggs. Adjust the seasonings to your personal preference.
- Enhancing flavors: once the vegan scramble is cooked, taste it. If it tastes a bit flat to you or like it's missing something, it may need another sprinkle of sea salt.
- Tomato chutney: the juicer the tomatoes, the looser the chutney. If you want a thicker chutney, remove the seeds from some of the tomatoes before blending. As well, the chutney settles a bit as it rests.
- Managing your time: let me review so everything is ready for you at the same time - start by preheating the oven and wrapping the tofu in a kitchen towel. Then prepare the potatoes and get them into the oven. Make the chutney, cook the tofu scramble. Make the toast. Enjoy!
FAQ (for fluffy vegan scramble)
The best tofu for fluffy vegan scrambled eggs is medium-firm or firm. The texture is fluffy and eggy - similar to the texture of scrambled eggs. You can use extra firm tofu, but the texture is much firmer and more compressed which I prefer for tofu crumbles or crispy tofu dishes. However, adding an extra splash of milk will help make an extra firm tofu scramble a bit fluffier. Silken tofu is super soft (custard like), people do use it for tofu scramble (not me though).
For this recipe, the tofu does not need to be pressed in the traditional sense (although, you could press it for no more than 10 minutes). For the fluffiest scrambled tofu eggs, I wrap medium-firm/firm tofu in a clean kitchen towel and gently squeeze out any excess water. The tofu then remains wrapped in the towel for about 20 minutes while the other ingredients are being prepped. It's perfection!
Storing and Reheating
I don't recommend freezing this tofu dish, it can be done; but the texture is not as fluffy and creamy afterward. Instead make a vegan egg salad sandwich with leftover tofu scramble which is out of this world delicious (see recipe notes).
Any leftover tomato chutney is incredible on sandwiches, tacos and pizza.
Oven roasted potatoes will keep in the fridge for at least a week are are delicious in bowls, soups, stir fry, and so much more.
Storing Leftovers: Store the components in separate containers in the fridge for 3 or 4 days.
Reheating the tofu scramble: in the microwave or in a skillet on the stove (it may need a splash of plant based milk to get a creamy texture).
More Tofu Recipes that Taste Good
If you are new to tofu, you might be interested in my Tofu Guide: How to Cook Tofu that Tastes Good. If you are already a huge tofu fan, here's some delicious tofu recipes to try:
- Spicy Tofu Peanut Noodles (perfect dish for those new to tofu)
- Tofu Taco Bowl
- Tofu Marinades
- Tofu Masala
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Curried Tofu Scramble with Tomato Chutney
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- 12-16 baby potatoes, sliced in half
- 1 tablespoon olive oil
- 1 large clove garlic, minced
- sea salt and coarse ground black pepper
- 1 cup tomatoes, chopped
- 2 tablespoons cilantro leaves
- 2 tablespoons red onions
- ¼ teaspoon ginger, rough chop
- 1 clove garlic, rough chop
- 1 tablespoon ketchup
- 1 tablespoon sriracha
- ½ tablespoon olive oil
- 1 - 1 ½ teaspoons curry powder
- ½ teaspoon cumin powder
- ¼ teaspoon cayenne (more to taste)
- 1 teaspoon sea salt
Curried Tofu Scramble
- 1 tablespoon oil
- 3 green onions, sliced
- ½ teaspoon sea salt
- 8 ounce tofu, medium-firm or firm*
Tofu Scramble Seasoning
- 2-4 tablespoons plant based milk
- 1 - 1 ½ tablespoons nutritional yeast
- ⅓ teaspoon curry powder
- 1 teaspoon garlic powder
- ⅛ teaspoon turmeric (for color)
- ½ teaspoon kala namak salt (more to taste)
- ¼ teaspoon coarse ground black pepper
- 4 slices sourdough bread, toasted
- cilantro leaves, chopped (for garnish)
- Preheat oven to 400º F
- Prepare the tofu by wrapping it in a clean kitchen towel and gently squeezing out excess liquid. Leave the tofu wrapped in the kitchen towel to soak up more liquid while you make the potatoes and chutney.
Easy Roasted Potatoes
- Prepare the baby potatoes by slicing them in half or 3 if large (see photo).
- Place potatoes in a greased baking dish and toss with olive oil, garlic, salt and pepper. Bake until fork tender and golden (~20 minutes). Stir periodically.
- Combine the tomato, cilantro, red onion, ginger, garlic, ketchup, sriracha, olive oil, curry powder, cumin, cayenne, and salt in a food processor. Pulse until the herbs are slightly torn and the texture is chunky (see photo). Set aside.
Tofu Scramble Seasoning Mix
- Whisk all the ingredients together in a small dish or measuring cup.
Tofu Scrambled Eggs
- Crumble the tofu using your hands onto the kitchen towel.
- Heat the oil in a skillet over medium-high heat. Once shimmering add the green onions and sea salt. Fry for about 1 minute until fragrant and getting crispy edges.
- Add the crumbled tofu and reduce the heat to medium. Let it sit without stirring for 2 or 3 minutes letting the heat do its work removing some liquid. The tofu will naturally release preventing the tofu from sticking to the pan. Stir and let cook for another 2 or 3 minutes.
- Add the tofu scramble seasoning mix. Stir to incorporate being careful not to break the fluffy tofu scramble apart too much (the texture should resemble scrambled eggs).
- Cook over medium heat, gently stirring until heated through and creamy - approximately 5-8 minutes. For a dryer tofu scramble, cook for a few minutes more; for a wetter scramble, cook for a couple minutes less.
- Toast 4 slices of sourdough bread.
- Top each buttered toast with roasted potatoes, tofu scramble, a spoonful or two of tomato chutney and fresh, chopped cilantro leaves.
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