Curried Tofu Scramble with Tomato Chutney
Servings: 4 servings
Ingredients
Potatoes
- 12-16 baby potatoes, sliced in half
- 1 tablespoon olive oil
- 1 large clove garlic, minced
- sea salt and coarse ground black pepper
Tomato Chutney
- 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
For Serving
- 4 slices sourdough bread, toasted
- cilantro leaves, chopped (for garnish)
Instructions
- 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.
Tomato Chutney
- 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.
To Serve
- 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.
Notes
Tofu: medium-firm makes a creamy, soft and fluffy scramble (just like scrambled eggs!). Firm tofu makes a fluffy but a bit less creamy scramble; and extra firm tofu makes a drier tofu scramble more like tofu crumbles.
Curry Powder: use your favorite curry spice. I use either a mild curry or Sambar masala.
Leftover Tofu Scramble: keeps well in the fridge for 3 or 4 days. Mix leftover scramble with Vegenaise, chopped onions and celery, and S&P - the best vegan egg salad sandwich ever!
Leftover Tomato Chutney: keeps well in the fridge for 3 or 4 days in a jar or container. Spread it on a veggie sandwich, drizzle it on vegan tacos or Buddha bowls for a zippy hit of flavor.