This Vegan Curried Tofu Scramble Recipe comes together in just 25 minutes. It’s packed with some of my favorite veggies and seasonings and perfect for breakfast, lunch, and even dinner.
Add the red onions, bell peppers, and mushrooms. Saute on medium-high heat, mixing frequently, until they just start to char slightly. When done, the veggies should still have a slight crunch to them. While the veggies are cooking, you can start to prepare the tofu by draining out the water.
Using a wet napkin, quickly wipe down the non-stick pan while it's still warm.
To Prepare the Tofu:
Cut the block of tofu in half. Place each half in 2 clean paper towels one at a time and gently press/squeeze to remove excess stored liquid (without completely breaking up the tofu).
Using your fingers, break apart the tofu into the pan so you get a nice scramble with lots of chunks. Mix and turn frequently until all the water is burned off, the tofu starts to get texture, and is lightly golden brown.
To Serve: Enjoy the curried tofu scramble hot as is, pair it with a slice of toast, or make a grilled burrito using the curried tofu scramble and some avocado as the filling served with your favorite hot sauce!
Notes
For the mixed greens, you can use any of your favorites. I found that the baby greens work best in this dish so that you don't have to chop them down in size. I used Earthbound Farms Power Green blend.