Rustic Curry Tofu Scramble
Adorn with beautiful sautéed vegetables

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Rustic Curry Tofu Scramble

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Ingredients

Adjust Servings:
1, 12 ounce package Extra-firm tofu Pressed; 1 inch thickness
1 medium, diced White Onion
1, diced Red Pepper
8 ounce package Button Mushrooms sliced thin
1 small, diced Zucchini
1 bunch, chopped Kale remove stem, wash, and chop
2 cloves, minced Garlic
2 teaspoons Cumin
3 teaspoons Curry Powder
3 teaspoons Turmeric
2 Tablespoons Nutritional Yeast

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Cuisine:

Rustic Curry Tofu Scramble has a unique flavor that is deep and earthy from the blend of savory spices, but also has certain brightness due to the sweet spices in it

  • 50 minutes
  • Serves 2
  • Medium

Ingredients

Directions

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Recently,Paul and I went to The Lunch Room, a local vegan restaurant, for their tofu scramble. They are open Saturday morning for breakfast, and they serve brunch on Sundays. The Lunch Room began in Ann Arbor as a food truck, which quickly turned to one restaurant in popular Kerrytown, and a second restaurant in downtown Ann Arbor. The restaurant is always packed, and their food is fresh, well prepared, and incredibly delicious. They serve weekly specials during the week, selecting a theme such as Taco Night, or Sushi Night, while still serving their regular menu. Their baked goods are incredible, and although I don’t possess a sweet tooth, my husband is a regular at the dessert counter.

Every time I eat there, I try to savor every bite to envision the ingredients, so I can make it at home. It takes a few tries before I can figure it out, or maybe I just like it so much I tell Paul it takes a few tries (that’s how good it is).

The tofu scramble vegetables are easily detectible; its the seasonings that make the scramble different. Tofu’s porous consistency allows for it to absorb any flavors. Scrambles can be made in so many ways, I could probably make a different version every day for a month. Maybe I should try that challenge.

Today’s scramble was devoted to The Lunch Room. The last time I ate there, I tasted overtones of curry and cumin; a hint of warm spice but not spicy by any means. As I took notes on my napkin (yes, I do that), a waitress came over and confirmed my suspicions.

So, off to Kathy’s kitchen I went to try to duplicate my favorite scramble; mine without any added oil or fat. I chose to call it rustic because of its simplicity, yet savory flavors.

 

 

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Steps

1
Done

Prepare Tofu

Press tofu until it is about an inch thick
Using paper towels, press to release any extra fluids.
Place tofu in a bowl.
Using a fork, crumble tofu
Add curry powder, cumin and nutritional yeast.
Stir with fork; set aside

2
Done

Vegetables

In a medium sauce pan, boil 1/4 water; add kale, stir and cover. Cook until wilted.
Drain kale and set aside.
In a large skillet on medium heat, sauté onions and garlic until translucent.
Add red pepper and jalapeño.
Sitr; cook for an additional 5 minutes.
Add crumbles tofu mixture.
Let cook a few minutes before stirring.
Continue cooking while stirring every couple of minutes (about 5 minutes)
Add zucchini, kale and tomatoes last; cook for another couple minutes.
Serve with toast in a bowl or plate.
Optional: serve with a side of Sriracha

Kathy Carmichael

Hi! My name is Kathy, I am a high school English teacher by day & vegan enthusiast and blogger by night. My entire blog is fully plant-based vegan. I truly believe what we eat & how we live determines the health of us & our planet! :)

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