Rustic Curry Tofu Scramble
Adorn with beautiful sautéed vegetables

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Rustic Curry Tofu Scramble

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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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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




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.





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



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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