This curried tofu scramble is a game-changer for your breakfast line-up.
At first glance, this dish resembles a pile of scrambled eggs — but it’s actually tofu!
Give this meal a go for a healthy breakfast treat. You would never know that it is ideal for the ketogenic diet.
Curried Tofu Scramble Recipe
Yield: Yield: 1 Serve
Prep Time: 2 minutes
Cook Time: 4 minutes
Total Time: 6 minutes
This keto curried tofu scramble recipe takes a basic vegetarian and vegan tofu scramble recipe and spices it up.
This dish, lightly inspired by the flavours of India, is quick, easy, healthy and full of flavour. A super quick vegan scrambled tofu packed with protein and only takes only a few minutes to make!
Ingredients
100g firm Tofu, crumbled
1 clove Garlic, minced
30g Red Bell Pepper, diced
15g Shallots, thinly sliced
1 Tbsp chopped Spring Onions
1 Tbsp Olive Oil
1 Tbsp Nutritional Yeast
2 tsp Curry Powder
Instructions
Heat olive oil in a pan.
Add garlic, bell peppers, and shallots. Sautee until aromatic.
Add crumbled tofu and stir for 2-3 minutes.
Mix in curry powder and nutritional yeast.
Season as needed with salt and pepper.
Top with spring onions and serve.
Notes
Put leftovers in an airtight container. They can be stored in the fridge for 3-4 days.
Your curry tofu scramble can be reheated on the stovetop, (simply heat up a frying pan, add a little oil, and cook until hot). Or, you could reheat it in the microwave.
Tofu Scramble serving suggestions
Tofu scrambles can really be enjoyed for any meal of the day – not just breakfast!
Use them in sandwiches or wraps, tacos or quesadillas.
