People reluctant to eat tofu can often be won over with a simple tofu scramble. Why not give it a try for a Meatless Monday meal?
Tofu is more or less a blank slate, taking on the flavors of the spices used to season a dish. For this scramble I used curry powder, turmeric, red pepper flake and ground cumin for both flavor and to give a yellow hue to the tofu.
This is an opportunity to use up little bits of vegetables taking up space in the fridge. I used red pepper, tomatoes, onions and zucchini. Use whatever you have on hand. The recipe calls for about a cup of veggies, but it’s not that important if you want to add more, or if the veggie drawer yields less than a cup.
Ordinarily, I press my tofu before slicing it, but I want curds so I just crumbled it. The texture is surprisingly like fluffy scrambled eggs when cooked. A block of tofu weighs about 12 ounces and serves four people (it used to be a pound, but like everything else the package size is getting smaller), divide the block in half for two. Store the leftover tofu in water and use within a week. (Give my Korean BBQ “wings” a try…they’re great!)
Ingredients
- 1/2 block of tofu crumbled
- about a cup chopped vegetables like onions tomatoes, bell peppers, zucchini, etc
- 1/2 tsp curry powder more or less
- 1/2 tsp ground cumin more or less
- 1/4 tsp turmeric more or less
- pinch red pepper flake
- salt and pepper to taste
Instructions
- Saute the vegetables in a small amount of oil (or try steam saute for an oil less dish).
- When softened, add the seasonings, then stir in the tofu.
- Combine well to distribute the seasoning.
- The scramble is ready when the tofu is heated through.
Not a curry fan? No problem. You can season the same vegetables with a little thyme and oregano and throw in a handful of fresh basil for a tofu scramble with Mediterranean flair.
Do you use firm, silken or extra-firm tofu? I’m trying to recreate the one that I eat at Whole Foods. Thanks in advance.
I use firm tofu and get nice curds but it’s a matter of taste. You could buy a pack of each and see which you like best. Good luck!
I love curry and this looks delicious
It’s so tasty with all the veggies in there. Thanks!
Oh those spices sound perfect! I’m still new to tofu so this will be fun.
I’ve never tried cooking with tofu, but this makes it sound easy! Definitely going to try this out on my family.
Great! Hope they like it. It’s nice to have another source of protein to use, and while tofu doesn’t keep indefinitely, it does keep for a long time in the fridge and can even be frozen.
By reading your post, I learnt a new way of making Tofu that looks really flavorful!
Thanks for sharing 🙂
That’s awesome, Madiha, I hope you like this method 🙂
Tofu is something I need to experiment with more often. The curry sounds wonderful and I know it’s full of protein.
It’s an interesting ingredient, for sure.
I have never had tofu! This makes me want to try it!
It’s pretty versatile and easy to use once you get the hang of it. I haven’t tried it for desserts although I’ve come across a few vegan dessert blogs that make it look really appealing.
That looks really good! I love the addition of curry for that extra kick to the tofu.
The curry and turmeric also turn the tofu and egg-like yellow.
I love Tofu. Tofu scramble looks inviting. Thanks for sharing.
I’m glad you dropped by 🙂
This is a great way to use up some of those leftover veggies and healthy too. This is a delicious looking recipe Lydia. Thanks for sharing.
Thanks for taking the time to comment, Mark. Alway glad to have people “drop by” 🙂
Protein rich yummy snacks
Gotta have ’em
Lydia,
I am always looking for new ways to eat tofu and this is a great one!
This was the way it was prepared the first time I tried it, and I loved it 🙂
I recently discovered that I like curry! Plus – this will be a great way to get rid of… ahem… use up some of my zucchini! Thanks for the recipe!
Gotta love zucchini this time of year, hahaha!