Curry Meets Tofu Scramble for the Win

This recipe came to me on a whim as I was cleaning out the fridge.  I was on my way to making a tofu scramble and stumbled across some coconut milk that needed to be used.  I threw the milk in the skillet at the end and mixed it around.  When I tasted the scramble I thought wow, it’s like a curry and a scramble had a baby, win!  I adore this recipe, and find it so versatile, allowing you to use almost any veggie you have on hand, soon you will be playing clear the fridge!

Coconut Curry Tofu Scramble

 

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Prep time

10 mins

Cook time

15 mins

Total time

25 mins

 

Here is a dynamic tofu scramble with a twist. The creaminess balances out the spice and leaves you wanting more. Enjoy with tortillas chips, on toast or just as is! Be creative and use the veggies you have on hand or try different combinations once you're comfortable with the recipe.

Author: Bekah Rife

Category: Breakfast, Entree

Cuisine: Gluten-Free, Plant-Based, Vegan, Thai Inspired

Serves: 4 servings

Ingredients

• ½ large onion, medium dice
• 4 medium garlic cloves, minced
• 2 tablespoons water
• 1 cup white or cremini mushrooms, quartered
• ½ cup carrots, medium dice
• ½ red bell pepper, medium dice
• ½ of a serano pepper, minced
• 1¼ teaspoon curry powder
• ¼ teaspoon cumin
• ¼ teaspoon coriander
• ⅛ teaspoon cayenne powder
• ¼ cup coconut milk, or 4 SriMu Cloud 9 balls, or ⅓ wedge SriMu Elder
• 2 tablespoons unsweetened plant milk (only if your not using coconut milk)
• 1 block or 16 ounces firm or extra firm tofu, drained*
• ¼ cup cilantro, chopped
• 3 green onions, small dice
• Salt and pepper

Instructions

1. First, gather your mise en place. (mi ˑ zɑ̃ ˑ plas)
2. Heat your pan on medium and then add the onions and a pinch of salt and pepper. Stir the onions around rapidy with your spatula until they become light brow. Add the garlic and water and continue to stir for 2 minutes.
3. Pour in the mushrooms, carrots and a pinch more salt and pepper. Sautee for 3 minutes or until the mushrooms have softened and released some of their water.
4. Next, add the bell pepper, serano chili, all the spices, coconut milk or vegan cheese plus plant milk (if you're using) and a pinch of salt to the pan. Mix well. Add the tofu by squeezing it into the pan with your hand. Continue to break the tofu up with your spatula and stir well. Sautee for another 5 minutes to let all the flavors come together. Taste and adjust seasoning if need.
5. Turn off the heat and fold in the cilantro and most of the green onions.
6. Serve with chips, on toast or just as is. Garnish with the leftover green onions, black pepper and more vegan cheese if desired, enjoy!

Notes

*To drain your tofu, place a strainer in a bowl. Remove your tofu from the package and place in the strainer. Place something heavy ontop of the tofu (like a skillet) and let the weight squeeze the excess water out of the tofu. After 5 minutes flip the tofu and continue the process until you are ready to use the tofu.

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