Tofu scramble gets a bad rap, but the best Curried Tofu Scramble is the way to make tofu scramble sound so darn delicious. Tofu is dusted in curry and cumin and crisped up in a cast iron pan. It is the perfect breakfast or lunch for a busy weekday or for weekend brunch!
Tofu scramble used to intimidate me… I know that sounds absolutely ridiculous but hear me out. Tofu is one of those ingredients that I love, but I feel a lot of people are skeptical of the bland taste and funny texture. Therefore, it is up to me to try and convince you that you can make tofu taste delicious. And y’all, this Curried Tofu Scramble might take the cake. It is full of both flavor and crispy bits.
Who doesn’t like crispy goodness?
We are starting the week off with a big plate of color and comfort. I know the weeks and days are blending together after all this time at home. But carrying on with business as usual is kind of therapeutic for me. The beginning of the week is often reserved for some of my healthier recipes. Therefore, continuing on with a healthier meal idea just felt fitting.
So let’s discuss how to make this goodness.
First, we start with a hot cast iron skillet. I love cast iron skillets because, even though they are a pain in the butt to clean, they trap heat incredibly well and make the most amazing texture. Next, we take the drained and dry tofu (make sure it is dry!) and sauté it in the pan with ton of seasoning. Here, I use curry powder, cumin, and plenty of salt. No bland tofu, here!
The real trick to the best tofu scramble is making sure the tofu gets crispy in the pan. This means not to stir the tofu too much in the pan. Only then do you get the crispiest pieces which creates the best texture. HECK YES!
You can serve this up with some breakfast potatoes, greens, pickled onions, and avocado, like I did here. Actually, scratch that. Avocado is a non-negotiable. You can also store the leftovers in the fridge and reheat them in the microwave or cast iron pan. They make the best meal prep lunch. Trust me.
Yields 2 servings
10 minPrep Time
10 minCook Time
20 minTotal Time
- 1 tablespoon olive oil
- 1/2 medium onion, thinly sliced
- 8 ounces tofu
- 1/2 tablespoons curry powder
- 1 teaspoon cumin
- big pinch salt + pepper
Pat tofu dry and roll in a clean, absorbent towel with something heavy on top, such as a cast-iron skillet, for 15 minutes. 5 minutes before the tofu is completely dried, heat olive oil in a large cast iron skillet. Add sliced onions and sauté until the onions are slightly brown. Once dry, unwrap tofu and use a fork to crumble into bite-sized pieces.
Add tofu to the skillet. Sauté for 2 minutes, then add curry powder, cumin, and salt.Stir immediately, evenly distributing the seasoning. Allow tofu to cook in an even layer for 3-4 minutes, or until the tofu forms crispy bits. Toss and allow to cook on the other side until crispy.
Serve immediately with sweet potatoes, greens, toast, or fruit. I like to add more flavor with salsa, hot sauce, and/or fresh cilantro. Alternatively, freeze for up to 1 month and reheat on the stovetop or in the microwave. EAT