Curry Tofu Scramble


Bursting with south Asian spices, this healthy breakfast tofu scramble is made injust 30 minutes and packed full of plant-based protein.


Step 1

Remove excess water from tofu. If you have 15 minutes, press the tofu using a heavy pot. This will dry it out and get rid of any remaining moisture.

Step 2

Use a fork to mash the tofu block so that it breaks into small pieces, then set it aside.

Step 3

Start by heating 1 tbsp of olive oil in a large skillet over medium heat. – Add the garlic, and onion, and let them brown.

Step 4

Add and sauté the red pepper for a few minutes, or longer if you prefer them softer.

Step 5

Sprinkle the spices and salt over the red pepper mixture along with the chillies and stir gently.

Step 6

Add the crumbled tofu to the pan and stir until it is fully mixed in. Cook for 5 minutes to allow the flavours to come together.

Step 7

Add lemon juice and cilantro for garnish. Enjoy while hot with wholegrain toast, roti, quinoa, salad or potatoes.

Excellent source of vitamin C

Excellent source of vitamin A

Excellent source of iron

Nutrition facts per serving

Good source of calcium

View Recipe


Total time



3 servings

30 mins

11 g

10 g

Curry Tofu Scramble