Curried Scrambled Tofu
Got some tofu lying around? Make it flavorful and delicious by currying your scrambled eggs. Here's how you make this recipe, step-by-step.
Ingredients
- 2 tbsp olive oil or coconut oil
- 1/2 sweet onion – chopped finely
- 1-2 cloves garlic – minced optional
- 5-6 baby bella mushrooms – chopped
- 3 tsp Season with Spice’s Sweet Curry Powder
- 1/2 red bell pepper – diced
- 1 block 12oz firm, silken tofu – drained, then sliced into cubes
- Sweet Ginger Sea Salt or Himalayan Pink Salt to taste
- Freshly ground black pepper to taste
- One generous squeeze of lemon juice
- Garnish with scallions cilantro, chives, or fresh basil
Instructions
- Heat oil in a large frying pan or skillet, add in onion, and sauté for a minute or two. Add in garlic (if using) and continue to cook until onion softens.
- Toss in the mushrooms and cook for another 2-3 minutes until the moisture starts to evaporate.
- Add in sweet curry powder and stir-fry for about 30 seconds, or until fragrant.
- Add in red bell pepper and tofu chunks into the pan. Start scrambling the tofu by using a wooden spoon. Stir well, then cover and cook for a few minutes – you just want to warm the tofu through.
- Finally, season with sea salt and freshly ground black pepper, squeeze in some fresh lemon juice, and garnish with herbs. Serve with a side of greens, avocado slices, and pita bread.
Nutrition
Serving: 150gCalories: 290kcalCarbohydrates: 19gProtein: 20gFat: 15gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 11gCholesterol: 14mgSodium: 805mgPotassium: 706mgFiber: 2gSugar: 12gVitamin A: 992IUVitamin C: 43mgCalcium: 427mgIron: 1mg
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