Healthy, low in fat and high in protein, and…bland. I eat a lot of tofu in its various forms, but it’s a food that, let’s face it, needs some help in the flavor department. I see the blandness of tofu as an asset though. With little taste, it can be matched with endless spices and other ingredients.
Like simply mixing our Sweet Curry Powder, along with a few veggies, into a scrambled version of tofu.
Tofu can be transformed and integrated into a variety of dishes. It works beautifully when stir-fried, deep-fried, baked, or stewed. And like your morning eggs, it can be scrambled too.
Start with this Curried Scrambled Tofu, and then experiment with other flavors and ingredients.
You can keep it as simple as possible or make it more substantial as the main course of your meal. I usually take a quick scan of the pantry and the refrigerator, gather whatever combination of ingredients makes sense, and just start cooking it up.
Whether you're whipping up Curried Scrambled Tofu, or your own version, here are some tips:
- Try adding in mushrooms or avocado to make it a filling meal.
- Tofu almost melts in your mouth, so try adding in nuts like cashews or walnuts, for a little crunch and extra flavor.
- For a side green, you can use spinach, arugula, baby kale, romaine lettuce, or a mix.
- Serve it with warm pita bread or naan.
- Garnish with scallions, garlic chives, cilantro, or fresh basil.
- Silken tofu can simply be stored in your pantry, so keep at least a few in there for whenever an impromptu dinner is the way to go.
Curried Scrambled Tofu
Serves 2
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
Method:
1. 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.
2. Toss in the mushrooms and cook for another 2-3 minutes until the moisture starts to evaporate.
3. Add in sweet curry powder and stir-fry for about 30 seconds, or until fragrant.
4. 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.
5. Serve with a side of greens, avocado slices, and pita bread.
Serves 2
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
Method:
1. 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.
2. Toss in the mushrooms and cook for another 2-3 minutes until the moisture starts to evaporate.
3. Add in sweet curry powder and stir-fry for about 30 seconds, or until fragrant.
4. 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.
5. Serve with a side of greens, avocado slices, and pita bread.
