Curry Tofu Scramble

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Tofu Scramble is one of those dishes that vegans and vegetarians can’t seem to get enough of, and for good reason. It makes for a delicious and hearty vegan substitute for scrambled eggs and can be made with a variety of spices and other additions.

Because it can be flavored in so many ways, it seems that just about every vegan foodie has their own recipe. I am no exception.

Curry tofu in a cast iron skillet

I will say though, that I have never seen a recipe quite like mine, and I have yet to try one as delicious.

Maybe I’m tooting my own horn, but it’s really that good!

Maybe it’s because I’ve been perfecting this recipe over the last 25 years.

Click the thumbnail to see how I make my Curry Tofu Scramble!

If you’ve been eating a plant-based diet for a while (and I do mean a while) you may remember the boxed tofu scramble mix (I think it was from Fantastic Foods but correct me if I’m wrong).

When I was a new vegan back in the 90s, I used to use the boxed tofu scramble all the time. Until I realized how much money I was spending on what was basically just a spice blend packaged in a big box.

I knew I could not only make my own spice blend, I could make it better!

Set of traditional indian spices for cooking – green cardamom, turmeric powder, coriander seeds, cinnamon, cumin, and chili

Seasoning for the perfect Tofu Scramble

The flavor profile I came up with is very Asian inspired, with plenty of garlic, ginger, and curry powder.

Occasionally I add a Thai seasoning mix that I think has lemongrass and definitely some kind of spicy pepper that makes me sneeze every time I open the jar.

I buy it in bulk at my local natural food store, but that ingredient is optional. If you can’t get your hands on any, just use some extra black or white pepper, a pinch of chili flakes, and maybe a little lemongrass if you have it.

A lot of Tofu Scramble recipes call for Kala Namak, a black Himalayan salt that has a distinctive egg-y flavor. This is great if you want your Tofu Scramble to taste like egg, but for me, that’s not the goal. If that’s what you want, go ahead and give it a try!

Organic Raw Soy Tofu on a Background

What kind of tofu do I use?

I usually use extra firm tofu, simply because I always have it around.

I find that extra firm tofu is more versatile – you can really do just about anything with it. So, I stock up with two or three blocks of extra firm tofu every week.

But really, you can use pretty much any type of tofu you like. A lot of people like the soft tofu or silken tofu for their scramble because it has a more egg-like consistency.

Tofu in a tortilla

It’s a Wrap!

This Curry Tofu Scramble can be enjoyed with toast or hash browns, but my favorite way to eat it is in a wrap, or as a taco filling.

There’s just something about this Tofu Scramble wrapped up in a soft, warm, whole wheat or corn tortilla…..mmmmmm…..breakfast heaven!

Of course, it’s great for any meal and it’s great for on the go too!

So what are you waiting for?

If you make this recipe, take a photo and tag me over on Instagram. I’d love to see your creation!

Here are some other recipes you might enjoy:

Vegan Quiche with Mushrooms and Greens

Crispy Breaded Tofu Cutlets with Vegan Gravy

Easy Vegan Enchiladas

Banana Bread Pancakes

Curry Tofu Scramble

This unique version of the vegan classic will soon become a regular item on your breakfast rotation.

Course Breakfast, Dinner, lunch
Cuisine American, Asian
Prep Time 5 minutes
Cook Time 10 minutes
Servings 4 servings
Calories 125 kcal


  • 1 Tbsp Vegetable oil or water
  • 1/2 large onion (about ½ cup) diced
  • 2-3 cloves minced garlic or 1 tsp. garlic powder
  • 1 tsp grated ginger or ½ tsp. ginger powder
  • 1 14 oz package firm tofu
  • 2 tsp curry powder
  • 1/2 tsp turmeric powder
  • 1/4 cup nutritional yeast
  • 1/2 tsp chili flakes optional
  • 1 medium carrot shredded
  • 1/4 cup frozen peas
  • 1/2 bell pepper,diced optional
  • 1 cup baby spinach


  1. In a large, non-stick skillet or cast iron pan, heat the oil or water and add the minced onion.

    Cook until the onions turn translucent and then add the garlic and ginger.

    Stir well and cook for about 1 minute.

  2. Crumble the tofu into the pan with the onions and garlic and stir well. Cook for about 5 minutes.

    Add the spices and nutritional yeast.

    Add the shredded carrot (I like to shred it right into the pan using a vegetable peeler), frozen peas and bell pepper, stir, and cook for another 5 minutes.

    Add the spinach last, stirring it in until it is fully wilted.

  3. Serve with toast, corn tortillas, alongside hash browns, or make a breakfast burrito with a whole wheat tortilla or wrap.


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