Curried Tofu-Green spinach Scramble

 

Tofu Spinach Curry

Video taken from the channel: Leno Regush


 

Vegan Palak Paneer with Curried Tofu | Minimalist Baker Recipes

Video taken from the channel: Minimalist Baker


 

Coconut Curried Tofu | Plant Based | Lesson #140 | Morris Time Cooking

Video taken from the channel: Morris Time Cooking


 

Easy Tofu Recipe for Tofu Beginners Tofu Breakfast Scramble

Video taken from the channel: Chef Buck


 

Scrambled Spinach Tofu Recipe | How to make scrambled tofu breakfast

Video taken from the channel: One Teaspoon Of Life


 

Curried Tofu Scramble (Vegan & Gluten-free)

Video taken from the channel: Nadia’s Healthy Kitchen


 

Curry Tofu Scramble Easy Vegan Breakfast Recipe

Video taken from the channel: CookingWithPlants


Steps to Make It Gather all the ingredients. The Spruce Sauté the garlic and onion in olive or canola oil in a large skillet. Allow to cook for 3 to 5 minutes, or until the Add the crumbled tofu and give it a quick stir.

The Spruce Add the curry powder, turmeric, cumin and salt and pepper to the. In a frying pan over high heat, add the oil and the garlic and cook for 20 seconds. Add the curry powder and fry for 10 seconds.

Break the tofu into the pan with your hands (but not too much; keep some texture). Stir and cook for about 3 minutes until heated through. Variation: For a mushroom and pesto scramble, swap the turmeric, soy sauce, and spinach for 1 cup quartered mushrooms and a handful of chopped sun-dried tomatoes.

Add these to the tofu. A tofu scramble with spinach is very nutritious and is the perfect breakfast protein boost for vegans who want an egg-like dish to start their day. The tofu is crumbled and then sauteed to resemble scrambled eggs—when combined with tomatoes, garlic, mushrooms, and spinach. Directions Combine the tofu, turmeric, 1/4 teaspoon salt, 1/2 teaspoon black pepper and cayenne, if using, in a medium bowl.

Toss Heat the oil in a large nonstick skillet over medium-high heat. Add the scallion whites and cook, stirring, until soft, Add the spinach. Whisk together soy sauce, sesame oil, nutritional yeast, garlic powder, sea salt, and cumin in a large mixing bowl. Crumb the tofu into small chunks with a fork or your hands, and place into a large mixing bowl.** Add all ingredients to the crumbled tofu and mix well.*** Put a frying pan (or large pot) on medium-high heat and wait for it to warm up.

Add the mixture to the pan and fry until the tofu. Saute the Tofu, meanwhile blend up the spinach, no Blanching needed!, add to Tofu and let cook while you clean up, or prep/make the flat bread or rice. Drizzle cashew cream and serve.

Done. For a more paneer like consistency, mix the tofu with the oil and spices and bake it for 20 mins. Drain tofu from container, wrap it in a paper towel, and place it on a plate. Rest another plate on top of the tofu and microwave for 3-5 minutes. Unwrap the tofu and cut into cubes.

Place the tofu in a bowl and mash with a fork. Palak Tofu Indian Spinach with Silken Tofu Curry This spinach tofu curry is a remake of the Indian classic palak paneer. But, instead of using Indian cottage cheese, we use the rich and creamy silken tofu.

This tofu is simmered in a rich and creamy spinach curry delicately flavored with curry powder, onions, ginger, and garlic.

List of related literature:

Next, add a layer of spinach to cover the tofu mixture, then add half the basil leaves on top of the spinach.

“By Any Greens Necessary: A Revolutionary Guide for Black Women Who Want to Eat Great, Get Healthy, Lose Weight, and Look Phat” by Tracye Lynn McQuirter
from By Any Greens Necessary: A Revolutionary Guide for Black Women Who Want to Eat Great, Get Healthy, Lose Weight, and Look Phat
by Tracye Lynn McQuirter
Chicago Review Press, Incorporated, 2010

The texture of tofu is similar to egg whites in this recipe, so it’s a winner on that front as well!

“The Daniel Fast (with Bonus Content): Feed Your Soul, Strengthen Your Spirit, and Renew Your Body” by Susan Gregory
from The Daniel Fast (with Bonus Content): Feed Your Soul, Strengthen Your Spirit, and Renew Your Body
by Susan Gregory
Tyndale House Publishers, Incorporated, 2017

WHY THIS RECIPE WORKS: Fresh soybean curd, or tofu, is perfect for pan-frying; its crust becomes crisp and makes a terrific contrast to its creamy interior.

“The Complete Cooking for Two Cookbook: 650 Recipes for Everything You'll Ever Want to Make” by America's Test Kitchen
from The Complete Cooking for Two Cookbook: 650 Recipes for Everything You’ll Ever Want to Make
by America’s Test Kitchen
America’s Test Kitchen, 2014

For the topping, we crisped fingers of tofu in a skillet and garnished them with crumbled nori seaweed, sliced radishes, avocado, cool cucumber, and scallions.

“The Complete Vegetarian Cookbook: A Fresh Guide to Eating Well With 700 Foolproof Recipes” by America's Test Kitchen
from The Complete Vegetarian Cookbook: A Fresh Guide to Eating Well With 700 Foolproof Recipes
by America’s Test Kitchen
America’s Test Kitchen, 2015

Return pan with tofu to medium heat and add broccoli and red pepper.

“The Grit Cookbook: World-Wise, Down-Home Recipes (Rev and Exp Ed)” by Jessica Greene, Ted Hafer
from The Grit Cookbook: World-Wise, Down-Home Recipes (Rev and Exp Ed)
by Jessica Greene, Ted Hafer
Chicago Review Press, Incorporated, 2006

Add the tofu and gently toss, using your hands, until each piece is well coated with the miso mixture.

“Low-FODMAP and Vegan: What to Eat when You Can't Eat Anything” by Joanne Stepaniak
from Low-FODMAP and Vegan: What to Eat when You Can’t Eat Anything
by Joanne Stepaniak
Book Publishing Company, 2016

Tofu (includes history, and preparatory techniques: Parboiling, draining, pressing {towel and fridge method, slanting press method, sliced tofu method}, squeezing, scrambling, reshaping, crumbling, grinding, homemade tofu, tofu quick and easy {incl.

“History of Soy Sauce (160 CE To 2012)” by William Shurtleff, Akiko Aoyagi
from History of Soy Sauce (160 CE To 2012)
by William Shurtleff, Akiko Aoyagi
Soyinfo Center, 2012

Before adding tofu to skillet, add 4 cups baby spinach and cook until wilted, about 1 minute.

“The New Family Cookbook: All-New Edition of the Best-Selling Classic with 1,100 New Recipes” by America's Test Kitchen
from The New Family Cookbook: All-New Edition of the Best-Selling Classic with 1,100 New Recipes
by America’s Test Kitchen
America’s Test Kitchen, 2014

Add the tofu and sauté over moderate heat until lightly golden.

“The Complete Tassajara Cookbook: Recipes, Techniques, and Reflections from the Famed Zen Kitchen” by Edward Espe Brown
from The Complete Tassajara Cookbook: Recipes, Techniques, and Reflections from the Famed Zen Kitchen
by Edward Espe Brown
Shambhala, 2011

Cut about a cup-and-a-half of paneer, feta, or firm tofu into half-inch cubes and chop a pound of spinach.

“Mark Bittman's Kitchen Express: 404 inspired seasonal dishes you can make in 20 minutes or less” by Mark Bittman
from Mark Bittman’s Kitchen Express: 404 inspired seasonal dishes you can make in 20 minutes or less
by Mark Bittman
Simon & Schuster, 2009

Alexia Lewis RD

Registered Dietitian Nutritionist and Certified Heath Coach who believes life is better with science, humor, and beautiful, delicious, healthy food.

[email protected]

View all posts

39 comments

Your email address will not be published. Required fields are marked *

  • I suggest adding Kalanamak salt (Black Sulfur salt) it adds the eggy taste and it aids in digestion. Better to be added at the very end of cooking so that the eggy taste from sulfur is not lost.

  • Had to drop my comment. Chef M…. when you said add water, you know you weren’t stirring in water��. But I get it; probably your secret water��. I’m about to make this now for the King… I threw out some Tofu 2wks ago, was so bland. Got chewed out for wasting it. But here I go to the cooking basic. Thanks for the recipe. Will be back to comment on the taste..

  • Great, easy and delicious. I added extra kurkum for more intense colour and at the end, also the oil, because I like more greasy food. Mixed in the bowl with lettuce with a lot of edible flowers from garden, this was my lunch today.

  • Ok, I’m back. I tried this recipe and I have to say…..the bomb. I used the “Grace pure creamed coconut” in the box instead. You just have to add about 1/4cup water to get the milky texture on low heat. You wont need cornstarch because the creamed coconut is already thick. It gives the tofu a more coconuty flavor. Sooo… good. Today, I used the “Grace coconut milk”, tasted good too. I wasn’t the judge. My fiance like the first one better. Thank you chef. Keep the recipes coming.

  • Yumm:) You must try
    “black himalayan salt”!!!
    just a little goes a loooong way to make eggless dishes have an egg taste.
    peace in

  • This recipe was right on thyme (heheeee) lol I have been a little nervous about trying tofu, but this recipe looks tasty, easy, and loving all the veggies! Definitely going to try now, thanks for sharing this!

  • Never thought of curry but I’ll give this a try!
    I always have it with kala namak/ black salt.
    It adds the typical egg taste to it ����

  • I suggest adding Kalanamak salt (Black Sulfur salt) it adds the eggy taste and it aids in digestion. Better to be added at the very end of cooking so that the eggy taste from sulfur is not lost.

  • Chef Morris, yuh ting tun up! Rayyy. Much respect, bredda. I tried this recipe today and it was DELICIOUS! ��I didn’t have all the vegetables you used, but I made it work. Thanks for all the time and effort you put into this video.

  • Great recipe..just minus the olive oil..don’t believe the hipe on olive oil..it is only good for topical usage,not orally consumption. It has a lot of the bag fat.

  • Very nice recipe. I think gardeners refer to the kale stem-as a rib. Nice cooking video. Will try that. Still waiting for time to make your cauliflower pizza crust.

  • Geezy, I love tofu. When the kids were growing up if I fixed tofu anything hubby & kids would laugh at me. I figured screw them it’s more for me.
    I’m looking for a Christmas morning dish without tofu. My brother comes over every Christmas morning for breakfast and I’m sick of Breakfast Casseroles any suggestions honey.
    Happy Holidays to you both������

  • Soy is unfit for humans. It is full of phytoestrogen which causes enlarged prostate in men and multiple issues in women. Tofu is poison.

  • how do you drain it? I need help, I wanted to make tofu today and failed Bc idk how to with the medium firm tofu I got. I already cut it into little cubes. They still contain water:(

  • Well Looky there, never knew how to cook Tofu. I Love your channel because you use ingredients I have and don’t have to buy anything I will ‘NEVER’ use again…You Rock!

  • Hope you get a house to sit in a desert climate…best place to spend the winter! Have you seen the YT hack on how to cut a whole bunch of cherry tomatoes with one slide of the knife?

  • I am not familiar with using tofu but wanna try. The ones I see in the supermarket look wet tho. How do I treat those as opposed to that extra firm 1?

  • Just recently found you, love your cooking,and love that you have such a great relationship with your mommy
    Your little son is very talented. Keep up the good work. Blessings

  • All the time I was thinking why you don’t add the main Indian tofu tastemaker ever til you said it @ 5:30: mustard seeds 😉
    Some fried and/or popped seeds are the main thing for tofu, I guess.
    Well, else, what to say: simply perfect. A fantastique dish, prepared in a great kitchen, and eaten under view circumstances one cannot say anything else but “excellent!” 😉
    Thanks and regards from where the mustard grows 😉

  • This looks so good I am gonna make������
    Have you ever considered making a vegan Jamaica oxtail soup? I so miss that delicious dish.

  • Great job on the tofu and was happy to see the caraway. I freeze my firm tofu and when it thaws it has a better texturemore meat like and you can slice it thin and make fake bacon strips. If you really want the nutritious part of the kale you have to throw away the tops and eat the roots, that is where all the minerals are.:)

  • THAT LOOKS DELICIOUS. I HAVE NEVER EVER HAD TOFU. ISN’T IT MADE FROM SOY? OVER 90 PERCENT OF SOY IN THE US IS GMO. I WOULD NOT WANT TO EAT IT..

  • Thank you Mr Morris for the time you have allocated to numerous requests for vegan dishes.

    You have solved a rather perplexing quandary. Tofu lays within my refrigerator, awaiting instruction to delight my tastebuds. Sunday lunch awaits, under your culinary guidance.

  • Stick this between a ciabatta bun with some vegan cheese and greens and you have an amazing sandwhich!! I need to make this happen �� lol.

  • Yum!! Im definately trying this one!! I eat alot of tofu but I eat it the same way over and over. You both are so cuute together!!
    I love all your recipes. My dream is to move to Washington State! LOVE THAT VIEW!! Of course you guys deserve it!!

  • Thank You for this recipe, I would follow your instructions and try this, I am a vegetarian always looking for great Veggie recipes��

  • I once tested whether that “the stems are the best” rule applies to the stems of cauliflower leaves. The result was a medical catastrophe.

  • This is a nice recipe. I asked you some time ago to make a Signature sandwich and you did not I am making another request.would like you to make not a BLT but a LMT(Lettuce me and ��. Waiting patiently

  • I’m making this now and it taste so good! I just bought fresh middle eastern bread, and I’m going to make an “egg” sandwich and add ketchup.:-)

  • What did you add at 6:36? It was brown, but you said water. Did you mean vegetable stock? Water with a little vegetable bullion in it?

  • Welcome back, I missed you two!….I like the way you kept the tofu in cubes and didn’t mush it up (to resemble scrambled eggs)…not that it’s a bad thing, I just like the taste of well-seasoned tofu cubes….I also love the addition of caraway seed (what I have now is so good, with such a great flavor and aroma, I just want to sniff it..)..and I love greens, period…I’ll stop rambling and just say “thank you” for a great breakfast idea

  • Looks delicious! Thank you, for pointing out using the kale stems as well ��
    Occasionally, I’ll freeze a package of firm tofu, which seems to bind the tofu and holds it together. After thawed, using paper towel, I’ll gently press out excess water from the block. Slice into about 1/4″ steaks, salt n pepper and dredge in corn meal. Fry in oiled pan until lightly crispy and golden. I enjoy. And leftovers taste yummy cold for a quick munch or samwich.
    I’m thinking marinating tofu blocks beforehand would be delicious.

  • MMM you’re making me so hungry! I would be super grateful if any of you watching could check out some of my recent videos and give me any feedback! Much love x

  • Hi chef, I am vegan and I came across this recipe. I followed your instructions, using sesame oil for the tofu and almond oil for the veggies. Instead of the peppers and tomatoes I added fresh mushrooms and some chipotle peppers and some drops of fresh lime juice. Thanks for your recipe.

  • What is that powder bro?
    Is that curry powder u saying
    Can you please let me know how to make that powder? Or where it is available for purchase

  • Hey Morris! Looks great! Thanks for explaining how to cook something I previously thought far too difficult! I’m wondering if there is a list of ingredients somewhere? I’d like to make this tonight. ��❤

  • Thank you for the video. You are making me feel like going vegan again. I know how to make curries, so I am going to slightly modify the recipe and make it with a bit of oil.

  • OH MY!!! This looks so good! I am a vegetarian and I love jamaican and Indian food. I will be preparing this for the weekend!! Thank you!!����

  • Made this tonight! It was so tasty better than our local Indian restaurants (to which there are about ten or so). Thankyou for the recipe.