Scrambled curry tofu

For those that follow my blog, my basic scrambled tofu I've been making for years is a favorite staple for breakfast. It's fast, easy, and a good replacer for scrambled eggs with plenty of protein and taste. This morning I decided to mix it up and try a curry flavored tofu scramble that is also really easy to make with a slightly different flavor. If you love curry or like to mix this up a bit, give this a try! Modified from the Breakfast Tofu recipe in the "No Meat Athlete Cookbook". Enjoy!




Ingredients

16 oz package of organic sprouted or extra firm tofu

1 tablespoon GF tamari or soy sauce

1/4 cup nutritional yeast

1 teaspoon ground cumin

1/2 teaspoon garlic powder

1/2 teaspoon ground turmeric

1/2 teaspoon yellow curry powder

1/2 teaspoon black pepper

**All spices are to taste so feel free to use more of anything or everything!


Directions:

Optional step for a firmer and more absorbable tofu base- wrap block of tofu in a flour sack or kitchen towel and place under a heavy stack of books for 20 minutes to "press" the tofu and squeeze the water out before using.

Drizzle the tamari or soy sauce into a saucepan and put heat on low. Crumble your tofu with your hands, or cut into chunks and add into the pan. Raise heat to medium and let the tofu simmer while absorbing the tamari. Feel free to drizzle on some more tamari or soy sauce to get that tofu coated well.

Mix all the spices together in a small bowl or dish. Sprinkle all over your scrambled tofu while mixing with a spatula. Get it all well coated and evenly incorporated. Use a spatula to break up larger tofu chunks and mix well. Feel free to add more spices if needed for a stronger flavor (I doubled it at least when coating my tofu, but I love lots of curry and taste!)

Simmer until tofu has absorbed all the tamari and spices and has cooked for at least 5-10 minutes. Serve with a side of toast, mix in some fresh veggies, put on a sandwich with some avocado or vegan mayo, add it into a breakfast burrito or accompany with some home fried potatoes and sprouts in a bowl like I did here. If you love this, double, triple, or even quadruple your batches to make at once and store in the fridge (it tastes good cold too!). Great for busy mornings, as an ad in for lunches, or a protein-dense recovery meal after a hard workout.



Enjoy!