This tofu scramble is fast, flavorful, and a wonderful egg-free savory breakfast. Made with spinach, curry powder, nutritional yeast, garlic, and onions, this is the version we’ve been making for years!
Ingredients
1 pound extra-firm tofu
2 tablespoons extra-virgin olive oil
2 cloves garlic, chopped
1 onion, chopped
2 1/2 teaspoons curry powder
2 tablespoons nutritional yeast (optional)
3 big handfuls of spinach leaves, stemmed
1/2 teaspoon fine grain sea salt, plus more if needed
For serving: chives, hot sauce (optional)
Directions
Drain any water from the tofu, press it between a couple of paper towels to release excess moisture, then crumble into small pieces.
Heat the oil in a large, heavy skillet over medium heat, add the garlic and onion, and saute for just a few minutes, until they soften up. Stir in the curry powder and then the tofu. Cover and cook for 4-5 minutes, until the tofu is thoroughly heated. Stir in the nutritional yeast and then add the spinach. Stir for a minute or so, until it wilts and collapses, then stir in the salt. Taste and adjust for seasoning. If you want a brighter curry flavor to come forward, sprinkle with more curry powder. If the flavors aren’t quite popping, add more salt a couple pinches at a time.
