Tofu Scramble: Curry

This is a new favourite for me.

Usually tofu scramble is a breakfast item, but I feel this is better served at lunch, or even with cooked vegetables for dinner.

It is basically a combination of my quinoa coconut curry and curried chickpea sandwich, in tofu scramble form. What is not to like about that?

The creaminess comes from coconut cream, the heat comes from a combination of  a real chilli and chilli powder, the curry flavour is a combination of curry leaves and curry powder and the sweetness is in dried sultanas and, the optional mango chutney, which as far as I am concerned , isn’t really optional  but thought I would let you choose that!

I like to serve this on a couple of slices of thick sourdough, which I cook on a griddle pan to give the professional looking black lines. It will work with normal toast of course, but to go all out, you can make a “plate” out of a thick naan bread and either eat it like a pizza or use a knife and fork, like me!

Oh, nearly forgot, it is LOADED with muscle replenishing protein, heart de-clogging and body nourishing veg, and workout recovery fuel. My goal is to make food that the most hardcore athlete would source to eat, as well as the guy who has no intention of exercising whatsoever!

I hope you enjoy this as much as I do.

Serves 4

Nutritional Information (minus the bread):

  • Calories = 425
  • Protein = 23.8g
  • Fat = 29g
  • Saturated Fat = 10.6g
  • Carbohydrate = 18.9g
  • Cholesterol = 0g


  • 500g firm tofu, drained and pressed
  • 2 tablespoons olive oil
  • 1 brown onion, diced
  • 1 red chilli, chopped
  • 2 cloves garlic, chopped
  • 1 thumb-sized piece ginger, chopped
  • 12 curry leaves
  • 1 tablespoon curry powder
  • 1 teaspoon chilli powder
  • 2 tablespoons tomato paste
  • 2 large tomatoes, chopped
  • 2/3 cup coconut cream
  • 1/3 cup water
  • Small bag baby spinach
  • Snack size packet dried sultanas
  • Small batch coriander leaves, chopped
  • Salt and pepper
  • Sourdough bread, to serve (or naan bread)
  • Optional (mango chutney – HIGHLY recommended)

Cook it:

  1. Heat a large sauté pan/casserole dish over a low/medium heat
  2. Add the oil and diced onions, fry for 8 minutes, stirring regularly
  3. Meanwhile, peel the ginger and garlic and chop together with a red chilli and add to the pan after the 8 minutes, fry for 2 further minutes,
  4. Crumble the drained and pressed tofu into the pan, using your hands. Mix well and fry for 5 minutes, stirring regularly
  5. Add the curry powder, chilli powder, curry leaves and tomato paste. Mix and make sure everything is completely covered
  6. Add the coconut cream, water and chopped tomatoes, fry for 5 minutes, stirring regularly
  7. Add the bag of spinach and stir until wilted
  8. If using sourdough, I now start to cook the slices on a hot griddle pan. If just using breads, you can now add them to a toaster or heat the naan to the package instructions
  9. Back to the tofu, add the sultanas, coriander and season with salt and pepper
  10. Spread some mango chutney (if using) onto bread of choice and spoon tofu over the top
  11. Get it into ya!


2 thoughts on “Tofu Scramble: Curry

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