How to cook curried tofu scramble

Tofu scramble is a staple in my house. It is the perfect pre-hike meal on a Sunday morning. You can use almost any combo of veggies, spices and beans. This curried tofu scramble is one of my favorites

72
STEPS
INGREDIENTS

Thinly chop a red onion

Thinly chop a red onion

Press a block of tofu.

Press a block of tofu.

Rinse the kidney beans

Rinse the kidney beans

Add the olive oil to a heavy skillet, over medium high heat.

Add the olive oil to a heavy skillet, over medium high heat.

Add the onion, and saut\u00e9 until soft (about 10 minutes).

Add the onion, and sauté until soft (about 10 minutes).

Mince your garlic.

Mince your garlic.

Add the minced garlic.

Add the minced garlic.

Add the crumbled tofu.

Add the crumbled tofu.

Add the nutritional yeast.

Add the nutritional yeast.

Add the salt, curry powder and cumin. Mix it all up.

Add the salt, curry powder and cumin. Mix it all up.

Add the kidney beans

Add the kidney beans

Add the arugula and stir it in, cover the pot for 3 minutes

Add the arugula and stir it in, cover the pot for 3 minutes

Add Pepper

Add Pepper

Squeeze in some lemon juice

Squeeze in some lemon juice

Scrambled tofu keeps for about a week. The leftovers make an easy lunch to bring to work.

  • 2.0tsp Olive oil
  • 1.0 Red onion, diced
  • 4.0 Garlic cloves, minced
  • 1.0 Block of firm tofu, crumbled
  • 3.0tsp Curry powder
  • 1/4c Nutritional yeast
  • 1.0 Cumin
  • 1.0 Lemon, juiced
  • 1.0tsp Salt
  • 1.0 Can of kidney beans, rinsed
  • 1/2tsp Pepper
  • 3.0c Greens, such as arugula or baby spinach
San Francisco, California
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