Tofu scramble spiced with tandoori masala, with mushrooms and spinach for a filling high-protein vegan breakfast or brunch, made in less than 30 minutes.
The tandoori masala is a delicious spice to keep on hand and add to various dishes. It is not actually spicy but very aromatic and tasty. I make my own Homemade Tandoori Masala Spice mix which is actually very easy if you buy everything in powder version, then it is just about mixing the correct ratio of the various spices.
It is one of my favourite spices to use with tofu and vegetables. I love it sprinkled on potato wedges, or you might have already tried these Tandoori Tofu and Jackfruit kebabs. If not, that is one easy meal to prepare for weeknights as everything gets baked in the oven on one sheet pan.
Back to our tofu scramble, it is neither too dry nor too mushy. I kind of like the tofu to have a bit of bite to it without losing the creamy softness that’s reminiscent of scrambled eggs. For this, I cook half of the tofu until it starts to be slightly golden and crispy, then add the other half. This creates a nice nuance in texture.
As for what vegetables to add in, mushrooms are always a winner in my opinion. Then, greens like spinach or kale goes well too.
In fact, there are a couple of more recipes for tofu scramble on the blog with various vegetables, like this Scramble Tofu with Parsnip and Black Bean Sauce or Vegetable Tofu Scramble (with zucchini and bean sprouts served in crispy taco shells).
There are various ways to serve this delicious tofu dish. Sometimes, I just enjoy it on its own or I pair it with a side salad or avocado, and other condiments like Pickled Beets, in a wrap or on a slice of Sweet Potato Bread.
You might also like to check out this list of 11 Vegan Savoury Breakfast Ideas while you’re here, if you’re looking for more savoury vegan breakfast or brunch recipes.
Tandoori Tofu Scramble
Tofu scramble spiced with tandoori masala, with mushrooms and spinach for a filling high-protein vegan breakfast or brunch, made in less than 30 minutes.
Ingredients
- 454 g (16 oz) firm or extra-firm tofu
- 2 tablespoons cooking oil, e.g. olive, grapeseed, avocado or coconut oil
- 1 thumb-size fresh ginger root, minced
- 2 teaspoon tandoori masala
- 5 - 6 white mushrooms, quartered or sliced
- 100 - 150 g (3.5 - 5 oz) spinach leaves, coarsely chopped or whole if using baby leaves
- 1 teaspoon lemon juice
- 60 ml (¼ cup) canned coconut milk, carton is also fine but it’ll be less creamy
- ½ teaspoon tapioca starch
- 2 tablespoons water
- Salt and pepper to taste
- Parsley leaves for garnish
Instructions
- Press the tofu in a towel to remove excess water. Then crumble it into a mixture of somewhat chunky and smaller pieces.
- In a skillet on medium-high heat, place 2 tablespoons of oil. Once slightly heated, add the ginger root and let it sizzle for about a minute.
- Then, add half of the tofu and cook until the tofu start to turn golden and crispy, about 7 - 8 minutes. Next, add the rest of the tofu and the tandoori masala, and continue cooking for about 5 minutes.
- Add the mushrooms and a little salt. Stir fry and cook for another 5 - 8 minutes, then add the spinach and coconut milk.
- Dilute the tapioca starch with the water to make a slurry. Add this slurry to the pan and stir immediately. It will thicken, so you may need to add a little more water in the pan to make a little sauce but not too much as we want to keep a creamy consistency.
- Add the lemon juice and adjust seasonings. Cook for an extra 2 - 3 minutes, then turn off the heat.
- Garnish with parsley and serve warm.
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