Curried Scramble Tofu with Kale and Tomato

A flavorful and healthy plant-based take on scrambled eggs, using tofu as the base, infused with aromatic Indian spices, kale, and juicy tomatoes. Served with warm roti or naan bread for a comforting and delicious breakfast.

Prep Time

15 minutes

Total Time

30 minutes

Calories

385 kcal

Difficulty

Easy

Equipment

1 item

Cost

£1.94/serving

Season:

Meal Type:

Cuisine:

Main Ingredient:

Mood:

Ingredients

Servings

1block (14-16 oz)Firm or Extra-Firm Tofu(Pressed to remove excess water)

£3.00

2tablespoonsOlive Oil(Or any cooking oil of your choice)

£0.20

1mediumOnion(Finely chopped)

£0.30

2clovesGarlic(Minced)

£0.15

1teaspoonGinger(Grated)

£0.10

2mediumTomato(Diced)

£0.50

4cupsKale(Chopped)

£1.20

1teaspoonTurmeric Powder

£0.05

1teaspoonCumin Powder

£0.05

1teaspoonCoriander Powder

£0.05

0.5teaspoonGaram Masala

£0.05

0.3teaspoonRed Chili Powder(Adjust to taste)

£0.03

To tasteSalt

To tasteBlack Pepper

2tablespoonsCilantro(Fresh, chopped for garnish)

£0.30

4piecesRoti or Naan(For serving)

£1.80

Total Cost

£7.78

£1.94 per serving

Instructions

1.
Press the tofu to remove excess water. Crumble the tofu into a bowl and set aside.
2.
Heat the olive oil in a large skillet over medium heat.
3.
Add the chopped onion and sauté until translucent, about 5 minutes.
4.
Add the minced garlic and grated ginger and cook for another minute until fragrant.
5.
Add the diced tomatoes and cook until softened, about 5 minutes.
6.
Stir in the chopped kale and cook until wilted, about 3-5 minutes.
7.
Add the crumbled tofu to the skillet and mix well with the vegetables.
8.
Stir in the turmeric powder, cumin powder, coriander powder, garam masala, and red chili powder. Season with salt and black pepper to taste.
9.
Cook for 5-7 minutes, stirring occasionally, until the tofu is heated through and the flavors have melded.
10.
Garnish with fresh cilantro and serve hot with warm roti or naan.

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My Notes

Nutrition Information

Nutrition per serving (250g)

385 kcal / 1611 kJ

Carbs

30g

12% of RDA

Fat

22g

31% of RDA

Protein

22g

44% of RDA

Detailed Breakdown

Fibre

7 g

23% of RDA

Sugar

6 g

7% of RDA

Sodium

250 mg

11% of RDA

Saturated Fat

3 g

15% of RDA

Chef's Tips

For a creamier scramble, add a splash of plant-based milk (like soy or almond milk) towards the end of cooking.

Adjust the amount of red chili powder to your spice preference.

You can add other vegetables like bell peppers, spinach, or mushrooms to the scramble.

For a richer flavor, add a tablespoon of nutritional yeast.

Ensure the tofu is well pressed to avoid a soggy scramble. You can use a tofu press or wrap it in paper towels and place a heavy object on top for at least 30 minutes.

Cooking Equipment

Large skillet or frying pan

Wine Pairings

No wine pairing suggestions available for this recipe.

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Chef's Tips

For a creamier scramble, add a splash of plant-based milk (like soy or almond milk) towards the end of cooking.

Adjust the amount of red chili powder to your spice preference.

You can add other vegetables like bell peppers, spinach, or mushrooms to the scramble.

For a richer flavor, add a tablespoon of nutritional yeast.

Ensure the tofu is well pressed to avoid a soggy scramble. You can use a tofu press or wrap it in paper towels and place a heavy object on top for at least 30 minutes.

Curried Scramble Tofu with Kale and Tomato

Ingredients

Instructions