Indian Spiced Tofu Egg Scramble Recipe
This Indian spiced tofu egg scramble recipe is a protein packed vegan breakfast! Scramble crumbled tofu with cauliflower, spinach and Indian spices, and serve with hash browns and toast. Don’t forget the hot sauce!
I would love to give a big hug to whoever invented the concept of breakfast for dinner. Without them, I would have starved this week! I try not to go on about how busy I am, but man, I have been busy! At least most of it has been fun stuff - evening yoga classes, private practice appointments, pumpkin carving parties, and shopping with friends. Still, I haven't had much time to spend in the kitchen, my usual way of decompressing at the end of the day, so most our dinners have been some combination of eggs, potatoes, leftover vegetables and avocado. Throw in some salsa, fresh herbs and cheese and you've got yourself a fancy schmancy (and mighty tasty) meal.
When I feel a little egged out, I love to make tofu egg scrambles. Amy’s frozen meals makes a tofu scramble that’s long been one of my breakfast staples. Served with ketchup mixed with a bit of sriracha, and topped with cheddar cheese, it is seriously yum! After trying the most amazing tofu egg scramble at a little vegan cafe in California, I realized it was something I could also make at home, and it’s become a weeknight staple ever since.
When I saw this Indian spiced tofu egg scramble in Food & Wine Magazine, it immediately caught my eye. With cumin, coriander and turmeric for smoky, spicy flavor and a dose of veggies from cauliflower and spinach, it makes for an easy balanced meal when paired with hash browns and toast (or naan!). I love how the cauliflower gets tender and silky in the skillet, almost blending in with the tofu eggs.
How to Make Tofu Egg Scramble
Because tofu has a similar texture to egg whites, they are a great vegan substitute for eggs when scrambled with garlic and onions for flavor and a bit of turmeric for color. To make this Indian spiced tofu egg scramble, start by sautéing the cauliflower florets until they are browned and a crisp tender consistency. Then add the crumbled tofu and cook, stirring occasionally, until the tofu and cauliflower are golden and mostly done. Add the ginger, garlic, and spices, and just cook it for a minute, which will keep the flavors fresh and prevent the garlic from getting overly browned and bitter. Stir in the spinach and scallions until wilted and it’s ready to serve!
Best Tofu for Scrambled Eggs
There's a few different kinds of tofu, silken, soft, regular, firm and extra-firm being the most common. The consistency is determined by how much liquid is in the tofu. Making tofu is pretty much like making cheese, except that it uses soy milk instead of dairy milk. Think of the difference between silken and extra-firm tofu as the difference between fresh buffalo mozzarella in water and string cheese!
When I make tofu egg scrambles, I like to use regular or firm tofu. While silken and soft probably has the consistency closest to how I like scrambled eggs (soft and creamy!), but it falls apart a bit too much in tofu egg scrambles. Extra-firm is a bit too much like hard scrambled eggs. I like to use regular or firm, is soft, but maintains it’s texture.
What to Serve with This Indian Spiced Tofu Egg Scramble
Usually I pair tofu egg scrambles with hash browns made from frozen shredded potatoes and buttered toast. I also love it drizzled with sriracha, or if you have an Indian hot sauce you like, I bet that would be amazing! This Indian spiced version would also be tasty with naan and this recipe for fried Indian potatoes.
This Indian spiced tofu egg scramble recipe, images and text have been updated to give you the best possible content.
Tofu and Cauliflower Scramble with Spinach
Serves 4
Lightly adapted from Food & Wine Magazine
Ingredients
1 tablespoons avocado, canola oil or other neutral flavored oil
1/2 head cauliflower, trimmed and cut into small florets
1 lb firm tofu, drained and crumbled
2 garlic cloves, minced
1 tablespoon minced fresh ginger
3/4 teaspoon ground cumin
1/2 teaspoon tumeric
1/4 teaspoon ground coriander
2 large handfuls baby spinach
2 scallions, thinly sliced
Toast, for serving
Hash browns, for serving
Sriracha, for serving
Instructions:
Heat oil in a large skillet on medium-high heat. Add cauliflower and a pinch of salt and cook, stirring occasionally, until starting to brown and crisp-tender.
Add tofu and and cook until both are browned and the cauliflower is tender, another 6 minutes, stirring occasionally.
Add garlic and ginger, cumin, tumeric, coriander, salt and black pepper, and cook about a minute.
Stir in spinach and scallions and cook until wilted, about 2-3 minutes. Season with salt and black pepper to taste.
Serve with toast, hash browns and sriracha.
If you like this Indian spiced tofu egg scramble, you might also like:
Spicy Tofu Burger
Indian Spiced Baked Eggs
Vegan Egg Salad Recipe
