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June 18, 2020 Breakfast

Vegetable Masala Tofu Scramble

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Adding some yummy Indian spices to tofu scramble and packing it with nutrients makes it a delicious Vegetable Masala Tofu Scramble! I started eating tofu scramble after I moved to Houston when we went to brunch places. I loved the idea of having an egg-free option for breakfast or brunch when we went out to eat. I didn't see any of that growing up in West Texas. It also became a good weekend breakfast for me at home.

Rajan loves eggs and he enjoys making a dish called “Egg Bhurji” which is basically an Indian twist to scrambled eggs. Obviously, I wanted to create an egg free/vegan version of this! So here I am sharing with you this delicious Vegetable Masala Tofu Scramble!

To make the Vegetable Masala Tofu Scramble:

  • Press the tofu to drain the excess water. I have done this without draining the water and it still turns out great but I think the flavors soak in a lot better if you press the excess water out. Crumble it all up after you’ve pressed it and set it aside.
  • Heat some oil and add the chopped veggies. I used zucchini, spinach, bell peppers, onions, scallions, and tomatoes. This is my favorite vegetable chopper ever to get perfectly diced veggies. If you're looking to roughly chop any vegetables, I love to use this Breville one (affiliate links).
  • Add the flavors! Garlic, ginger, pav bhaji masala (you can also use garam masala here), turmeric, cumin, and red chili powder (optional if you want it to be spicy!).
  • Mix in the crumbled tofu.
  • Drizzle with some lime and cilantro and enjoy all the flavors alone or with some toast 🙂
Masala Tofu scramble ingredients

This dish is:

  • Quick and easy.
  • Vegan.
  • Packed with vegetables which means so many nutrients.
  • Spiced up with Indian flavors.

There's so many different ways to make tofu scramble but this is a fun way to add some different flavors. I hope you enjoy it as much as we did!

If you loved what you saw here, I’d love to connect with you on Facebook, Instagram, and Pinterest! Subscribe for my weekly emails on the right so you never miss a new recipe!

masala tofu scramble in a bowl

Here are some other brunch ideas you may like:

  • 3-Ingredient Chia Seed Berry Jam
  • Homemade Coconut Almond Granola
  • Blueberry Chia Pudding
  • Vegetable Samosa Puffs
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Vegetable Masala Tofu Scramble

This Indian take on your basic tofu scramble! Packed with vegetables and spices for the perfect breakfast or brunch item! Vegan.
Prep Time10 mins
Cook Time10 mins
Servings: 4 people
Author: Shweta

Ingredients

  • 1 block extra firm tofu
  • 1 tablespoon extra virgin olive oil
  • 1 medium onion, diced
  • 1 inch ginger, minced
  • 2 cloves garlic, minced
  • ½ cup scallions, chopped
  • 1 medium bell pepper, diced
  • 1 small zucchini, diced
  • ½ cup cherry tomatoes, quartered
  • 1 cup packed spinach, chopped
  • 1 teaspoon turmeric
  • ½ teaspoon cumin powder
  • 1 tablespoon pav bhaji masala or garam masala
  • 2 teaspoons black salt (also known as sanchal or kala namak)
  • ½ teaspoon red chili powder; optional
  • ½ teaspoon salt
  • ½ juice of lime
  • cilantro to garnish

Instructions

  • Press the tofu by patting it dry and wrapping it with an absorbent towel. Place under something heavy such as a heavy cutting board or a cast-iron skillet for about 10-15 minutes.
  • Heat the oil in a skillet on medium heat.
  • Add the onions and cook for 2-3 minutes until they start turning translucent. Add the garlic and ginger and cook for 1-2 minutes until fragrant.
  • Add the scallions, bell peppers, zucchini, cherry tomatoes, and spinach and cook for about 5 minutes until the vegetable start to soften. Add the turmeric, cumin, pav bhaji masala (or garam masala), black salt, and salt.
  • Crumble the tofu and add into the vegetable mixture. Combine well and let it cook for about 5 minutes so the flavors soak into the tofu.
  • Add the lime juice and garnish with cilantro. Enjoy warm with some toast, a tortilla, or eat it alone!

Notes

  • Garam masala tasted great with this tofu scramble as well. I have also used a chana masala and it worked wonderfully!
  • If you don't have black salt, just include a little more of the regular salt and adjust to your taste preference. 
Keywords: Vegan

Categories: Breakfast

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Hey! I'm Shweta: a stay at home mom and now full time blogger. I live in Texas with my two favorite humans: my husband, Rajan, and 3 year old boy, Arjun. I'm so excited to share all of my recipes with you! Learn more...

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