This vegan curried tofu scramble is a nice option to replace classic scrambled egg breakfast. It is completely egg free, dairy free, gluten free and of course cruelty free. It is filling, full with protein and ready in 15 minutes.
I used Mild Madras Curry powder to spice up the tofu scramble. Turmeric gives the lovely yellow colour. Kala namak or black salt is a must if you aim for the egg flavour. I mixed in some creme fraiche because I prefer my scramble a bit moist but you can skip this if you like it more dry.
I used peppers and loads of fresh coriander but you can use whatever you have in the fridge. It’s great with mushrooms, zucchini, tomatoes, peas or spinach.
I served the tofu scramble on homemade bagels but it’s great on toast, baguette, with baked potatoes or simply in a tortilla wrap.