Serves 2
79 min
Curried Tofu Scramble
Recipe GLPR14da4b597b8118
A vibrant, plant-based scramble featuring crumbled firm tofu cooked with warm Sri Lankan curry spices, sautéed onions, and fresh spinach, finished with a bright squeeze of lemon juice. This hearty dish is protein-rich, flavorful, and naturally vegan.
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Ingredients
1 medium onion, peeled and chopped
4 teaspoons Sri Lankan curry powder
350 grams firm tofu, drained and crumbled
1 bag washed baby spinach leaves (about 5 ounces)
1 tablespoon fresh lemon juice
Directions
Drain the firm tofu and wrap it in a clean kitchen towel or paper towels. Press gently to remove excess moisture, then crumble it into bite-sized pieces with your hands.
Heat a large skillet or non-stick pan over medium-high heat. Once warm, add the chopped onion and cook for 4 to 5 minutes, stirring occasionally, until softened and lightly golden.
Sprinkle the Sri Lankan curry powder over the onions and stir well to combine. Cook for 30 seconds to 1 minute, allowing the spices to bloom and release their aromatic oils.
Add the crumbled tofu to the pan and stir gently to distribute the curry powder evenly. Cook for 5 to 7 minutes, stirring occasionally, until the tofu is warmed through and lightly golden.
Add the washed baby spinach leaves to the pan and stir continuously for 2 to 3 minutes until the spinach wilts completely and is fully incorporated into the scramble.
Finish the dish with a generous squeeze of fresh lemon juice, stir gently, and taste. Adjust seasoning as desired. Divide between two plates and serve immediately.
