Vegan Breakfast Scramble Bowl: Curry Tofu, Onions, Peppers, and Cherry Tomatoes, Side of Salad and Vegan Bread and Butter

tofuscramble

Some of you (if you went to Susquehanna University or a neighboring university) may remember the Cherry Alley Cafe in Lewisburg, PA. Sadly, it is now closed (I still have my fingers crossed someone will buy it and reopen it SOON). One of my FAVORITE brunches to get there was the tofu scramble – it was always super filling, full of flavor and spices, and a healthy kickstart to the day! This is my version – tofu with curry powder and garlic seasoning, mixed with sweet peppers, sweet onion, and cherry tomatoes, over mixed greens and paired with vegan bread and vegan butter. So good and so simple if you are up for trying something new!

Makes 4 Breakfast Servings (*when paired with bread and salad)

Recipe by © Alysha Melnyk 2018

Kitchen Tools:

Stovetop

Sauté Pan

Spatula

Ingredients:

*Disclaimer – I am including certain brand names of things I use (just because they are personal favorites of mine), but feel free to use whatever brand you like, is the cheapest, is on sale, what you have on hand, etc.*

1 Pack Extra Firm Tofu

8 Small Sweet Peppers (or any pepper/amount of choice), Chopped

1/4 of a Small Sweet Onion (or amount of choice), Chopped

Few Dashes of Garlic Granules

Dash Salt

Dash Pepper

1 Teaspoon Curry Powder (I use Frontier Co-Op Organic Curry Powder)

Olive Oil

1/2 Cup Cherry Tomatoes, Sliced in Half

*Optional for Serving: Mixed Greens, Vegan Bread (Whole Foods has a lot of great options), Vegan Butter (I always use Earth Balance)

Featured Artists/Products:

Bowl by Jeremy Ogusky, Creator of Ogusky Ceramics (based in Jamaica Plan, MA)

Instructions:

  1. Drain tofu and place tofu square on paper towels to help drain a bit more water. Don’t worry about pressing the tofu because the extra moisture helps everything cook nicely. Set aside.
  2. Add olive oil to sauté pan and toss in pepper and onion slices. Sauté on medium heat until everything softens (normally a few minutes).
  3. Next, take tofu square and crumble into pan using your hands (once in the pan, too, you can use the spatula to break apart areas further). Add in a few dashes of garlic granules, salt, pepper and 1 teaspoon curry powder. Mix everything using the spatula (flipping and tossing components) until spices appear mixed through and everything is a uniform yellow color from the spices.
  4. Cook mixture another few minutes, then toss in cherry tomato halves and cook another few minutes after that.
  5. Everything should be well heated and ready to eat at this point (feel free to cook longer if you desire).
  6. Toast bread of choice and top with butter, place some mixed greens on a plate and spoon tofu scramble on top.
  7. Enjoy warm! 🙂

***Keep leftovers for up to 4 days in the refrigerator and reheat before eating.

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