This post may contain affiliate links. Please see my disclosure policy.

This Curry Tofu Scramble is made with spinach and red bell peppers. It’s a delicious combination of protein, veggies, and spices that is super easy to make, ready in 30 minutes, and full of healthy ingredients. Tofu scramble is also great for meal prep and can be used in so many different ways! 

curry tofu scramble with red bell peppers and spinach on a plate

While I love a classic scrambled egg, sometimes I love switching things up and making a tofu scramble! It’s something I introduced to my boyfriend lately, and he’s been regularly making them for himself ever since.

Tofu scrambles are so easy to make, can take on so many flavours, and can be enjoyed in so many different ways and meals. Plus, it can even be made in advance and used as a meal prep component throughout the week.

You can definitely experiment with any spice combination here, but one of my favourite ways to flavour tofu scrambles are with curry spices!

This curry tofu scramble is made with curry powder and cumin, as well as veggies like spinach and bell peppers. It’s packed with plant-based protein, healthy fats, and lots of veggies.

As a dietitian, I always strive to share nutritionally-balanced meals like this one!

curry tofu scramble with red bell peppers and spinach on a plate

What Kind Of Tofu Is Best For Scrambles?

I recommend using firm or extra firm tofu to make tofu scrambles.

Soft or silken tofu won’t work in this recipe, as it simply won’t provide the correct shape or texture.

What To Serve Tofu Scramble With

There are countless ways to enjoy tofu scrambles!

You can use them in sandwiches or wraps, tacos or quesadillas, or simply served over an avocado toast like I’ve done here.

Or, treat them as you would scrambled eggs and make a breakfast plate paired with hash browns or roasted potatoes.

Tofu scrambles can really be enjoyed for any meal of the day – not just breakfast!

crumbled tofu in a bowl

How To Make A Tofu Scramble

You want to start by squeezing as much liquid out of the tofu as possible.

Remove the tofu from it’s packaging, then wrap the block of tofu in paper towel. Place something heavy over the wrapped tofu, like a couple cookbooks or textbooks. Let it drain while you prepare the other ingredients, giving it a good squeeze in the towel before crumbling it.

To “crumble” the tofu, place the block of tofu in a large bowl. You can either break it apart with your hands or use a fork to mash and break it up. Either method works, but using a fork is less messy!

Next, heat a large pan over medium-high and add cooking oil. Sauté the sliced bell peppers and onions (if using) for about 7-10 minutes.

Then, add the crumbled tofu, curry powder, cumin, garlic powder, salt, and pepper to the pan as well. Cook ingredients for about 3 minutes, stirring continuously to ensure that the spices spread throughout the tofu.

Finally, stir in the baby spinach and cook until it wilts. Taste tofu and adjust seasonings as desired. And that’s it! Your tofu scramble is now ready to serve.

Storage + Reheating Notes

Leftovers can be stored in an airtight container in the fridge for 3-4 days.

You can reheat this curry tofu scramble on the stovetop (simply heat up a frying pan, add a little oil, and cook until hot). Or, you could reheat it in the microwave if you’re in a pinch.

curry tofu scramble with red bell peppers and spinach in a pan

Tofu Nutrition Facts

Tofu is a form of condensed soy milk that is pressed into solid blocks.

It’s a great source of plant-based protein, with a 3.5 ounce or 100 gram serving of tofu providing 8 grams of complete protein.

For reference, a block of tofu is typically around 350 grams and will provide a total of about 28 grams of protein.

In addition to protein, tofu is a great source of essential micronutrients, like:

  • manganese
  • calcium
  • selenium
  • phosphorus
  • copper
  • magnesium
  • iron
  • zinc

While there is controversy around soy, the majority of studies suggest that soy is actually linked to improved cholesterol levels, heart health, fertility, and reduced cancer risk.

These health benefits are likely due to the presence of beneficial plant compounds called isoflavones. Most concerns about soy are not supported by currently clinical and epidemiological research.

curry tofu scramble with red bell peppers and spinach on a plate

More Easy Tofu Recipes

Did you give this Easy Curry Tofu Scramble Recipe a try? Let me know by leaving a comment and recipe rating below!

If you do make this recipe, don’t forget to tag me on Instagram or Pinterest – seeing your creations always makes my day. You can also subscribe to my email list to never miss a new recipe or nutrition education post!

Get the Recipe: Easy Curry Tofu Scramble

This Curry Tofu Scramble is made with spinach and red bell peppers. It's a delicious combination of protein, veggies, and spices that is super easy to make, ready in 30 minutes, and full of healthy ingredients. Tofu scramble is also great for meal prep and can be used in so many different ways! 
curry tofu scramble with red bell peppers and spinach on a plate
Print Pin
5 from 1 vote
Leave a Review

Ingredients

  • 1 block extra firm tofu (roughly 350 grams)
  • 2 medium red bell peppers, thinly sliced
  • 2 Tbsp cooking oil (e.g. avocado, coconut, olive)
  • 2 tsp curry powder
  • 1 tsp garlic powder
  • 1/2 tsp cumin
  • Salt + pepper, to taste
  • 2 large handfuls baby spinach
  • Optional: sliced onions

Instructions

  • Start by squeezing as much liquid out of the tofu as possible. Remove the tofu from it's packaging, then wrap the block of tofu in paper towel. Place something heavy over the wrapped tofu, like a couple cookbooks or textbooks. Let it drain while you prepare the other ingredients, giving it a good squeeze with your hands before crumbling it.
  • To "crumble" the tofu, place the block of tofu in a large bowl. You can either break it apart with your hands or use a fork to mash and break it up. Set aside.
  • Next, heat a large pan over medium-high and add cooking oil. Sauté the sliced bell peppers and onions (if using) for about 7-10 minutes.
  • Once the peppers have cooked, add the crumbled tofu, curry powder, garlic powder, cumin, salt, and pepper to the pan as well. Cook ingredients for about 3 minutes, stirring continuously to ensure that the spices spread through the tofu.
  • Finally, stir in the baby spinach and cook until it wilts. Taste tofu and adjust seasonings as desired. Serve hot!

Notes

*Tofu scrambles can be served on top of avocado toast, with a side of roasted potatoes or hash browns, or in a sandwich/wrap/taco. There are endless uses!
*Leftovers can be stored in an airtight container in the fridge for 3-4 days. You can reheat this curry tofu scramble on the stovetop (simply heat up a frying pan, add a little oil, and cook until hot). Or, you could reheat it in the microwave if you’re in a pinch.

Did you make this recipe?

Let me know by leaving a recipe rating below, or by tagging @walderwellness on Instagram. I love seeing your beautiful creations!

Pin it for later:

This post may contain affiliate links. Please see my disclosure policy.