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!
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!
*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.