Wake up to a tofu-tally delicious breakfast scramble!

Curried tofu scramble {Vegan & Gluten-Free} is my guilt-free breakfast on the weekends. It’s a fantastic plant-based replacement for scrambled eggs (my relationship with eggs boiled, scrambled, or otherwise is tainted), protein-packed, and satisfying. 

Plus the filling can be used as burrito/taco filling, or on toast or bagels for a sandwich. 

*I prefer using firm tofu.

Ingredients

• 1 – 14oz. package Organic firm tofu
• 1 teaspoon cooking oil
• 1 medium onion, diced
• 2 garlic cloves, minced
• 1 cup tri-coloured bells pepper, diced
• 1/2 teaspoon curry powder or more depending on your preference
• 1 teaspoon ground toasted cumin
• 1/2 teaspoon Turmeric powder
• 1/2 teaspoon red pepper flakes
• Salt & pepper to taste
• Whole grain/ Sourdough or Gluten- Free bread toasted green onion and cilantro and save some for for garnish

You want to start by squeezing as much liquid out of the tofu as possible. 
Remove the tofu from its package, rinse under running water then wrap the block in a couple of paper towels. Place in a drive or plate and place a pan or a couple of plates heavy over the wrapped tofu, while you prep the veggies.

1. Add oil to a non stick skillet or wok pan and fry the onions and jalapeño peppers, bell peppers and spring onion whites, until slightly softened.  
   
     
2. Add minced garlic and stir for 30 seconds.
   
   
3. Add ground cumin, turmeric, red pepper flakes, salt, black pepper and curry powder, and stir.
   
               
4. Crumble the tofu into the skillet, cook for about 8 minutes, stirring occasionally, until the tofu is drying out a bit and turning golden-brown,  break the pieces into smaller crumbles to resemble scrambled eggs.     
   
   
   
5. Add chopped cilantro and green onions and stir.  
   

Serve with sourdough toast and garnish with reserved green onions and cilantro.