Curried Tofu Scramble with Cilantro Mint Chutney
Ingredients
Curried tofu scramble
- 8 oz extra firm or firm tofu
- 2 TBSP full fat canned coconut milk
- 2 tsp curry powder
- 1/4 tsp turmeric
- 2 TBSP nutritional yeast
- salt and pepper
Cilantro mint chutney
- 2 limes, juiced
- 1 garlic clove
- 1/2 C cilantro
- 1/2 C mint
- 1 TBSP fresh ginger
- 1/4 C unsweetened coconut milk yogurt or yogurt of choice
- 1/4 avocado
- 1/2 tsp salt
- 1 TBSP maple syrup
- 1/2 jalapeño
- 1/2 tsp apple cider vinegar
To serve
- steamed spinach
- sliced tomatoes
Preparation
Warm a cast iron skillet over medium low heat and add a small amount of water or oil.
Crumble tofu into skillet and add remaining ingredients. Use a wooden spoon to mash slightly and scramble for 4-5 minutes until golden.
Meanwhile, add all ingredients for chutney to a blender and purée until smooth and creamy. Season to taste. Slice tomatoes and steam spinach.
Serve steamed spinach and tomatoes in a bowl with scramble and chutney.
Notes
This is a nutrient-rich, protein-packed brunch dish that is ready in 15-20 minutes, oil-free, gluten-free, and vegan.
