Coconut Curry Tofu Scramble
Ingredients
- 8 oz firm or extra firm tofu
- 2 TBSP unsweetened coconut yogurt or coconut cream
- 2 tsp soy sauce or coconut aminos
- 1 TBSP nutritional yeast
- 1 tsp curry powder
- 1/2 tsp turmeric
- 1/2 tsp paprika
- 1/2 tsp salt and pepper
- 1/2 tsp crushed chili flakes, if desired
Curried sautéed veggies
- 1/2 red onion, diced
- 1 small sweet potato, cubed
- 1 red pepper, diced
- 1/2 tsp salt and pepper
- 1 tsp curry powder
Garnishes
- 1/2 bunch lacinato kale
- 1 TBSP lemon juice
- 1/2 tsp extra virgin olive oil
- 1/2 avocado
- 1/4 cup coconut yogurt
- 1 TBSP coconut yogurt
- 1 TBSP pickled onions
- 1 TBSP fresh cilantro
Preparation
Heat a large heavy-bottomed skillet over medium heat. Add a small amount of water or oil, along with the onion and sweet potato. Sauté over medium-high heat for 5-7 minutes. Season with curry powder, salt, and pepper. Add the red pepper and sauté for another 2-3 minutes.
Move the cooked vegetables to the side of the pan or remove them and set aside on a plate. Cover to keep warm.
Add the tofu to the skillet and reduce heat to medium. Mash it with the back of a wooden spoon. Add the yogurt and seasonings. Scramble until heated through and golden.
Prepare the kale by finely chopping it, drizzling with lemon juice and olive oil, and massaging for 15 seconds until tender.
Serve the tofu scramble hot alongside the sautéed vegetables and the massaged kale. Top with sliced avocado, coconut yogurt, pickled onions, and fresh cilantro.
Tips
Add a drizzle of hot sauce if desired.
