Creamy coconut curry tofu scramble with just a hint of maple – this is not your average tofu scramble.
This recipe is the result of me thinking about the things that I like best from a variety of restaurant scrambles. None of them hit it directly on the head, but by picking and choosing, I can make a homemade version that leaves them in the dust. If you’re worried that a curry tofu scramble will be too strong a taste for breakfast, don’t be. The curry adds a nice contrast to balance the sweetness of the coconut milk and maple.
Enjoy this delicious dish for breakfast, or for a fast and filling lunch or dinner.
Maple Coconut Curry Tofu Scramble
Filling and flavourful tofu scramble for breakfast, lunch or dinner.
- 1/2 cup coconut milk
- 2 tsp red curry paste
- 1/2 Tbsp maple syrup
- pinch crushed red pepper (optional - if you like things spicy)
- 1/2 cup diced onion
- 3/4 cup sliced mushrooms
- 6 ounces extra-firm tofu, cubed (about 1/2 a regular block of tofu)
- 1/2 cup halved grape tomatoes
- 1/2 cup chopped roasted red peppers
- 1/4 cup loosely packed fresh basil leaves
Stir the coconut milk, curry paste, maple syrup and crushed red pepper together and then set aside.
In a large skillet over medium-high heat, add a splash of water to prevent sticking and sauté the onion until it starts to soften, about 3 minutes.
Then add the sliced mushrooms and continue to cook until they start to release their liquid, about 3 to 5 minutes.
Add the tofu, then pour the sauce over top and stir. Cover, reduce heat to medium low and simmer to let the sauce reduce, about 5 minutes.
Stir in the tomatoes and roasted red peppers and continue to simmer until heated through, about 5 minutes.
Add the fresh basil leaves and stir for 1 minute. Serve immediately.
Maple Coconut Curry Tofu Scramble – Step by Step