Curry-Spiced Vegan Tofu Scramble 

Hollan Hawaii

Curry-Spiced Vegan Tofu Scramble 

Serve with roasted potatoes and toast slathered in vegan butter and jam for the ultimate, comforting start to the day.  

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The warming spices in the curry powder give this protein-packed scramble from Hollan Hawaii’s Good Food Gratitude cookbook a bright pop of flavor. Our tip? Wrap it all up in a flour tortilla for a delicious breakfast burrito! 

What you need:

1 tablespoon olive oil
¼ onion, diced
½ red bell pepper, diced
½ cup diced zucchini
½ bunch kale, stemmed and chopped
24 ounces extra-firm tofu
1 teaspoon curry powder
2 tablespoons tamari
⅛ teaspoon salt
⅛ teaspoon black pepper

What you do:

  1. In a skillet over medium heat, warm oil and add onion, bell pepper, and zucchini, cook for five minutes stirring occasionally. 
  2. Into a small bowl, crumble tofu. Add tofu and kale to skillet and reduce heat to medium-low, cooking for 5 minutes. Once all liquid evaporates, add curry powder and tamari, and cook for 1 minute. Season with salt and pepper, and serve.
For more vegan recipes by Hollan Hawaii, see:

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