By admin | November 9, 2011

By: Madeleine Ignon

This morning I had a friend over for brunch, and I decided to make something a little different than the usual breakfast fare. Tofu is a great substitute for eggs, whether you are vegan or not. This is a great, flavorful dish because the tofu absorbs the spices really well, and you can get a good dose of veggies in before 11AM!

November is National Vegan Month! For more vegan recipes, click here.

Curry Veggie Tofu Scramble Recipe

Ingredients:
1/2 block firm tofu, cubed
2 cups broccoli florets, chopped
1 cup frozen peas
1 large white onion, diced
4 cloves garlic, chopped
2 tbsp cumin
2 tbsp curry powder
1 tbsp balsamic vinegar
2 tbsp vegetable broth
salt and pepper to taste

 Method:

  1. Saute the garlic and onion in a large pan coated generously with olive oil over medium heat until the onions are translucent and starting to brown.
  2. Add the broccoli, peas, tofu, and spices and move all the ingredients around the pan continuously. Make sure the vegetables and tofu are well-coated in spices.
  3. Add the balsamic vinegar and vegetable broth and let simmer. Cover and lower heat and let cook until the broccoli and peas are tender, about 5-7 minutes. Serve immediately.

Photos: Madeleine Ignon

For more of Madeleine’s great recipes, follow me on Twitter (@MarcusCooks)

Directions

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