Masala Tofu Scramble – The Ultimate Vegan Brunch

tir I love experimenting with different ingredients in my cooking. When the lovely folks at Indian spice brand Spicica sent me their garam masala spice to try out, I was excited by the possibilities. After much debate about what to cook, I decided on something I’d not had in a long while – tofu scramble.

I’ve made a couple of different versions of tofu scramble in the past, but masala tofu seemed like it could be a delicious variation.

Garam Masala means “warming spice mix”, and the exact ingredients of the powder can vary slightly, depending on the region it comes from. Spicica’s spices are handcrafted and use natural ingredients from farms in India. Their garam masala is made with the typical coriander, cumin, cloves, black pepper etc but also has some interesting additions like star anise, cassia leaves and triphala. The spice has a slightly sweet, warm aroma that smells heavenly as it cooks.

Along with the garam masala, I added some fresh veg to my scramble to bulk it up. I served it on fresh sourdough bread and topped it with coriander. The scramble was seriously delicious and filling without feeling too heavy. My kind of brunch!

You can make the tofu mix up to a day in advance and keep it covered in the fridge. This will not only let the flavours infuse for longer but will also give you more time to enjoy your brunch in the morning!

Masala Tofu Scramble

Serves 2

Ingredients

280 g extra firm tofu, drained and pressed
1/2 lemon, juiced
3 cloves garlic, peeled and finely chopped
1/2 red chilli, finely chopped
1/2 red pepper, diced
1 tbsp nutritional yeast
1 1/2 tsp garam masala
1/2 tsp ground cumin
1/2 tsp ground turmeric
1/4 tsp sea salt
2-3 pinches of freshly ground pepper
2 tbsp sunflower oil
1/2 red onion, diced
50 g baby spinach, roughly chopped

Fresh, crusty bread to serve
Coriander to garnish

Method

Crumble tofu into chunks in medium mixing bowl. Add lemon juice, garlic, chillies, pepper, nutritional yeast, spices, salt and pepper. Mix gently, ensuring tofu doesn’t break up too much.

Heat oil on medium-high heat, in large pan. Add onions and fry until lightly browned. Add tofu mix and cook for 4 minutes, stirring frequently. Stir in spinach and cook for further 2-3 minutes, until leaves wilt and tofu is cooked through.

Serve scramble on crusty bread and garnish with coriander.

What’s your favourite way to cook tofu?

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Disclaimer: I was gifted a sample of Spicica Garam Masala but opinions (and recipe!) are my own.