breakfast · cooking

Curry Veggie Scramble

Curry Veggie Scramble

  • 1-2 Tbsp extra virgin olive oil
  • 1 large yellow onion, peeled and diced
  • 2 small carrots, peeled and finely grated
  • 2 small to medium zucchini, ends trimmed and grated
  • 16 ounce extra firm tofu, drained
  • nutritional yeast
  • 1 tsp mild curry powder
  • turmeric powder
  • 1 Tbsp lower sodium soy sauce

Heat a large skillet over medium-high, add 1 Tbsp oil and the vegetables. Stir-fry until the vegetables are turning golden and done, add the last Tablespoon of oil if needed. Break up the tofu and add in, stirring often until it is dried out a bit and hot. Stir in the spices and the soy sauce, continue cooking until it turns yellow and is piping hot.
Plate up and serve with toast (preferably Dave’s Killer Bread!)
Serves 3.


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