Indian-Spiced Tofu Scramble with Collards

Indian-Spiced Tofu Scramble with Collards

I don’t really like to admit this, but I’m not a breakfast person. I’ve always had trouble eating breakfast, even though I know that it sets me up for a better day when it comes to my energy levels. And since I went vegan, the problem has only gotten worse. I’m not a huge fan of sweet breakfasts – they tend to make me feel nauseous in the morning. That alone really limits me since a lot of savory breakfast foods involve meat, eggs or dairy.

So lately I’ve been on the hunt for breakfast ideas that satisfy me and are appealing enough to make me drool, even in the mornings when I’m bleary-eyed and stumbling around the house like a zombie. And with my 50 days of veggie recipes challenge (I made it to day 4!!) I figured there’s no better time.

Tofu scrambles are often a staple for vegans, but I wanted to jazz it up and feature a winter veggie. Collards were the perfect solution. If you want to get really crazy you can even wrap the scramble up in a raw collard leaf like a breakfast burrito!

Tofu Scramble with Collards

 

Indian-Spiced Tofu Scramble

with Collards

  • 1 Tbs olive oil
  • 1 garlic clove, minced
  • 1/2 an onion, finely chopped
  • 3/4 tsp ground turmeric
  • 3/4 tsp paprika
  • 1/2 tsp garam masala powder
  • 1 serrano chili, minced and seeds removed
  • 1/4 cup shredded carrot
  • 3 large collard leaves, stems removed and roughly chopped
  • 2 Tbs cilantro leaves, finely chopped
  • 8 oz firm tofu, crumbled

Tofu Scramble Veggies

Sauté the onion and carrot in the olive oil over medium-high heat, until the vegetables soften and the onions begin to become translucent. Add the garlic and serrano chili and cook one more minute. Stir in collard greens and 2 Tbs water and cook 2 more minutes until greens are bright green and tender.

Add turmeric, paprika, garam masala, cilantro leaves and crumbled tofu. Cook and stir 2 minutes until heated through. Season to taste with sea salt and fresh ground pepper. Garnish with additional cilantro.

Indian-Spiced Tofu Scramble with Collards

I think this is going to become one of my new favorite quick breakfasts. It was so simple and came together fast, which is perfect for my mornings when I’m running around trying to figure out everything I need to get done. Plus collards are insanely good for you – they’ve been called one of the world’s healthiest foods. They are an excellent source of folates, vitamin A and vitamin K, as well as rich in vitamin C. I could go on an on about the vitamin and mineral content of these yummy veggies but I better stop now and show you more pictures.

Indian Spiced Vegan Tofu Scramble with Collards

Vegan Tofu Scramble with Collards

Stay tuned for tomorrow’s veggie recipe, and don’t forget to subscribe if you want to follow the whole 50 day challenge!

In case you missed the first three days, here are the recipes:

Day 1: Guacamole-Stuffed Mini Sweet Peppers

Day 2: Garlic Herb Rutabaga Fries

Day 3: Roasted Brussels Sprouts with Apples and Walnuts

Printable version:

Indian-Spiced Tofu Scramble with Collards
 
A vegan recipe for Tofu Scramble with Collard greens that has Indian spices and a kick of heat.
Author:
Recipe type: Breakfast
Serves: 2
Ingredients
  • 1 Tbs olive oil
  • 1 garlic clove, minced
  • ½ an onion, finely chopped
  • ¾ tsp ground turmeric
  • ¾ tsp paprika
  • ½ tsp garam masala powder
  • 1 serrano chili, minced and seeds removed
  • ¼ cup shredded carrot
  • 3 large collard leaves, stems removed and roughly chopped
  • 2 Tbs cilantro leaves, finely chopped
  • 8 oz firm tofu, crumbled
Instructions
  1. Sauté the onion and carrot in the olive oil over medium-high heat, until the vegetables soften and the onions begin to become translucent. Add the garlic and serrano chili and cook one more minute. Stir in collard greens and 2 Tbs water and cook 2 more minutes until greens are bright green and tender.
  2. Add turmeric, paprika, garam masala, cilantro leaves and crumbled tofu. Cook and stir 2 minutes until heated through. Season to taste with sea salt and fresh ground pepper. Garnish with additional cilantro.

 

 

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