Green Curry Tofu Scramble
A vegetarian take on breakfast scramble with crumbled tofu, vibrant green curry paste, and fresh vegetables.
Ingredients
- 1 block Firm Tofu
- 1 tablespoon Green Curry Paste
- 1/4 cup Coconut Milk
- 1/2 cup Bell Pepper
- 1 cup Spinach
- 1/4 cup Onion
- 1 teaspoon Soy Sauce
- 1 tablespoon Vegetable Oil
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1Prepare your ingredients: Press the 1 block Firm Tofu to remove excess water, then crumble it into small pieces. Cut the 1/2 cup Bell Pepper into small dice. Cut the 1/4 cup Onion into small dice.
- 2Heat the 1 tablespoon Vegetable Oil in a 25.4 cm skillet over medium heat, which is 163°C.
- 3Add the diced 1/4 cup Onion and the diced 1/2 cup Bell Pepper to the hot skillet. Cook, stirring often, for 2 to 3 minutes until the vegetables begin to soften.
- 4Add the 1 tablespoon Green Curry Paste to the skillet. Cook, stirring constantly, for 1 minute until fragrant.
- 5Add the crumbled 1 block Firm Tofu to the skillet. Cook, stirring occasionally, for 5 to 7 minutes, until the tofu is heated through and lightly browned in spots.
- 6Pour in the 1/4 cup Coconut Milk and add the 1 teaspoon Soy Sauce. Add the 1 cup Spinach. Stir everything together and cook for 1 to 2 minutes, until the spinach has wilted.
- 7Serve the Green Curry Tofu Scramble hot.
Allergy Disclaimer — Safe Plated Pte. Ltd.
This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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