This is honestly, one of the simplest recipes ever, but it packs some punch in the flavour department. You can also customize it pretty easily, that is take out, or add in, ingredients depending on what you fancy or how hungry you are! I like the curry flavour for breakfast, but not everyone does. So feel free to remove if preferred.
Prep ahead (as per the instructions), not whilst you’re cooking the tofu, otherwise it will burn. Serve and eat immediately, it’s best nice and hot on some toast or, if you’re keto, on it’s own (which is how I like it!)
Time to make
- Prep: 5-10 minutes
- Cook: 5 minutes
- Total: 15 minutes
- Protein – one person’s serving is approx. 225g
- Keto diet – half an avo is approx. 15g, + the full fat coconut cream = keto as.
- Keto training meal – as a result of the high protein, high fat, this is a great training meal. I use it before long hikes or trail runs. Kick start the fat burning like a champion and no carb crashes to be seen.
- Satiating the craving for scrambled eggs (if you still have those!)
- Those short of time but who want something more nutritious than a piece of toast/bowl of cereal
- 2 shallots
- Crushed garlic (as much as you want – I used 2 cloves)
- 1 450g packet of firm organic tofu (I use Macro Organic Tofu ‘perfectly firm’)
- 1.5 tablespoons of curry powder
- ½ cup coconut cream (full fat)
- 1 tablespoon coconut oil
- 1 medium – large avocado (halved, scooped out and sliced or chunked)
- 2 – 4 thinly sliced spring onions, depending on how you much you want
- Dried chilli seeds
- Cracked black pepper
- Food processor (although not strictly required, does make it a lot quicker)
- Chuck the tofu in the food processor and blend until it is a scrambled egg consistency (small chunks) OR squish the tofu with a fork until it gets to the same kind of texture. It’s easier to cut up first and work from the outside of the chunks inwards.
- Crush the garlic, chop the spring onion into thin slices (on an angle if you want to be fancy) and chop the shallots up small. Half the avo and scoop out the insides.
- Heat the coconut oil in a non-stick pan and then add the garlic and shallots. Cook for a few minutes until soft.
- Add the scrambled tofu, curry powder, salt and pepper, keep moving until the curry powder becomes fragrant.
- Add the coconut cream and stir in. It should now a kind of bouncy, wet scrambled egg type situation. Keep cooking for at least a few minutes until it’s all nice and hot but don’t let it dry up.
- Split between two bowls and serve with a sprinkle of chilli seeds and the spring onion on top and a side of half an avo (each). It’s nice to sprinkle some salt and pepper on the avo and feel free to salt the scrambled tofu more if required!