Curry-Scented Tofu and Egg Scramble Over Rice
Super Simple Breakfast: Savory Curry Tofu Egg Scramble Rice Bowl
March, the start of Daylight Saving Time, is my least favorite time of year. The clocks jump forward, the weather is unpredictable, leaving me feeling sluggish and unmotivated. Fortunately, the kids’ spring break coincides with this period, but when I lack the energy to cook elaborate meals, I rely on nutrient-rich and delicious ingredients like tofu and eggs. This recipe is a wonderfully simple rice bowl topped with a soft, gently curry-flavored tofu and egg scramble. It’s perfect for a quick breakfast or a light, satisfying meal.
Main Ingredients- 1 block (approx. 300g) firm tofu
- 8 large eggs
Seasoning & Optional Ingredients- 2 Tbsp curry powder
- 200ml milk
- 4 pinches salt (or 1/4 tsp)
- Pinch of black pepper (to taste)
- 1 Tbsp butter (optional, for richness)
- 1 serving shredded nori (seaweed, optional, for nutty flavor)
- 2 Tbsp curry powder
- 200ml milk
- 4 pinches salt (or 1/4 tsp)
- Pinch of black pepper (to taste)
- 1 Tbsp butter (optional, for richness)
- 1 serving shredded nori (seaweed, optional, for nutty flavor)
Cooking Instructions
Step 1
In a large bowl, crack 8 eggs. Add 200ml of milk and 2 Tbsp of curry powder. Whisk thoroughly with a whisk until the eggs are well combined and smooth, ensuring no lumps of curry powder remain.
Step 2
Gently pat the block of tofu dry with paper towels to remove excess moisture. Cut the tofu into approximately 1cm cubes. Avoid cutting them too small, as they might crumble easily during cooking.
Step 3
Heat a non-stick frying pan over medium heat. Add a very small amount of cooking oil. Pour in the whisked egg mixture. Once the bottom begins to set, reduce the heat to medium. Cooking on too high heat can cause the eggs to burn quickly.
Step 4
As the bottom of the egg mixture starts to solidify, use a spatula to gently break it apart, as if parting the Red Sea, and stir it to create soft, fluffy curds. It’s important to cook it into small, soft pieces, not large chunks.
Step 5
Don’t cook the eggs completely. When they are about 50-70% cooked – still looking moist and slightly unset – turn off the heat temporarily. Overcooked eggs can become dry and crumbly when mixed with tofu.
Step 6
Add the prepared tofu cubes evenly over the partially cooked scrambled eggs in the pan.
Step 7
Gently mix the tofu with the scrambled eggs. Let the residual heat cook the tofu slightly and finish cooking the eggs to a tender consistency. Be careful not to break the tofu. The goal is a soft, cohesive scramble.
Step 8
Once the tofu and egg mixture reaches your desired soft consistency, season with 4 pinches of salt and a pinch of black pepper to taste. The curry powder adds some flavor, but adjust with salt if needed.
Step 9
Turn off the heat and add 1 Tbsp of butter (if using). Stir until the butter melts, infusing the scramble with a rich aroma and mellowing the curry flavor into a harmonious blend. While delicious without butter, it adds an extra layer of flavor.
Step 10
Place about one bowl of cooked rice into a serving bowl.
Step 11
Generously spoon the freshly prepared curry tofu and egg scramble over the rice. Make it look appealing by covering the rice.
Step 12
Finally, sprinkle about one serving of shredded nori (seaweed) on top for a nutty flavor, if desired (optional). Adding some salad greens can brighten the dish visually, but mixing it with the nori creates a wonderfully savory and delicious experience. Your simple yet hearty meal is complete!
