Tofu Curry Scramble

adapted from Super Natural Cooking by Heidi Swanson

This is a great recipe to use to use up the abundance of dark, leafy greens from your garden.

Tofu Curry Scramble

Prep Time

25 minutes

Cook Time

15 minutes


3 Servings


1 package tofu (extra-firm)
1 tablespoon coconut oil
2 cloves garlic (minced)
1⁄2 onion, yellow (chopped)
1⁄8 teaspoon coriander, ground
1⁄8 teaspoon cumin, ground
1⁄4 teaspoon turmeric, ground
1⁄16 teaspoon cayenne pepper (or more if you like it spicy)
1⁄2 teaspoon curry powder (or more for a stronger curry flavor)
3 cups Swiss chard (or other dark, leafy green)
1⁄4 teaspoon salt


Drain tofu, wrap in a towel, and place a weight (such as an empty cast iron) on top to press out as much liquid as possible. Let it sit under the weight for about 10 minutes or so.  Heat coconut oil over medium heat in a wok or heavy saucepan and add onion and garlic. Saute until onion softens, then stir in all the spices. Crumble all the tofu into the wok, then cover for about 5 minutes, checking it once to stir and scrap any browning bits off the bottom. Add the chard and fold into the tofu mixture until chard gets a bit wilty.  Add the salt and keep folding the mixture until well incorporated.