Scrambled Tofu Carrot Curry

Serves: 4
Total Calories: 154


2 tablespoons olive oil
3 cups grated carrots
1 tablespoon curry powder
16 ounces extra firm or firm tofu
1 teaspoon sea salt
1/2 cup chopped scallion


1. Heat the olive oil in a large skillet over medium heat. Add the carrots and cook, while stirring, for 2 minutes. Reduce the heat to low, cover, and cook another 2 to 3 minutes or until tender.
2. Add the curry powder to the carrots and mix well. Continue to cook while stirring for about 30 seconds.
3. Push the carrots to the sides of the skillet. Place the tofu in the center and mash with a fork or potato masher. Add the salt, mix well, and cook 1 or 2 minutes until heated through. Add the scallions, mix all the ingredients together, and serve hot.

Nutritional Facts:

Serves: 4
Total Calories: 154
Calories from Fat: 60

This Scrambled Tofu Carrot Curry recipe is from the Vicki's Vegan Kitchen Cookbook. Download this Cookbook today.

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