Red curry paste hits a hot skillet and blooms in seconds—peppery, fragrant, and a little sweet—then clings to crumbled tofu as it browns at the edges. Skillet Thai Curry Tofu Breakfast Scramble tastes bold enough to pull you out of your sleeping bag, with that satisfying mix of tender curds and crisp bites of veg.
It’s made for camp cooking on cast iron or any sturdy pan over a camp stove. Toss in bell pepper, onion, and whatever crunchy vegetables made it through the drive; they stay bright while everything cooks in one pan. A splash of coconut milk (or a bit of water) turns the curry into a silky coating, and lime or fresh herbs at the end keeps it lively.
For easy packing, bring the tofu sealed, portion the curry paste in a small screw-top container, and you’ll be cooking fast without turning the picnic table into a prep station. Spoon it into tortillas, serve it over leftover rice, or eat it straight from the skillet while the morning air is still sharp.
Skillet Thai Curry Tofu Breakfast Scramble
Equipment
- Cast iron skillet
- Spatula
- Knife
Ingredients
- 8 oz firm tofu drained and crumbled
- 1/2 red bell pepper diced
- 1/2 cup snap peas sliced
- 2 tbsp green onion sliced
- 2 tbsp coconut milk
- 1 tbsp red curry paste
- 1 tbsp vegetable oil
- 1/4 tsp salt
Instructions
- Heat oil in cast iron skillet over campfire coals.
- Sauté bell pepper and snap peas 2 minutes.
- Add crumbled tofu and cook, stirring, until lightly golden, 4-5 minutes.
- Stir in curry paste, coconut milk, and salt. Cook 2-3 minutes, stirring, until mixture is fragrant and bright.
- Top with green onion and serve immediately.