Skillet Thai Curry Tofu Breakfast Scramble
A vibrant, plant-based scramble featuring tofu, red curry paste, and crisp vegetables, quickly sautéed in a skillet for a protein-packed, globally inspired camp breakfast.
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.
Notes
Curry paste gives big flavor with little weight, making this a great option for plant-based eaters at camp. Serve in bowls or eat with tortillas.