On a trip to the misty hills of Dalat, Vietnam back in 2018, I stumbled across a plant-based café that made a lasting impression—not just with its coffee and mountain views, but with a particular breakfast dish I’ve been making ever since: a savory, golden Curry Tofu Scramble.
The original recipe came from a now-closed café and homestay that once served up some of the best vegan food in town. They also had a crew of rescue cats and a vibe that made you want to linger over your morning coffee just a little longer. But while the café has since shut its doors, this flavorful scramble lives on in my kitchen—and hopefully yours.
Whether you’re vegan, vegetarian, or just tofu-curious, this hearty dish is packed with spice, texture, and satisfaction.
Curry Tofu Scramble (Serves 2–3)
Preparation time: 10 mins | Cooking time: 10 mins
Spice Mix
½ tsp black pepper
½ tsp salt
½ tsp ground cumin
½ tsp paprika
½ tsp curry powder
½ tsp ground coriander
1 ½ tsp turmeric
50 ml water
Tofu Scramble Base
1 tbsp cooking oil
1 clove garlic, minced
2 spring onions, diced
100g eggplant, diced
100g mushrooms, diced (*see note)
1 large tomato, diced
1 large piece tofu (*see note)
Method
In a small bowl, combine all spices with the water. Mix well and set aside.
Heat oil in a frying pan over medium-low heat. Add spring onions, garlic, and eggplant. Sauté for about 30 seconds.
Add tomatoes and mushrooms. Continue to cook for another 30 seconds.
Break tofu into 6–8 chunks by hand and add to the pan. It’ll naturally crumble as it cooks. Use a spatula to break down any overly large pieces.
Pour the spice mixture over everything. Stir well, then increase heat to medium-high.
Cook, stirring occasionally, until most of the liquid has reduced and the tofu is well coated with the spices.
Cooking & Preparation Notes
Mushrooms: Oyster mushrooms are widely used in Vietnam and work great here, but any variety will do.
Tofu: Vietnamese markets sell large blocks of tofu (about 350g), which matches standard tofu sizes in many Western stores.
Make It Yours
Once I started making this at home, it quickly became a staple. I love adding broccoli for a bit of crunch and color, but you can experiment with whatever vegetables are in season or sitting in your fridge.
Just be mindful of complementary flavors—this spice mix is bold, so balance it with vegetables that can handle a little heat.
This scramble is perfect on its own or served with toast, rice, or a side of sautéed potatoes for a hearty meal. Breakfast, lunch, or dinner—it doesn’t really matter when. What matters is that it hits the spot.
Have a go at it, and let me know how it turns out. Better yet—share your own twist on this dish.
Editor’s Notes
*This recipe was originally inspired by a dish served at Brew and Breakfast, a beloved plant-based café and homestay in Dalat, Vietnam. Though the café has since closed, its warm spirit and delicious food continue to inspire home cooks and travelers alike. This Curry Tofu Scramble is shared here with gratitude for the memories, meals, and mountain mornings that still linger.
*This post was originally published Oct 2018 and was updated April 2025.