On a recent holiday to the mountains, we visited beautiful Dalat, Vietnam. The home of coffee and some of the most beautiful scenic views you can imagine. It’s also where we discovered Brew and Breakfast’s Curry Tofu Scramble and simply fell in love.
As a vegetarian with vegan tendencies (mainly as my partner is vegan), Brew and Breakfast was always on our ‘must visit’ list for our Dalat trip.
Bonus news: they also run a cool, vibey homestay and are known as one of the best coffee bars in Dalat.
On our first morning in Dalat, we arrived early. Like 5 am early…via bus. We headed straight to Brew and Breakfast – of course, they weren’t open yet but we were able to just relax while we waiting for the cafe to open. Fortunately, they have a collection of rescue cats that live on-site and are part of the family. So, we hung out with them.
When they did open…boy, did we have a vegan feast! So delicious.
My go-to dish for breakfast is always the Tofu Scramble. And, Brew and Breakfast’s Curry Tofu Scramble is by far one of my absolute favourite recipes!
Are you ready to try it out?
Brew and Breakfast ‘Curry Tofu Scramble’
Note: Our recipe for 7 servings uses 3 large pieces of tofu. I think it’s logical to have the recipe use whole pieces of this so no one is stuck with a small piece of tofu that they don’t know what to do with! Therefore, the recipe below is 2-3 servings (each 230g) or can be doubled for 5 servings.
Curry Tofu Scramble
Curry Tofu Scramble 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
- 50ml water
Making the Curry Tofu Scramble
- 1 tbsp cooking oil
- 1 clove garlic, minced
- 2 spring onions, diced
- 100g eggplant, diced
- 100g mushrooms, diced*
- 1 large tomato, diced
- 1 large piece tofu**
Combine the spices in a small bowl with 50ml water, mix well and set aside.
Heat the oil in a frying pan on medium low. Add the spring onions, garlic, and eggplant. Cook for 30 seconds, then add the tomatoes and mushrooms and cook for another 30 seconds.
With your hands, break up the tofu over the vegetables in the pan (try to break the tofu into 6-8 pieces, it will naturally break up into pieces of varying sizes and will continue to break up a bit more as it cooks – if necessary you can use the spatula to split any really large pieces in half).
Pour the water and spice mixture over the tofu and vegetables and stir. Turn the heat up to medium-high. Continue cooking, stirring occasionally, until the almost all of the liquid has reduced.
*oyster mushrooms are cheap and readily available here so that’s what we use, but it could be any mushrooms
**the large tofu pieces I buy from the market are about 350g (I think this is about the same as the standard size sold in grocery stores in the US and Europe)
Hitting a Home Run at Home
Without fail, my partner and I tried to recreate this incredible Curry Tofu Scramble at home almost as soon as we received the recipe from Brew and Breakfast. And, I can tell you — it did not disappoint. We’re big broccoli lovers so we also added broccoli to the Curry Tofu Scramble. Essentially, you can add any vegetables you like – just remember to think about the flavour profiles!
This easy-to-follow, step-by-step recipe is exactly what you need whether you’re a vegetarian, vegan or just trying to eat less meat. We’d love to hear how your rendition turns out and maybe share it on our Facebook or Instagram.
Drop us a line with your thoughts on the recipe and some great photos.
Visit Brew and Breakfast
If you’re ever in Dalat, I can highly recommend checking out Brew and Breakfast for accommodation. Our room was very comfortable and there is a community feel to the place.
Nick and Briana are awesome and, along with their team, they create a warm, welcoming energy.
The place is more casual than smart but great for budget-conscious traveler’s. Until then…follow them on Facebook.