Scrambled Tofu Keema (Vegan) with Shivani's Curry Masala Spice

Scrambled Tofu Keema (Vegan) with Shivani's Curry Masala Spice

Breakfast of Vegan Champions!


  • 3 tablespoons Canola oil/vegetable oil
  • 1 cup chopped onion
  • 1 clove garlic, minced
  • 1 pound ground tofu
  • 2 tomatoes, chopped
  • 1 cup frozen peas
  • 1 tablespoon Shivani's Kitchen Curry Masala Spice
  • 1 1/2 teaspoons salt (optional)
  • 1 dash ground black pepper
  • 1/4 cup flaked coconut, or to taste (optional)

Let's make it!

  1. Pour oil in a skillet over medium heat. Stir in onion and garlic; cook until onion is translucent, 3 to 5 minutes.
  2. Stir tofu into onion mixture; cook until crumbly, 5 to 10 minutes. 
  3. Stir tomatoes, peas, Curry Masala Spice, salt, and black pepper into tofu mixture; cook until thickened, about 20 minutes. Garnish with coconut.

Your delectable scrambled vegan tofu keema is ready!  Delish!

All of our Spice blends can be found at the following: locations  or order online here

All Shivani's Kitchen Spice blends are salt-free and gluten-free!  Proudly made in Nova Scotia.

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