Tofu Scramble with Vegetables (Print Version)
Quick, savory tofu scramble with turmeric, bell pepper and spinach—protein-packed vegan breakfast or filling for wraps.
# What You'll Need:
→ Tofu
01 - 7 ounces firm tofu, drained and crumbled
→ Vegetables
02 - 1 small onion, diced
03 - 1/2 red bell pepper, diced
04 - 3.5 ounces baby spinach, roughly chopped
05 - 1 small tomato, chopped (optional)
→ Spices & Flavorings
06 - 1 tablespoon olive oil
07 - 1/2 teaspoon turmeric powder
08 - 1/2 teaspoon ground cumin
09 - 1/4 teaspoon garlic powder
10 - 1/8 teaspoon black salt (kala namak) or regular salt, to taste
11 - Black pepper, to taste
→ Garnish
12 - Fresh chives or parsley, chopped (optional)
# Directions:
01 - Warm olive oil in a non-stick skillet over medium heat.
02 - Add diced onion and red bell pepper to the skillet. Sauté for 2 to 3 minutes until they begin to soften.
03 - Introduce crumbled tofu to the pan and cook for 2 minutes, breaking it apart with a spatula.
04 - Sprinkle turmeric, cumin, garlic powder, black salt, and black pepper over the tofu. Mix thoroughly to evenly coat the tofu and allow the turmeric to color it.
05 - Add the chopped spinach and tomato if using. Continue to cook for 2 to 3 minutes, stirring frequently, until the spinach is wilted and the mixture is heated through.
06 - Taste and refine seasoning if necessary.
07 - Serve immediately, garnished with fresh chives or parsley.
# Expert Tips:
01 -
- No one suspects it's tofu until the first savory bite thanks to black salt's magic.
- It's an easy, lightning-fast meal that somehow feels weekend-special, even on a Tuesday.
02 -
- Dumping all the spices at once without stirring made my tofu patchy and bland—add and mix well for even flavor.
- A splash of plant milk right before serving creates a creamy silkiness that makes the dish feel extra indulgent.
03 -
- Crumble tofu by hand for the most egg-like texture, not with a knife.
- Let the scramble sit in the hot pan off heat for a minute to deepen flavor before serving.