Flavorful Tofu Scramble (Printable Version)

Protein-rich tofu with vegetables, turmeric, and spices for a satisfying plant-based breakfast.

# What You Need:

→ Tofu

01 - 14 oz firm tofu, drained and pressed

→ Vegetables

02 - 1 small onion, finely diced
03 - 1 red bell pepper, diced
04 - 1 cup baby spinach, roughly chopped
05 - 1 medium tomato, diced

→ Spices and Flavorings

06 - 1 tablespoon olive oil
07 - 1/2 teaspoon ground turmeric
08 - 1/2 teaspoon ground cumin
09 - 1/4 teaspoon smoked paprika
10 - 1/4 teaspoon black pepper
11 - 1/2 teaspoon kala namak (black salt), optional
12 - 1/2 teaspoon salt, or to taste

→ Finishing Elements

13 - 2 tablespoons nutritional yeast
14 - 2 tablespoons non-dairy milk, optional
15 - Fresh chives or parsley, chopped for garnish

# How To Make It:

01 - Crumble the tofu into bite-sized pieces using your hands or a fork, then set aside.
02 - Heat olive oil in a large non-stick skillet over medium heat. Add diced onion and sauté for 2 minutes until softened.
03 - Add diced red bell pepper and cook for 3 minutes, stirring occasionally.
04 - Stir in the crumbled tofu, turmeric, cumin, smoked paprika, black salt if using, salt, and black pepper. Mix well to coat the tofu evenly with spices.
05 - Cook for 4 to 5 minutes, stirring frequently, until the tofu is heated through and slightly golden.
06 - Add diced tomato and chopped spinach, and cook for another 2 to 3 minutes until the spinach wilts and the tomato softens.
07 - Stir in nutritional yeast and non-dairy milk if using for extra flavor and creaminess.
08 - Adjust seasoning to taste. Remove from heat, garnish with fresh herbs, and serve hot.

# Expert Advice:

01 -
  • It's ready in under 25 minutes, which means you can actually make this on a weekday without stress.
  • The turmeric and black salt trick make it taste surprisingly eggy, even if you haven't had eggs in years.
  • One pan, minimal cleanup, and you get a full protein-packed breakfast that keeps you satisfied until lunch.
02 -
  • Don't skip pressing the tofu—I learned this the hard way when my first batch turned into wet, broken pieces instead of a proper scramble.
  • Kala namak is a game-changer if you can find it, but don't feel bad if you can't; the dish is delicious without it, just slightly less eggy.
  • Cook over medium heat, not high—burnt turmeric tastes bitter and ruins the whole batch, which I discovered one rushed morning.
03 -
  • If your scramble looks too dry, add a splash more non-dairy milk rather than oil—you're looking for creamy, not greasy.
  • Keep the heat moderate; medium is your sweet spot for golden tofu without burnt spice edges.
  • Taste constantly in those final minutes—salt and acid (from the tomato) should be balanced, and you might want a touch more than you think.
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