Flavorful Plant-Based Tofu Scramble (Print Version)

Protein-packed tofu with vegetables, spices, and nutritional yeast for a satisfying morning meal.

# What You'll 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 & Flavorings

06 - 1 tbsp olive oil
07 - 1/2 tsp ground turmeric
08 - 1/2 tsp ground cumin
09 - 1/4 tsp smoked paprika
10 - 1/4 tsp black pepper
11 - 1/2 tsp kala namak (black salt), optional for eggy flavor
12 - 1/2 tsp regular salt, or to taste

→ Additional

13 - 2 tbsp nutritional yeast
14 - 2 tbsp non-dairy milk (optional, for creaminess)
15 - Fresh chives or parsley, chopped (for garnish)

# How To:

01 - Crumble the tofu into bite-sized pieces using your hands or a fork; set aside.
02 - Heat olive oil in a large non-stick skillet over medium heat. Add onion and sauté for 2 minutes until softened.
03 - Add red bell pepper and cook for 3 minutes, stirring occasionally.
04 - Stir in the crumbled tofu, turmeric, cumin, smoked paprika, black salt (if using), regular salt, and black pepper. Mix well to coat the tofu evenly with spices.
05 - Cook for 4–5 minutes, stirring frequently, until the tofu is heated through and slightly golden.
06 - Add tomato and spinach, and cook for another 2–3 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 Tips:

01 -
  • The texture comes surprisingly close to scrambled eggs when you crumble the tofu just right, not too fine but not in chunks either
  • You can prep everything in advance and have a protein packed breakfast ready in under fifteen minutes on busy mornings
  • The spice blend transforms plain tofu into something crave worthy, making even tofu skeptics ask for seconds
02 -
  • Not pressing the tofu is the most common mistake that leads to a watery, less flavorful scramble, so do not skip this step even if you are in a hurry
  • The scramble continues to cook slightly after you remove it from heat, so take it off the pan when it looks just a tiny bit underdone rather than fully dry
  • Kala namak can be overpowering if you use too much, so start with a small amount and taste before adding more
03 -
  • Use a well seasoned cast iron skillet if you have one, it develops beautiful crispy edges on some of the tofu pieces that add incredible texture contrast
  • Let the scramble rest for a minute or two off the heat before serving, allowing the flavors to meld together and the texture to set slightly
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