Tofu Scramble (Print Version)
Protein-rich tofu scramble with turmeric, spinach, and peppers—savory, colorful, ready in 20 minutes.
# 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)
# How-To Steps:
01 - Heat olive oil in a non-stick skillet over medium heat.
02 - Add diced onion and red bell pepper. Sauté for 2 to 3 minutes until softened.
03 - Add crumbled tofu and cook for 2 minutes, breaking it up further with a spatula.
04 - Sprinkle turmeric, cumin, garlic powder, black salt, and black pepper over the tofu. Mix thoroughly to coat evenly and allow the turmeric to color the tofu.
05 - Add spinach and tomato if using. Cook for another 2 to 3 minutes, stirring until spinach wilts and the mixture is heated through.
06 - Taste and adjust seasoning if necessary.
07 - Transfer to plates and serve hot, garnished with fresh chives or parsley.
# Expert Tips:
01 -
- Nobody will guess it's vegan thanks to black salt's secret touch for that authentic scrambled egg flavor.
- It comes together so fast, you could make it half-awake and still have a protein-packed breakfast ready before the coffee is done brewing.
02 -
- If you skip pressing excess water out of the tofu, you'll get a soggy scramble—been there, done that.
- The first time I tried regular salt, I realized black salt really makes a huge difference in selling that eggy illusion.
03 -
- If your scramble sticks, a little extra oil and lower heat save the day.
- Squeeze of lemon right before serving lifts all the flavors.