Tofu Scramble (Printable)
Protein-packed tofu scramble with turmeric, spinach and bell pepper—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 make it:
01 - Heat olive oil in a non-stick skillet over medium heat. Add diced onion and red bell pepper, sautéing for 2 to 3 minutes until softened.
02 - Add the crumbled tofu to the skillet and continue cooking for 2 minutes, breaking it up further with a spatula for an even texture.
03 - Sprinkle turmeric powder, ground cumin, garlic powder, black salt or regular salt, and black pepper over the tofu. Mix thoroughly to coat and evenly distribute spices.
04 - Fold in chopped baby spinach and tomato if using. Cook for an additional 2 to 3 minutes, stirring until the spinach wilts and the mixture is heated through.
05 - Taste, adjust seasoning as desired, and serve hot garnished with fresh chives or parsley.
# Expert Tips:
01 -
- The burst of colors and flavors feels almost too cheerful for something this quick to make—it's a secret mood booster.
- This scramble totally cracked my weekday breakfast routine, giving me a go-to that's protein-packed and endlessly customizable.
02 -
- Once, I cranked up the heat impatiently—burnt onions are merciless, so keep it gentle and steady.
- Discovering black salt's 'eggy' aroma truly transformed the scramble into something you'd swear wasn't vegan.
03 -
- Heating the pan before adding oil prevents sticking and gives veggies a perfect sauté.
- A pinch of black salt at the finish unlocks the signature eggy aroma every time.