Tofu Scramble (Printable)

Protein-rich plant-based breakfast with spiced tofu, colorful vegetables, and aromatic seasonings ready in under 25 minutes.

# 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 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

→ Additional

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 drained tofu into bite-sized pieces using your hands or a fork and 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 to the skillet 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 evenly coat the tofu with spices.
05 - Cook for 4 to 5 minutes, stirring frequently, until the tofu is heated through and slightly golden.
06 - Add the diced tomato and chopped spinach to the skillet and cook for 2 to 3 minutes until the spinach wilts and tomato softens.
07 - Stir in nutritional yeast and non-dairy milk if using for enhanced flavor and creaminess.
08 - Adjust seasoning to taste, remove from heat, garnish with fresh herbs, and serve immediately.

# Expert Tips:

01 -
  • It comes together in under 25 minutes, making weekday mornings actually manageable.
  • The tofu picks up spices beautifully, so every bite feels seasoned and intentional, not like an afterthought protein.
  • You can crowd it with whatever vegetables need rescuing from your fridge, so it's never quite the same twice.
02 -
  • Don't skip pressing the tofu or it'll weep water all through cooking and end up dense instead of having that light crumbly texture you're after.
  • Kala namak is genuinely transformative for that eggy flavor, but you need good quality or it tastes sulfurous in a bad way—source it from specialty or Indian markets rather than whatever's in the regular spice section.
03 -
  • Keep the heat at medium rather than cranking it to high—this gives vegetables time to release their flavors and the tofu time to absorb the spices instead of just getting jostled around in a hot pan.
  • Taste as you go, especially with salt and kala namak, because both are strong and you're better off adding gradually than trying to rescue something oversalted.
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