Tofu Scramble Plant-Based (Printer version)

Protein-rich tofu crumbled with turmeric, cumin, bell peppers, spinach, and nutritional yeast for a satisfying plant-based morning meal.

# What You'll Need:

→ Tofu

01 - 14 ounces 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

# Directions:

01 - Crumble the drained and pressed 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 diced 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, 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 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. Adjust seasoning to taste.
08 - Remove from heat, garnish with fresh herbs, and serve hot.

# Expert Advice:

01 -
  • It tastes nothing like guilt or compromise, just honest, flavorful breakfast that keeps you full for hours.
  • You can have it ready faster than waiting for toast to pop, yet it feels impressive enough to serve to guests.
02 -
  • Pressing your tofu properly is the single biggest difference between crumbly, sad tofu and tofu with actual texture—don't skip this step or rush it.
  • Adding the spinach right at the end keeps it from turning into dark, mushy shadows; fresh greens matter for both taste and appearance.
03 -
  • Use a quality non-stick skillet because scrambles need room to move around and develop color without constantly sticking and burning.
  • Taste constantly as you cook and adjust seasoning in real time—salt amplifies all the spice flavors, so hold back slightly at first and add more if needed.
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