Tofu Scramble
A high-protein, vegan tofu scramble made with turmeric, black salt, and vegetables. Perfect as a quick, plant-based breakfast alternative.
Ingredients
- 1 block 14 oz firm or extra-firm tofu, pressed and crumbled
- 1 tbsp olive oil or water for oil-free cooking
- 1/2 tsp turmeric
- 2 tbsp nutritional yeast
- 1/4 tsp kala namak black salt, or to taste
- 1/2 tsp garlic powder
- 1/4 tsp paprika or cumin optional
- 1/4 cup chopped onion
- 1/4 cup diced bell pepper
- 1/2 cup fresh spinach or kale
- Salt and pepper to taste
- Optional: splash of unsweetened plant milk for creaminess
Instructions
- Press the tofu for 10 to 15 minutes to remove excess water. This helps create a firmer, more egg-like texture.
- Heat olive oil in a skillet over medium heat. Add chopped onion and bell pepper, and sauté for 3 to 4 minutes until softened.
- Crumble the tofu into the pan using your hands or a fork. Stir to combine with the vegetables.
- Sprinkle in the turmeric, nutritional yeast, garlic powder, kala namak, and any other spices you’re using. Mix well so the tofu is evenly coated and takes on a yellow color.
- Cook the scramble for about 8 to 10 minutes, stirring occasionally, until the tofu is lightly golden and heated through.
- Add spinach during the last minute of cooking and stir until wilted.
- Optional: Stir in a splash of plant milk to make the scramble creamier before serving.
- Taste and adjust seasoning. Serve hot with toast, in a burrito, or alongside avocado and hash browns.
Notes
- Prep Ahead: You can crumble and season tofu the night before and store it in the fridge for an even quicker breakfast.
- Eggier Taste Tip: Add kala namak at the end of cooking to preserve its aroma. Heat can mellow its eggy flavor.
- Make It Creamy: Stir in 1–2 tablespoons of unsweetened plant milk or a small dollop of vegan mayo during the last minute of cooking for extra creaminess.
- Serving for Guests: Double the recipe for brunch gatherings and offer a toppings bar with avocado, salsa, vegan cheese, and hot sauces.
- Low-Sodium Version: Skip added salt and use salt-free spices. Add a splash of lemon juice or vinegar for brightness.