Tofu Scramble with Vegetables (Print)
Quick turmeric-seasoned tofu with bell pepper and spinach, a protein-rich vegan savory breakfast.
# What You Need:
→ Tofu
01 - 7 oz firm tofu, drained and crumbled
→ Vegetables
02 - 1 small onion, diced
03 - 1/2 red bell pepper, diced
04 - 3.5 oz 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 - Warm the olive oil in a non-stick skillet over medium heat.
02 - Add the diced onion and red bell pepper to the skillet. Sauté for 2 to 3 minutes until softened.
03 - Stir in the crumbled tofu. Cook for 2 minutes, using a spatula to break it up further.
04 - Sprinkle in turmeric, ground cumin, garlic powder, black salt or regular salt, and black pepper. Mix well to evenly coat the tofu.
05 - Add the chopped spinach and tomato if using. Cook for 2 to 3 more minutes, stirring, until the spinach wilts and everything is heated through.
06 - Taste for seasoning and adjust as needed. Serve hot, garnished with fresh chives or parsley.
# Expert Tips:
01 -
- The pinch of black salt is the secret that gives this tofu scramble its convincing "eggy" aroma and taste.
- It only takes twenty minutes and uses just one pan, making breakfast or brunch refreshingly fuss-free.
02 -
- If you skip pressing the tofu, you’ll end up with a watery scramble—learned that the hard way!
- Discovering black salt changed everything: it's a simple addition that creates a breakfast magic trick.
03 -
- Use a wide non-stick pan so you can spread the tofu out for even browning.
- Crumble tofu with your hands—it gives a better, chunkier texture than chopping.