Tofu Scramble Plant-Based Alternative (Printable)

Protein-rich tofu with vegetables and spices for hearty mornings.

# What Goes In:

→ 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, 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 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 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, kala namak 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 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.
08 - Adjust seasoning to taste. Remove from heat, garnish with fresh herbs, and serve hot.

# Expert Advice:

01 -
  • It tastes nothing like you're settling, which is probably the highest compliment a vegan breakfast can get.
  • The whole thing comes together in under 25 minutes, perfect for when you want something that feels special but doesn't demand hours in the kitchen.
  • Kala namak is a small trick that makes an outsized difference, turning this from good into genuinely memorable.
02 -
  • Don't skip pressing the tofu; I learned this by serving watery scramble at someone's house and watching them push it around their plate with barely concealed disappointment.
  • Kala namak tastes like sulfur in isolation, but combined with turmeric and other spices it creates a genuinely eggy flavor that regular salt cannot replicate no matter how much you use.
03 -
  • Make sure your pan is truly non-stick or use a little extra oil, because tofu sticks to regular pans faster than you'd think even though it's not particularly fragile.
  • The nutritional yeast is optional but transforms this from good to genuinely craveable, so don't skip it unless you absolutely have to.
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