Tofu Scramble (Printable)
Protein-rich tofu scramble with turmeric, spinach and bell pepper; ready in 20 minutes.
# 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)
# Steps:
01 - Heat olive oil in a non-stick skillet over medium heat.
02 - Add diced onion and red bell pepper. Sauté 2 to 3 minutes until softened.
03 - Stir in drained, crumbled tofu and cook for 2 minutes, breaking it up with a spatula.
04 - Sprinkle turmeric, cumin, garlic powder, black salt, and black pepper over tofu. Mix until evenly coated.
05 - Add spinach and tomato if using. Cook 2 to 3 minutes, stirring until spinach wilts and mixture is heated through.
06 - Taste and adjust salt or pepper if needed.
07 - Serve hot, garnished with fresh chopped chives or parsley.
# Expert Advice:
01 -
- Your taste buds will be surprised by how savory and satisfying tofu can be when given the right boost.
- This scramble comes together in minutes, making breakfast feel special with almost no effort.
02 -
- I once skipped draining the tofu, and the scramble turned watery fast—don’t rush this step.
- Finding black salt honestly changed everything; its sulfurous aroma really nails that classical eggy flavor.
03 -
- Heat the pan fully before adding anything so the tofu doesn’t stick.
- Letting the tofu sit undisturbed for a minute or two gives you delicious little crispy bits to mix through.