Tofu Scramble Plant-Based Breakfast (Printable)

Protein-packed tofu crumbled with vegetables, turmeric, and spices for a satisfying morning meal.

# Ingredient List:

→ 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 and 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 or 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

# Steps:

01 - Crumble the tofu into bite-sized pieces using your hands or a fork, then 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, black salt if using, regular 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's ready in under 25 minutes, so you can actually make this on a weekday without rushing out the door hungry.
  • The tofu gets crispy edges while staying creamy inside, which feels indulgent for something completely plant-based.
  • That optional kala namak ingredient is the secret weapon that makes your brain go, wait, is this actually tofu?
02 -
  • Pressing your tofu genuinely changes everything—I learned this the hard way by skipping it, and the scramble turned into a sad, watery situation that couldn't be rescued.
  • Cook your vegetables before the tofu so they have time to develop flavor; adding them all at once means they stay pale and one-dimensional.
  • Kala namak is optional but absolutely worth hunting down in an Indian grocery store because it brings something no other salt can touch.
03 -
  • If you can find kala namak, buy it immediately and use it in small amounts—it tastes like pure sulfur in the jar but somehow tastes like eggs when it hits your scramble.
  • Don't let your pan temperature drop once you add the tofu; you want a sizzle that creates texture, not a simmer that steams everything into sameness.
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