Ingredients
Base
- 14 oz (400 g) firm or extra-firm tofu
- 1 tablespoon olive oil or vegan butter
Seasonings
- 1/2 teaspoon turmeric
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon paprika
- Salt and black pepper, to taste
- 1 tablespoon nutritional yeast (optional, for cheesy flavor)
Vegetables (optional but recommended)
- 1/4 cup diced onion
- 1/4 cup bell pepper
- 1 cup spinach
- 1 small tomato, diced
- 1 green onion, sliced
Instructions
1. Prepare the tofu
- Drain tofu and pat dry.
- Crumble it into bite-sized pieces with your hands or a fork.
2. Cook vegetables
- Heat oil in a skillet over medium heat.
- Sauté onion and bell pepper for 3–4 minutes until softened.
3. Add tofu and seasoning
- Add crumbled tofu to the skillet.
- Sprinkle in turmeric, garlic powder, onion powder, paprika, salt, pepper, and nutritional yeast.
- Stir well to coat evenly.
4. Finish cooking
- Cook for 5–7 minutes, stirring occasionally.
- Add spinach and tomatoes during the last 2 minutes.
- Cook until heated through and slightly golden.
5. Serve
- Garnish with green onions.
- Serve hot.
Tips
- Use extra-firm tofu for a firmer, egg-like texture.
- Add black salt (kala namak) for a sulfur-like “eggy” flavor.
- Press tofu first if you want a less watery scramble.
- Don’t overcook or the tofu can become dry.
- Make it spicy: Add chili flakes or hot sauce.
- Meal prep friendly: Keeps well in the fridge for 3–4 days.
Serving Ideas
Serve tofu scramble with:
- Toast or bagels
- Avocado
- Roasted potatoes
- Tortillas for breakfast tacos
- Fresh fruit
- Sautéed mushrooms
A simple, satisfying, and customizable plant-based meal.
