Ingredients
- 1 block (14 oz) firm tofu, drained and pressed
- 1 tbsp olive oil
- ½ small onion, diced
- 1 bell pepper, diced
- 2 cloves garlic, minced
- ½ tsp turmeric
- ½ tsp garlic powder
- ¼ tsp paprika
- ¼ tsp black salt (kala namak, optional, for an egg-like flavor)
- Salt and black pepper, to taste
- 2 cups spinach
- 2 tbsp nutritional yeast (optional)
- Fresh parsley or chives, for garnish
Instructions
- Crumble the tofu into bite-sized pieces with your hands or a fork.
- Heat olive oil in a skillet over medium heat.
- Add onion and bell pepper; cook for 4–5 minutes until softened.
- Stir in garlic and cook for 30 seconds.
- Add the crumbled tofu, turmeric, garlic powder, paprika, black salt, salt, and pepper.
- Cook for 5–7 minutes, stirring occasionally.
- Stir in spinach and cook until wilted.
- Mix in nutritional yeast, if using.
- Taste and adjust seasonings as needed.
- Garnish with fresh herbs and serve warm.
Tips
- Press the tofu well to remove excess moisture for the best texture.
- Black salt (kala namak) adds a realistic egg-like flavor.
- Add mushrooms, tomatoes, zucchini, or kale for extra vegetables.
- Serve with toast, avocado, roasted potatoes, or wrapped in a breakfast burrito.
- Store leftovers in the refrigerator for up to 4 days and reheat gently before serving.
🌱🍳 This Tofu Scramble is hearty, flavorful, and packed with plant-based protein, making it a delicious start to the day.
