Tofu Scramble Plant-Based Alternative (Printable)

Savory crumbled tofu with turmeric, cumin, bell peppers, spinach, and tomatoes.

# 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 & 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 for eggy flavor
12 - 1/2 teaspoon salt, or to taste

→ Additional

13 - 2 tablespoons nutritional yeast
14 - 2 tablespoons non-dairy milk, optional for creaminess
15 - Fresh chives or parsley, chopped for garnish

# How to Prepare:

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 diced onion and sauté for 2 minutes until softened.
03 - Add diced 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 diced tomato and chopped spinach, and cook for 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 surprisingly eggy without any eggs, thanks to that magical kala namak and nutritional yeast combo that sneaks into every bite.
  • You can throw it together faster than you'd expect, which matters when you're hungry and impatient on a weekend morning.
  • Packed with actual protein and vegetables, so you're not just filling your stomach, you're genuinely nourishing yourself.
02 -
  • Don't skip pressing the tofu or you'll end up with a watery, bland scramble that tastes more like steamed tofu than breakfast.
  • The kala namak really does make the difference between this tasting vegan and tasting like something someone who eats eggs would actually crave.
  • Medium heat is your friend here, because high heat will brown the vegetables too fast and leave the tofu uncooked in the middle.
03 -
  • Buy your tofu the day before and press it in the fridge overnight if you have time, because moisture is the enemy of that slightly crispy texture you're after.
  • Taste the spinach raw before you add it, because occasionally a batch is bitter, and if it is, swap it for something milder like bok choy or even just skip the green vegetable that day.
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