Tofu Scramble (Printable)
Protein-rich tofu scramble with turmeric, spinach, peppers and savory spices - ready in 20 minutes.
# What You Need:
→ Tofu
01 - 7 ounces firm tofu, drained and crumbled
→ Vegetables
02 - 1 small onion, diced
03 - 1/2 red bell pepper, diced
04 - 3.5 ounces 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)
# Directions:
01 - Warm olive oil in a non-stick skillet over medium heat.
02 - Add diced onion and red bell pepper. Sauté for 2 to 3 minutes until vegetables are softened.
03 - Stir in the crumbled tofu and cook for 2 minutes, breaking it down with a spatula.
04 - Sprinkle turmeric powder, ground cumin, garlic powder, black salt (or regular salt), and black pepper over the tofu. Mix well to evenly coat the ingredients.
05 - Add chopped spinach and tomato, if using. Cook for 2 to 3 minutes, stirring until spinach wilts and mixture is heated through.
06 - Taste and adjust salt or spices as preferred.
07 - Serve hot, garnished with fresh chives or parsley if desired.
# Expert Suggestions:
01 -
- You can sneak in more veggies without anyone noticing what’s missing.
- The savory flavors and quick prep have made this my favorite answer to breakfast-for-dinner cravings.
02 -
- Too much moisture in the tofu can make the scramble soggy—I learned to press it lightly first for better results.
- Adding the turmeric and spices before the spinach lets them bloom in the oil and infuse deeper flavor.
03 -
- Adding a pinch of black salt at the end saves its aroma from fading and really boosts the eggy impression.
- Prepping all your veggies before you start helps the cooking go smoothly, especially since it comes together fast.