Tofu Scramble (Printable)

Protein-rich tofu crumbled with vegetables and spices for a satisfying breakfast.

# What You Need:

→ 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 (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

# Directions:

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 diced onion and sauté for 2 minutes until softened.
03 - Add red bell pepper to the skillet 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 diced tomato and spinach to the skillet, 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 Suggestions:

01 -
  • High in protein without the cholesterol, so you'll stay full through your morning without feeling sluggish.
  • Ready in 22 minutes flat, which means breakfast doesn't become an elaborate project when you're running late.
  • The spice blend creates an unexpectedly savory, almost eggy depth that makes people ask what your secret ingredient is.
02 -
  • Pressing your tofu genuinely changes the outcome—skipping this step leaves you with a wet, steamed texture instead of a satisfying crumbly one.
  • Kala namak is weird and sulfury on its own, but it's the secret weapon for making this taste authentically eggy without being overpowering.
  • Don't overcrowd the pan or rush the tofu—letting it sit undisturbed for 30 seconds at a time is how you get those golden edges.
03 -
  • Cook everything over medium rather than medium-high—high heat makes tofu tough and vegetables mushy before they develop flavor.
  • Stir constantly once the tofu goes in, especially during those golden-edge minutes, because the difference between perfect and overdone is about 90 seconds.
  • Taste aggressively and adjust seasoning at the end because kala namak behaves differently than regular salt, and every vegetable brings its own water content to the party.
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