Tofu Scramble with Veggies (Printable)
Protein-packed tofu scramble with turmeric, spinach and bell pepper—quick, savory, and vegan-friendly.
# What You'll 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)
# How to Prepare:
01 - Warm olive oil in a non-stick skillet over medium heat.
02 - Add diced onion and red bell pepper. Sauté for 2–3 minutes until softened.
03 - Incorporate the crumbled tofu and cook for 2 minutes, breaking it up with a spatula.
04 - Sprinkle turmeric, cumin, garlic powder, black salt or salt, and black pepper onto the tofu. Mix to distribute seasonings evenly.
05 - Fold in chopped spinach and tomato, if using. Cook for 2–3 minutes, stirring until spinach wilts and mixture is heated through.
06 - Taste and adjust the seasoning as desired.
07 - Serve hot, garnished with fresh chives or parsley.
# Expert Advice:
01 -
- You can make it your own with whatever veggies you’ve got hiding in your fridge.
- The black salt seriously fools even skeptical egg-lovers—don’t skip it if you can find it.
02 -
- If your tofu isn’t drained enough, you’ll end up with a soggy scramble, so press it for a few minutes if you have time.
- I only started adding black salt when a friend shared her secret, and it truly makes the scramble taste like breakfast memories.
03 -
- Pressing the tofu for just a few extra minutes really does prevent sogginess.
- Cooking the spices in the oil before you add tofu brings out their fragrance in the finished dish.