Tofu Scramble Plant-Based Breakfast (Print)

Protein-packed tofu with vegetables and spices for a satisfying morning meal.

# Components:

→ 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 tbsp olive oil
07 - 1/2 tsp ground turmeric
08 - 1/2 tsp ground cumin
09 - 1/4 tsp smoked paprika
10 - 1/4 tsp black pepper
11 - 1/2 tsp kala namak (black salt), optional for eggy flavor
12 - 1/2 tsp regular salt, or to taste

→ Additional

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

# Directions:

01 - Crumble the tofu into bite-sized pieces using your hands or a fork; set aside.
02 - Heat olive oil in a large non-stick skillet over medium heat. Add onion and sauté for 2 minutes until softened.
03 - Add red bell pepper 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 4–5 minutes, stirring frequently, until the tofu is heated through and slightly golden.
06 - Add tomato and spinach, and cook for another 2–3 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.

# Chef Secrets:

01 -
  • It comes together in about 20 minutes but tastes like you spent much longer on it
  • The spices create this incredible warming depth that makes you forget youre eating tofu
  • You can customize the vegetables based on whatever needs using up in your crisper
02 -
  • Pressing the tofu might seem tedious, but skipping this step is exactly why some tofu scrambles turn out watery and bland
  • The spices need to cook with the tofu for at least a few minutes to lose their raw taste and really meld together
  • Overcooking the vegetables is the fastest way to make this feel sad—keep them bright and slightly firm
03 -
  • Use a well-seasoned cast iron or really good non-stick pan—this sticks easily to cheap cookware and makes cleanup frustrating
  • Let the spices bloom in the hot oil for about 30 seconds before adding the tofu, and youll notice a significant depth of flavor difference
  • Reserve a handful of fresh herbs to add right at the end for maximum brightness and color
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