Tofu Scramble (Print)
Protein-packed tofu scramble with turmeric, spinach and bell pepper; 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)
# How To Make It:
01 - Heat 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 softened.
03 - Stir in the crumbled tofu and cook for 2 minutes, further breaking it up with a spatula.
04 - Sprinkle turmeric, ground cumin, garlic powder, black salt or regular salt, and black pepper over the tofu. Mix thoroughly to ensure even coating and vibrant color.
05 - Introduce chopped spinach and tomato, if using, then cook for 2 to 3 minutes, stirring until the spinach wilts and the mixture is heated through.
06 - Taste and adjust seasoning as needed.
07 - Serve hot, garnished with fresh chives or parsley as desired.
# Expert Advice:
01 -
- No eggs needed and still delivers those savory, satisfying vibes you crave for breakfast or any time.
- This scramble sneaks in a rainbow of veggies and takes on any flavors or leftovers you throw its way.
02 -
- Turning the heat too high dries out the tofu and scorches the spices—keep it on medium for perfect tenderness.
- That pinch of black salt can make or break the ‘eggy’ illusion; go slow the first time you use it and adjust to taste.
03 -
- Adding just a splash of unsweetened plant milk makes the texture lush and creamy.
- Edgy as it sounds, using a wooden spatula lets you break tofu into perfect scramble-sized pieces without mashing it.