Tofu Scramble Plant-Based Alternative (Printable)

Protein-packed tofu 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; 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, 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 tomato and spinach, 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 Advice:

01 -
  • It tastes substantial and satisfying, like real breakfast, not a compromise.
  • Everything comes together in under 25 minutes, making it practical for rushed mornings and leisurely weekend brunches.
  • The spice blend is forgiving and flexible, so you can taste as you go and make it exactly how you like it.
02 -
  • Pressing your tofu isn't optional—I learned this the hard way with a watery, bland mess; it makes the difference between something that soaks up flavor and something that just slides around the pan.
  • Kala namak is worth seeking out online or at an Indian grocery store because it genuinely tastes sulfurous and eggy in a way regular salt never will, and it's the detail that convinces people this isn't just vegetables.
03 -
  • Don't skip the step of coating tofu evenly with spices—it's what transforms bland protein into something flavorful and intentional.
  • Taste constantly as you go because everyone's salt tolerance and spice preference is different, and you're the only one who knows exactly how you like it.
Return