Tofu Scramble (Printable)

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

# What You'll 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 and 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

# How To Make It:

01 - Crumble the tofu into bite-sized pieces using your hands or a fork and 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 diced red bell pepper and cook for 3 minutes, stirring occasionally.
04 - Stir in the crumbled tofu, turmeric, cumin, smoked paprika, kala namak 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 diced tomato and chopped 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 Suggestions:

01 -
  • It's ready faster than you'd think, making weekend mornings actually relaxing instead of rushed.
  • The spices transform plain tofu into something so flavorful that no one will ask if you're missing eggs.
  • One pan, minimal cleanup, and it tastes even better than the overpriced brunch versions.
02 -
  • Pressing your tofu genuinely changes the outcome—I learned this the hard way when a skipped press step resulted in a watery, disappointing batch, and I never made that mistake twice.
  • The spices should be toasted together with the tofu for a minute or two before adding other ingredients, so they bloom and release their full flavor instead of tasting muted.
03 -
  • If your non-dairy milk curdles when you add it (this happens sometimes with acidic options like lemon milk), just stir it through anyway—it won't affect the taste, only the visual texture.
  • The kala namak is genuinely worth tracking down if you want that eggy undertone, but regular salt works just fine if you'd rather skip the specialty ingredient hunt.
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