Flavorful Plant-Based Tofu Scramble (Printable)

Savory crumbled tofu with vegetables and spices, ready in 22 minutes for a satisfying plant-based morning meal.

# 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 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

# Step-by-Step Guide:

01 - Crumble the drained 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 delivers that satisfying, hearty breakfast feeling without needing eggs, plus you'll actually feel full for hours.
  • The spice blend comes together in less than 25 minutes, making this perfect for weekday mornings when you're not willing to sacrifice flavor for speed.
  • Kala namak is optional but genuinely life-changing if you're craving that sulfury, eggy depth you thought you'd lost.
02 -
  • Pressing your tofu isn't optional—I learned this the hard way when my first batch turned into tofu soup, and the difference between pressed and non-pressed is everything.
  • Don't skip the kala namak if you can find it; regular salt alone won't give you that sulfurous depth that makes people genuinely believe this is eggs.
  • Medium heat is your friend here—if the pan gets too hot, the tofu will brown too fast and the vegetables won't soften properly, creating an unbalanced dish.
03 -
  • Use a non-stick skillet or a well-seasoned cast iron; the tofu has a tendency to stick to regular stainless steel and you'll lose those beautiful golden pieces.
  • Toast your cumin and turmeric in the pan for just a few seconds before adding the tofu—this blooms the spices and amplifies their flavor without adding any extra ingredients.
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