American · Breakfast · Lunch
Tofu Scramble
Golden crumbled tofu cooked with turmeric, peppers, onion and spinach, giving you a protein-packed vegan breakfast that looks and eats like scrambled eggs. A pinch of black salt adds a savoury, egg-like flavour.
- Prep
- 10 min
- Cook
- 12 min
- Total
- 22 min
- Serves
- 2
Calories come from: Carbs 17% · Fat 47% · Protein 36%
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Ingredients
For 2 servings- 1 block (400 g)Firm tofu, drained
- 2 tsp9 gOlive oil
- 1 small70 gOnion, finely chopped
- 1 medium120 gRed bell pepper, diced
- 2 cloves6 gGarlic, minced
- 1/2 tspGround turmeric
- 1/4 tspGround cumin
- 2 tbsp10 gNutritional yeast
- 3 tbsp45 gWater
- 2 cups60 gBaby spinach
- 1/2 cup75 gCherry tomatoes, halved
- 1/4 tspBlack salt (kala namak) or regular salt
- 1/4 tspBlack pepper
- 1 tbspChives, chopped (optional)
Steps
- 1
Wrap the tofu in a clean towel and press gently to remove excess water.
- 2
Crumble the tofu into bite-sized pieces with your fingers or a fork.
- 3
In a small cup, stir the turmeric, cumin and nutritional yeast into the water to make a smooth sauce.
- 4
Heat the olive oil in a non-stick frying pan over medium heat.
- 5
Add the onion and red pepper and cook for 4 minutes until softened.
- 6
Add the garlic and cook for 30 seconds until fragrant.
- 7
Add the crumbled tofu and cook for 3 minutes, stirring occasionally.
- 8
Pour the turmeric sauce over the tofu and stir until evenly golden.
- 9
Add the cherry tomatoes and spinach and cook for 2–3 minutes until the spinach wilts and the mixture is hot.
- 10
Season with the black salt and black pepper, then taste and adjust.
- 11
Scatter with chives, if using, and serve hot.
Swaps, storage and make-ahead
Swaps
- Use kale or chard instead of spinach, adding it a minute or two earlier so it has time to soften.
- Swap the red bell pepper for sliced mushrooms or diced zucchini if that's what you have on hand.
- Replace the olive oil with a splash of vegetable broth or water in a non-stick pan for a lighter sauté.
- If you can't find black salt, use regular salt; the dish will taste less egg-like but still good.
Storage
Refrigerate leftovers in an airtight container within 2 hours and eat within 3 to 4 days, reheating in a pan or microwave until steaming hot. It's best fresh, and freezing isn't recommended because the tofu and spinach turn watery.
Make ahead
Press and crumble the tofu, chop the onion, pepper and garlic, and mix the turmeric sauce up to a day ahead, keeping everything covered in the fridge so breakfast comes together in about 10 minutes.
Nutrition values are for the recipe as written.
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Allergens and nutrition
Contains: Soy
Check the labels of packaged ingredients for allergens and suitability for your diet.
Full nutrition
| Per serving (400 g) | Per 100 g | |
|---|---|---|
| Calories | 396 kcal | 99 kcal |
| Protein | 39.1 g | 9.8 g |
| Carbohydrates | 18.8 g | 4.7 g |
| of which sugars | 5.2 g | 1.3 g |
| Fiber | 9.2 g | 2.3 g |
| Fat | 22.8 g | 5.7 g |
| of which saturated | 3.3 g | 0.8 g |
| Sodium | 353 mg | 88 mg |
Nutrition is calculated from USDA FoodData Central data and may differ from what you cook.
