Protein Packed Scramble Tofu for a Tasty Breakfast - Simple, Satisfying, and Fast
Protein packed scramble tofu delivers bold flavor and plant-based power—an easy, nutritious breakfast that keeps you satisfied longer.
Equipment
- 1 kitchen towel
- 1 large frying pan
Ingredients
- 15 oz Extra-firm tofu, pressed
- Olive oil or avocado oil
- ½ Onion, diced
- 2 cloves Garlic, minced
- 1 small Bell pepper, diced
- 2 cups Baby spinach, roughly chopped
- ½ tsp Turmeric
- 1 tsp Ground cumin
- ½ tsp Smoked paprika
- 2 tbsp Nutritional yeast
- 1-2 tsp Soy sauce or tamari
- 2-3 Non-dairy milk for creaminess
- Black pepper, to taste
- Salt, to taste
- Black salt (kala namak), a pinch (optional for eggy flavor)
- Fresh herbs like chives or cilantro (optional)
- Optional add-ins: mushrooms, tomatoes, zucchini, chili flakes, vegan cheese
- To serve: toast, avocado, tortillas, salsa, hot sauce
Instructions
- Press the tofu. Wrap the tofu block in a clean kitchen towel and place something heavy on top for 10–15 minutes. This pushes out excess water and helps you get browning and better texture.15 oz Extra-firm tofu, pressed
- Prep your vegetables. Dice the onion and pepper, mince the garlic, and chop the spinach. Keep everything ready to go, because the cooking moves quickly.
- Heat the pan. Add 1–2 tablespoons of oil to a large nonstick or cast-iron skillet over medium heat. When the oil shimmers, add the onion and pepper. Cook 3–4 minutes, stirring, until softened.Olive oil or avocado oil, ½ Onion, diced, 1 small Bell pepper, diced
- Add garlic and spices. Stir in the garlic, turmeric, cumin, and smoked paprika. Cook 30–45 seconds, just until fragrant. This toasts the spices and builds flavor.2 cloves Garlic, minced, ½ tsp Turmeric, 1 tsp Ground cumin, ½ tsp Smoked paprika
- Crumble the tofu. Using your hands, crumble the pressed tofu into the pan. Aim for irregular, bite-size pieces—not too fine. Stir to coat the tofu in the spices. Cook 3–4 minutes to let some moisture cook off.
- Season and enrich. Sprinkle in the nutritional yeast, soy sauce or tamari, and a few grinds of black pepper. Add 2–3 tablespoons of non-dairy milk to bring a light, creamy finish. Stir well and cook another 3–5 minutes, letting bits of tofu turn lightly golden.2 tbsp Nutritional yeast, 1-2 tsp Soy sauce or tamari, Black pepper, to taste, 2-3 Non-dairy milk for creaminess
- Add greens and finish. Stir in the spinach and cook just until wilted, about 1 minute. Taste and adjust salt. If using black salt, add a small pinch now. It’s potent, so go light.2 cups Baby spinach, roughly chopped, Salt, to taste, Black salt (kala namak), a pinch (optional for eggy flavor)
- Serve hot. Top with fresh herbs if you like. Serve with toast and avocado, spoon into a warm tortilla, or plate with roasted potatoes. A drizzle of hot sauce or salsa is excellent here.Fresh herbs like chives or cilantro (optional), Optional add-ins: mushrooms, tomatoes, zucchini, chili flakes, vegan cheese, To serve: toast, avocado, tortillas, salsa, hot sauce
