Tofu Scramble Plant-Based Breakfast (Printable Version)

Protein-packed tofu crumbled with turmeric and cumin, sautéed with vibrant vegetables for a hearty breakfast.

# List of Ingredients:

→ 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 Steps:

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 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 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 comes together in under 25 minutes, which means weekend breakfast doesn't feel like a project.
  • The spices wake up your palate in a way that makes you actually taste your food instead of just eating it.
  • One skillet, minimal cleanup, and you feel like you've made something impressive.
02 -
  • If your tofu hasn't been pressed, your scramble will be soupy and sad—this is the non-negotiable step that changes everything.
  • Kala namak is optional but genuinely transforms the flavor into something that tastes eerily egg-like, a discovery that makes sense once you try it.
03 -
  • Don't be shy with the turmeric—that color is what makes people believe this is actually sophisticated, and the flavor is gentler than it looks.
  • Taste the tofu before you even start cooking; if it has any off flavor, your whole dish will taste weird, so start with quality blocks.
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