Tastenexa
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American
Tofu Scramble
20 min total8 prep12 cook2 servings240 cal
VeganVegetarianFlexitarianContains soy
Crumbled firm tofu turns golden and egg-like when sautéed with onion, bell pepper, and turmeric, then finished with wilted spinach and a savory dusting of nutritional yeast. It's a fast, protein-rich vegan breakfast that comes together in one pan.
Ingredients
other
- 350 gfirm tofu
pantry
- 1.5 tbspolive oil
- 0.75 tspturmeric
- 1 tbspnutritional yeast
- 0.5 tspsalt
- 0.25 tspblack pepper
produce
- 0.5onion
- 1bell pepper
- 2 clovesgarlic
- 100 gspinach
Steps
- Wrap the tofu in a clean kitchen towel or paper towels and press gently for a few minutes to remove excess water, then crumble it into bite-sized, uneven pieces with your hands.
- Dice the onion and bell pepper into small pieces, and mince the garlic.
- Heat the olive oil in a skillet over medium heat. Add the onion and bell pepper and sauté for 4 minutes, until softened.
- Stir in the garlic and cook for 30 seconds until fragrant.
- Add the crumbled tofu, turmeric, salt, and black pepper. Stir to coat the tofu evenly with the spices.
- Cook for 5-6 minutes, stirring occasionally, until the tofu is lightly golden at the edges and heated through.
- Fold in the spinach and cook for 1-2 minutes, just until it wilts into the scramble.
- Remove the pan from the heat, sprinkle in the nutritional yeast, and stir through. Taste and adjust salt and pepper as needed.
- Serve immediately while hot.
Tips
- Press the tofu briefly before cooking — squeezing out extra water helps it brown instead of steam in the pan.
- Turmeric gives the scramble its egg-yolk color, but go easy on it; too much turns the dish bitter.
- Nutritional yeast adds a savory, cheesy note — stir it in off the heat so it doesn't clump or scorch.
- Crumble the tofu into varied sizes, from fine pieces to small chunks, for a more convincing scrambled-egg texture.
