Description
A quick and flavorful vegan tofu scramble that mimics the taste and texture of scrambled eggs, packed with protein and perfect for breakfast.
Ingredients
Scale
- 400 g (14 oz) firm tofu
- 1 tbsp (15 ml) olive oil
- 1 small yellow onion, finely diced (about 70 g / 2.5 oz)
- 1/2 cup diced bell pepper (75 g / 2.6 oz)
- 1 clove garlic, minced
- 1/2 tsp (1.5 g) turmeric
- 1/4 tsp (0.5 g) ground cumin
- 2 tbsp (12 g) nutritional yeast
- 1/4 tsp (1.5 g) kala namak (black salt)
- 1/4 tsp sea salt (1.5 g)
- 1/8 tsp black pepper (0.25 g)
- 2 tbsp (30 ml) unsweetened plant milk (soy or oat)
- 2 tbsp chopped fresh parsley or chives (6 g)
- Optional add-ins: sautéed mushrooms, spinach (30 g / 1 oz), crumbled tempeh
Instructions
- Press and crumble the tofu: Drain tofu and press for 8–10 minutes. Crumble into a bowl.
- Heat oil in a skillet over medium heat for 30 seconds. Add onion and sauté until translucent, about 4–5 minutes.
- Add bell pepper and garlic; cook for 2 minutes more.
- Increase heat to medium-high and add the crumbled tofu. Cook for 4–5 minutes until golden edges form.
- Stir in turmeric, cumin, nutritional yeast, plant milk, kala namak, and sea salt. Cook for 1–2 minutes until spices bloom.
- Fold in spinach if using and cook until wilted. Finish with parsley or chives and black pepper.
- For crispy bits, spread scramble evenly and cook without stirring for 1-2 minutes.
Notes
For best texture, avoid overpressing tofu. Use a wide pan and higher heat for better browning.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Sautéing
- Cuisine: Vegan
Nutrition
- Serving Size: 1 serving
- Calories: 210
- Sugar: 3g
- Sodium: 360mg
- Fat: 12g
- Saturated Fat: 1.5g
- Unsaturated Fat: 10.5g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 0mg