Tofu Scramble Plant-Based (Printable)

Protein-rich tofu crumbled with aromatic spices, colorful vegetables, and nutritional yeast for a satisfying plant-based breakfast.

# Ingredient List:

→ 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 & 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

# Directions:

01 - Crumble the pressed 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 diced 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 Tips:

01 -
  • It tastes indulgently savory and complex, nothing like the bland health food you might expect tofu to be.
  • You'll feel genuinely energized for hours, not that mid-morning crash that comes with heavier breakfasts.
  • It comes together faster than you can make toast, so those rushed mornings become manageable.
02 -
  • Pressing your tofu is not optional—it's the difference between a scramble that tastes good and one that tastes transcendent.
  • Kala namak smells funky straight from the jar, but once it hits the warm tofu and mingles with the other spices, it creates an egglike quality that's genuinely uncanny in the best way.
  • Don't overcrowd the pan or stir constantly; give the tofu a moment to rest so it can develop those golden, slightly crispy edges.
03 -
  • If you find yourself without kala namak, a pinch of nutritional yeast added at the end can approximate that eggy flavor in a pinch—not identical, but genuinely helpful.
  • Prep all your vegetables the night before if you're cooking this on a rushed morning; having everything diced and waiting makes the actual cooking feel like meditation instead of stress.
  • Taste as you season rather than measuring spices by rote; every brand of tofu and vegetable has slightly different moisture and flavor, so your palate is your best tool here.
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