Easy Tofu Scramble
A protein-packed savory breakfast that rivals scrambled eggs in both taste and texture. Kala namak (black salt) gives it that unmistakable eggy flavor, while turmeric adds a beautiful golden color.
Ingredients
- • 1 block (14 oz) extra-firm tofu, drained and pressed
- • 1 tbsp olive oil
- • 1/2 medium yellow onion, finely diced
- • 1/2 red bell pepper, diced
- • 2 cups fresh baby spinach
- • 2 cloves garlic, minced
- • 1/2 tsp ground turmeric
- • 1/2 tsp garlic powder
- • 1/4 tsp smoked paprika
- • 1/4 tsp kala namak (black salt) — or regular salt to taste
- • 2 tbsp nutritional yeast
- • 1 tbsp soy sauce or tamari
- • Fresh cracked black pepper
- • Sourdough toast for serving
Instructions
Press the tofu by wrapping it in a clean kitchen towel and placing a heavy pan on top for 10 minutes. This removes excess moisture for a better texture.
Heat olive oil in a large non-stick skillet over medium-high heat. Add the diced onion and bell pepper and sauté for 3-4 minutes until softened.
Crumble the pressed tofu directly into the pan with your hands, breaking it into uneven pieces to mimic the look of scrambled eggs.
Add the garlic, turmeric, garlic powder, smoked paprika, and kala namak. Stir well to coat all the tofu evenly.
Cook for 5-7 minutes, stirring occasionally, until the tofu is heated through and starting to get golden edges.
Add the soy sauce and nutritional yeast, stirring to combine. The nutritional yeast adds a cheesy, savory depth.
Fold in the fresh spinach and cook for 1-2 minutes until just wilted.
Serve immediately on warm sourdough toast with fresh cracked black pepper.