Tofu Scramble Plant-Based Breakfast (Print Version)

Protein-packed tofu with vegetables and spices for a satisfying plant-based morning meal

# What You’ll Need:

→ 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:

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 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, regular 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 Advice:

01 -
  • It comes together faster than you'd expect, leaving you time to brew proper coffee instead of rushing.
  • The spice blend gives it an authentic eggy richness without any actual eggs, which is the kind of small magic that surprises even skeptical breakfast eaters.
  • You can toss in whatever vegetables you have lingering in your crisper drawer and it somehow gets better each time.
02 -
  • Pressing your tofu genuinely matters because wet tofu will steam instead of developing those small golden crispy edges that make it interesting.
  • Kala namak is a revelation if you find it, but regular salt works perfectly fine if you can't track it down, so don't let that stop you.
  • The spinach will seem like too much until it hits the hot pan and suddenly becomes a normal amount, so trust the process.
03 -
  • Don't skip pressing your tofu because those 10 minutes of patience are what separate a scramble with actual texture from one that's soggy.
  • Kala namak is worth hunting down online because it genuinely tastes like sulfur in the best possible way, making this taste shockingly egg-like.
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