Best Tofu Scramble
User Reviews
5
Best Tofu Scramble
Description
This tofu scramble starts by sautéing chopped yellow onion and red bell pepper in olive oil with a pinch of salt until softened. Turmeric and ground cumin are added to the vegetables, providing a subtle earthy flavor and the characteristic golden color associated with scrambled eggs. Extra-firm tofu is drained and crumbled directly into the skillet, where it heats through and absorbs the spices and vegetable flavors. Additional salt seasons the scramble during cooking.
Fresh spinach is stirred in last, wilting quickly from the residual heat, adding freshness and a mild texture contrast. Optionally, black salt (kala namak) can be sprinkled in to give an eggy sulfur-like flavor familiar to traditional scrambled eggs.
Served warm, this tofu scramble can accompany breakfast plates or light meals, offering a protein-rich vegan alternative with complementary textures from tender vegetables and spinach. The cumin introduces a Southwest-style note that can be omitted or increased to adjust flavor intensity.
Leftovers can be stored refrigerated and reheated gently, ensuring the tofu stays moist. Seasoning can be adapted to personal taste preferences.
Ingredients
- 1 tablespoon olive oil
- 1 small yellow onion , chopped (1 cup)
- 1 red bell pepper , chopped (1 cup)
- salt fine sea salt
- 1/2 teaspoon Turmeric
- 1/2 teaspoon cumin ground
- 1 (14 oz.) block extra-firm tofu
- 1 heaping cup spinach optional, fresh
- black salt to taste (optional, aka kala namak
Instructions
- Heat the olive oil in a skillet over medium-high heat, and saute the onion, pepper, and a 1/4 teaspoon of salt. Stir until softened, about 5 to 8 minutes.
- Drain the tofu while the veggies are cooking. There's no need to press it, since you can cook off any extra moisture in the skillet. Add the turmeric and cumin to the sauteed veggies and stir briefly, then crumble the tofu directly into the pan. Season with another 1/2 teaspoon of salt, and stir well.
- The tofu will start to pick up a yellow color from the turmeric, and you can break up any large clumps with the spatula and you stir. Once the tofu is hot, add in a big handful of fresh spinach, and stir again. It should wilt quickly from the heat, then it's ready to serve!
- Taste and adjust any seasoning, as needed. At this point, you can add a 1/4 teaspoon of black salt for an egg-y flavor, or just season with additional sea salt, to taste. Serve warm, with your favorite sides. Leftover tofu scramble can be stored in an airtight container in the fridge for up to 5 days. Reheat in a skillet over medium-high heat until warm, about 4-5 minutes.
Notes
- Nutrition info estimates half the batch per serving.
- The cumin adds a Southwest flavor but can be omitted for a more straightforward taste.
- Black salt (kala namak) imparts an egg-like flavor if desired.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2Serving
Amount Per Serving
Calories 230 kcal
% Daily Value*
| Calories | 230kcal | 12% |
| Carbohydrates | 16g | 5% |
| Protein | 16g | 32% |
| Fat | 11g | 17% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 6g | 30% |
| Sodium | 133mg | 6% |
| Potassium | 604mg | 13% |
| Fiber | 3g | 12% |
| Sugar | 9g | 18% |
| Vitamin A | 2387IU | 48% |
| Vitamin C | 101mg | 112% |
| Calcium | 91mg | 9% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
