5 from 21 votes
Best Tofu Scramble
The Best Tofu Scramble features crumbled extra-firm tofu sautéed with onions and red bell peppers, seasoned with turmeric and cumin for an earthy flavor and bright yellow color. Optional black salt adds an egg-like aroma. Including fresh spinach gives color and a gentle texture, making this scramble a flavorful plant-based alternative to eggs. It’s served warm and can be paired with various sides for a satisfying meal.
Prep Time
5 mins
Cook Time
10 mins
Total Time
15 mins
Servings:
2
Calories:
230 kcal
Course:
Breakfast
Cuisine:
Vegan
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 2 Serving
Amount Per Serving
Calories 230
% 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.