Tofu Scramble Plant-Based Alternative (Printable)

Protein-rich plant-based dish with crumbled tofu, colorful vegetables, and warming spices ready in 22 minutes.

# 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 & 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 Make It:

01 - Crumble the tofu into bite-sized pieces using your hands or a fork; set aside.
02 - Heat olive oil in a large non-stick skillet over medium heat. Add onion and sauté for 2 minutes until softened.
03 - Add 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 tomato and 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's ready in under 25 minutes but tastes like you've been cooking all morning.
  • The kala namak is a secret ingredient that makes people ask what your mystery ingredient is.
  • You can pile it onto toast, tuck it into wraps, or eat it straight from the pan—it works everywhere.
  • Packed with protein and real vegetables, so you're actually nourishing yourself at breakfast.
02 -
  • The kala namak is completely optional but genuinely transformative if you want that savory, slightly sulfurous note that makes people think they're eating scrambled eggs.
  • Pressing your tofu isn't a nice-to-have—it's the difference between a wet, flavorless scramble and one with golden, crispy edges that actually taste seasoned.
03 -
  • Keep your pan at medium heat and resist the urge to turn it up—patience gives you golden tofu instead of burnt spices.
  • Nutritional yeast is subtle until you add it, then it's suddenly indispensable; don't skip it if you want that savory depth.
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