Tofu Scramble (Printable)
Protein-packed tofu scramble with turmeric, spinach and peppers—quick, savory, and easy to customize.
# Ingredient List:
→ Tofu
01 - 7 oz firm tofu, drained and crumbled
→ Vegetables
02 - 1 small onion, diced
03 - 1/2 red bell pepper, diced
04 - 3.5 oz baby spinach, roughly chopped
05 - 1 small tomato, chopped (optional)
→ Spices & Flavorings
06 - 1 tablespoon olive oil
07 - 1/2 teaspoon turmeric powder
08 - 1/2 teaspoon ground cumin
09 - 1/4 teaspoon garlic powder
10 - 1/8 teaspoon black salt (kala namak) or regular salt, to taste
11 - Black pepper, to taste
→ Garnish
12 - Fresh chives or parsley, chopped (optional)
# Directions:
01 - Heat olive oil in a non-stick skillet over medium heat.
02 - Add diced onion and red bell pepper, sauté for 2 to 3 minutes until softened.
03 - Stir in crumbled tofu and cook for 2 minutes, breaking it up further with a spatula.
04 - Sprinkle turmeric, cumin, garlic powder, black salt, and black pepper over the tofu. Mix thoroughly and allow the turmeric to color the tofu evenly.
05 - Fold in baby spinach and tomato if using. Cook for 2 to 3 minutes, stirring until spinach wilts and the mixture is hot throughout.
06 - Taste and adjust seasoning as needed. Serve hot, garnished with fresh chives or parsley.
# Expert Tips:
01 -
- You get all the comfort of a classic scramble with none of the eggs, and the golden turmeric makes it as beautiful as it tastes.
- This recipe became a staple once I realized how easy it is to riff on—even with a nearly empty fridge.
02 -
- If you skip pressing the tofu, you risk a watery scramble that can never quite recover.
- The first time I tried black salt, I accidentally added too much and learned: a little delivers all the magic you need.
03 -
- Always cook the veggies until just softened—not mushy—for a scramble with real character.
- If you want brighter flavor, finish with a squeeze of lemon or a sprinkle of fresh parsley.