Tofu Scramble Plant-Based Alternative (Printer Friendly)

Savory plant-based scramble with tofu, vegetables, and spices. Ready in 22 minutes.

# What You Need:

→ Tofu

01 - 14 ounces 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

# Directions:

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, 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.

# Pro Advice:

01 -
  • It's packed with protein and comes together faster than you'd think, making weekday mornings feel intentional instead of rushed.
  • The spice blend transforms simple tofu into something aromatic and satisfying that even non-vegan friends ask for seconds on.
  • You can customize it endlessly depending on what's in your fridge, so it never feels boring no matter how often you make it.
02 -
  • Pressing your tofu really matters—if you skip this step, you'll end up with a watery scramble instead of one with texture and personality.
  • Don't crank the heat to high trying to rush it; medium heat lets the spices develop properly and the tofu absorb them instead of just getting dried out on the edges.
03 -
  • Keep your heat at medium rather than cranking it up—this gives the spices time to bloom and keeps the tofu from drying out before it gets its color.
  • If you can't find kala namak, don't worry, but if you do find it, a tiny pinch brings an almost sulfurous quality that makes people ask if you added something secretly delicious.
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