Save Start your day with a vibrant and protein-rich Tofu Scramble. This plant-based classic offers a savory experience that rivals traditional eggs, blending the satisfying texture of firm tofu with a colorful array of fresh vegetables and warming spices. It is the perfect choice for a hearty breakfast or a leisurely weekend brunch.
Save Whether you are a long-time vegan or simply looking to incorporate more plant-based meals into your diet, this scramble is a game-changer. The aromatic blend of turmeric, cumin, and smoked paprika creates a beautiful golden hue and a deep, savory flavor profile that is both comforting and energizing.
Ingredients
- 400 g (14 oz) firm tofu, drained and pressed
- 1 small onion, finely diced
- 1 red bell pepper, diced
- 100 g (1 cup) baby spinach, roughly chopped
- 1 medium tomato, diced
- 1 tbsp olive oil
- 1/2 tsp ground turmeric
- 1/2 tsp ground cumin
- 1/4 tsp smoked paprika
- 1/4 tsp black pepper
- 1/2 tsp kala namak (black salt), optional for eggy flavor
- 1/2 tsp regular salt, or to taste
- 2 tbsp nutritional yeast
- 2 tbsp non-dairy milk (optional, for creaminess)
- Fresh chives or parsley, chopped (for garnish)
Instructions
- Step 1: Prepare the Tofu
- Crumble the tofu into bite-sized pieces using your hands or a fork; set aside.
- Step 2: Sauté the Aromatics
- Heat olive oil in a large non-stick skillet over medium heat. Add onion and sauté for 2 minutes until softened.
- Step 3: Cook the Peppers
- Add red bell pepper and cook for 3 minutes, stirring occasionally.
- Step 4: Season the Tofu
- Stir in the crumbled tofu, turmeric, cumin, smoked paprika, black salt (if using), regular salt, and black pepper. Mix well to coat the tofu evenly with spices.
- Step 5: Brown the Scramble
- Cook for 4–5 minutes, stirring frequently, until the tofu is heated through and slightly golden.
- Step 6: Add Fresh Greens
- Add tomato and spinach, and cook for another 2–3 minutes until the spinach wilts and the tomato softens.
- Step 7: Final Flourish
- Stir in nutritional yeast and non-dairy milk (if using) for extra flavor and creaminess.
- Step 8: Garnish and Serve
- Adjust seasoning to taste. Remove from heat, garnish with fresh herbs, and serve hot.
Zusatztipps für die Zubereitung
Using kala namak (black salt) is the secret to achieving an authentic "eggy" sulfur-like flavor. Additionally, pressing the tofu beforehand is essential to remove excess moisture, allowing it to soak up the spices and achieve a better texture in the skillet.
Varianten und Anpassungen
This recipe is highly versatile. You can add extra flavor and texture by incorporating sautéed mushrooms or zucchini. If you don't have spinach on hand, feel free to swap it for other leafy greens such as chopped kale or Swiss chard.
Serviervorschläge
For a complete and balanced meal, serve your tofu scramble with a side of toasted whole-grain bread, sliced avocado, or crispy roasted potatoes. It also works wonderfully as a filling for breakfast burritos or tacos.
Save Enjoy this flavorful and nutritious tofu scramble as a regular part of your breakfast routine. It’s a delicious way to fuel your morning with wholesome ingredients and bold, satisfying spices.
Common Questions
- → What does kala namak taste like?
Kala namak, or Himalayan black salt, has a distinct sulfurous flavor that remarkably mimics the taste of eggs. It's completely optional but recommended for anyone seeking an authentic egg-like experience in their plant-based cooking.
- → Can I make this ahead of time?
Yes, this scramble reheats beautifully. Store in an airtight container in the refrigerator for up to 4 days. Reheat in a skillet over medium heat with a splash of non-dairy milk to restore creaminess, or microwave in 30-second intervals.
- → What vegetables work best in tofu scramble?
While this version uses bell pepper, tomato, and spinach, you can customize with mushrooms, zucchini, diced potatoes, kale, or Swiss chard. Sauté harder vegetables like potatoes or carrots before adding the tofu for even cooking.
- → Is firm tofu necessary for this dish?
Firm tofu holds its shape best during cooking and provides the most satisfying texture. Extra-firm tofu works well too, but softer varieties may become mushy. Always drain and press the tofu before crumbling to remove excess moisture.
- → How do I get the best yellow color?
Turmeric is the key to achieving that classic golden hue. The amount specified creates a rich yellow color without overwhelming the flavor. For an even brighter result, add a pinch more turmeric, though be aware it will slightly intensify the earthy taste.
- → What can I serve with tofu scramble?
This versatile dish pairs wonderfully with toast, bagels, or English muffins. Add sliced avocado, roasted potatoes, hash browns, or fresh fruit on the side. For a complete brunch spread, serve with vegan sausage links or breakfast patties.