Save Start your day with a vibrant and protein-packed Tofu Scramble. This flavorful, plant-based alternative to traditional scrambled eggs is filled with colorful vegetables and aromatic spices like turmeric and cumin. Whether you are looking for a quick weekday meal or a leisurely weekend brunch, this dish offers a hearty, satisfying experience that is both vegan and gluten-free.
Save The combination of nutritional yeast and smoked paprika creates a savory profile, while the option of kala namak provides a surprisingly authentic eggy flavor. This scramble is not just for breakfast; it makes for a fantastic high-protein lunch as well.
Ingredients
- Tofu: 400 g (14 oz) firm tofu, drained and pressed
- Vegetables: 1 small onion (finely diced), 1 red bell pepper (diced), 100 g (1 cup) baby spinach (roughly chopped), 1 medium tomato (diced)
- Spices & Flavorings: 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 (optional), 1/2 tsp regular salt
- Additional: 2 tbsp nutritional yeast, 2 tbsp non-dairy milk (optional), fresh chives or parsley (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: Add Peppers
- Add red bell pepper and cook for 3 minutes, stirring occasionally.
- Step 4: Season the Mix
- 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: Cook the Tofu
- Cook for 4–5 minutes, stirring frequently, until the tofu is heated through and slightly golden.
- Step 6: Wilt the 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 a truly authentic eggy flavor. Additionally, pressing the tofu before cooking helps it absorb the spices more effectively. If you prefer a creamier texture, the addition of a little non-dairy milk at the very end makes a significant difference.
Varianten und Anpassungen
For extra flavor and texture, you can add sautéed mushrooms or zucchini to the skillet. If baby spinach is unavailable, feel free to swap it for kale or Swiss chard. The spice levels can also be adjusted by increasing the smoked paprika or adding a pinch of chili flakes.
Serviervorschläge
This scramble is incredibly versatile. Serve it alongside whole-grain toast, fresh avocado slices, or roasted potatoes for a complete meal. It also works perfectly inside a breakfast burrito or served over a bed of quinoa.
Save Enjoy this delicious and healthy Tofu Scramble as part of your morning routine. With its combination of fresh vegetables and savory spices, it is a satisfying dish that proves how easy and tasty plant-based eating can be.
Recipe FAQs
- → What gives tofu scramble its eggy flavor?
Kala namak, or black salt, contains sulfur compounds that mimic the taste of eggs. Turmeric provides the familiar yellow color, while nutritional yeast adds a savory, umami richness similar to egg dishes.
- → Can I make this ahead of time?
Yes, tofu scramble stores well in the refrigerator for 3-4 days. Reheat gently in a skillet or microwave, adding a splash of non-dairy milk to restore creaminess if needed.
- → What tofu texture works best?
Firm or extra-firm tofu pressed to remove excess moisture creates the ideal crumbly texture that holds its shape during cooking while absorbing the spice blend effectively.
- → Is this dish freezer-friendly?
While it can be frozen for up to 2 months, the texture may become slightly softer after thawing. For best results, refrigerate and consume within a few days.
- → What are good serving suggestions?
Serve warm with toast, roasted potatoes, or fresh avocado. This dish also works well in breakfast burritos, alongside vegan bacon, or topped with hot sauce for extra spice.
- → Can I add other vegetables?
Absolutely. Mushrooms, zucchini, kale, Swiss chard, or corn make excellent additions. Sauté hearty vegetables first before adding the tofu to ensure even cooking.