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Golden tofu scramble with red bell pepper, spinach and chives in a cast-iron skillet, served with toast, avocado and salsa

Fluffy Tofu Scramble

Soft, golden tofu curds with sautéed onion, bell pepper and spinach, seasoned with turmeric, nutritional yeast and black salt for a classic egg-style breakfast scramble in 15 minutes.
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 3 servings
Ingredients Method Notes

Ingredients
  

  • 14 oz block firm tofu drained
  • 1 tablespoon olive oil
  • 1/2 small onion, finely diced
  • 1/2 red bell pepper, diced
  • 1 cup baby spinach, loosely packed
  • 2 tablespoons nutritional yeast
  • 1/2 teaspoon ground turmeric
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon kala namak (Indian black salt) or regular salt
  • black pepper to taste
  • 2-3 tablespoons unsweetened plant milk
  • 1 tablespoon chopped fresh chives for garnish

Method
 

  1. Drain the tofu and gently press it between a few paper towels to remove excess water. Pressing it for just a couple of minutes is plenty; you want it to stay a little moist.
  2. Heat the olive oil in a nonstick skillet over medium heat. Add the onion and bell pepper and cook for 4-5 minutes until softened.
  3. Crumble the tofu into the pan with your hands, leaving some larger pieces for an egg-like texture. Cook for 2-3 minutes, stirring gently.
  4. Sprinkle in the nutritional yeast, turmeric and garlic powder. Stir until the tofu is evenly golden, then add the plant milk to make it creamy.
  5. Add the spinach and cook for about 1 minute, just until wilted.
  6. Turn off the heat and season with the black salt and pepper. Add the black salt at the end so its egg-like flavor stays bright. Top with chives and serve.

Notes

Firm tofu gives the most egg-like curds; extra-firm works too but will be a little drier, so add an extra splash of plant milk. Swap in any vegetables you like: mushrooms, tomatoes, zucchini or leftover roasted potatoes are all great. Top with a spoonful of salsa or some sliced avocado.