Tofu Breakfast Scramble
A hearty plant-based breakfast scramble made with crumbled firm tofu seasoned with turmeric, nutritional yeast, and black salt for an egg-like flavor and color. Ready in under 20 minutes and packed with protein.
Ingredients
- 28 oz extra-firm tofu, pressed, crumbled
- 2 tbsp olive oil
- 1 yellow onion, finely diced
- 1 red bell pepper, diced
- 4 cloves garlic cloves, minced
- 2 cups baby spinach
- 1/2 tsp ground turmeric
- 2 tbsp nutritional yeast
- 1/2 tsp black salt (kala namak) or regular salt
- 1/2 tsp smoked paprika
- 1/2 tsp black pepper, freshly ground
- 2 tsp gluten-free tamari or soy sauce
Instructions
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1
Press 28 oz extra-firm tofu between clean kitchen towels or a tofu press for at least 5 minutes, then crumble it into rough, bite-sized pieces.
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2
Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add 1 finely diced yellow onion and 1 diced red bell pepper and cook, stirring, until softened, about 4 minutes.
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3
Add 4 cloves minced garlic cloves and cook 30 seconds until fragrant.
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4
Add the crumbled extra-firm tofu to the pan and spread it out. Cook undisturbed for 2 minutes to develop a little browning, then stir.
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5
Sprinkle in 1/2 tsp ground turmeric, 2 tbsp nutritional yeast, 1/2 tsp smoked paprika, 1/2 tsp black pepper, and 1/2 tsp black salt (kala namak) or regular salt. Add 2 tsp gluten-free tamari or soy sauce and toss everything well to coat. Cook 2 more minutes.
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6
Add 2 cups baby spinach and stir until wilted, about 1 minute. Taste and adjust seasoning. Serve immediately.