Tofu Breakfast Scramble

Name: Tofu Breakfast Scramble
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Yield: 4 servings
Cuisine: American
Ingredients: 28 oz extra-firm tofu, pressed, crumbled; 2 tbsp olive oil; 1 yellow onion, finely diced; 1 red bell pepper, diced; 4 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

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.

22 minEasyServes 4250 cal/serving

AmericanBreakfastStovetopVeganHigh ProteinLow CarbGluten-FreeDairy-FreeEgg-FreeNut-FreeLow-SodiumPork-FreeCorn-Free

Ingredients

28 oz extra-firm tofu, pressed, crumbled
2 tbsp olive oil
1 yellow onion, finely diced
1 red bell pepper, diced
4 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

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.
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.
3

Add 4 minced garlic cloves and cook 30 seconds until fragrant.
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.
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.
6

Add 2 cups baby spinach and stir until wilted, about 1 minute. Taste and adjust seasoning. Serve immediately.

Questions

How long does Tofu Breakfast Scramble keep?

Refrigerate leftovers within two hours and eat them within three days. Reheat gently on the stovetop.

Can I halve or double Tofu Breakfast Scramble?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

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