Tofu Scramble with Spinach and Peppers
Crumbled firm tofu cooked with peppers, onion, turmeric and nutritional yeast until golden and fluffy, with spinach folded in at the end. A protein-packed vegan breakfast in 25 minutes.
Chef's note Black salt (kala namak) is my secret for a really eggy flavor. Swap a pinch of it for some of the regular salt if you can find it.
Chef's note Black salt (kala namak) is my secret for a really eggy flavor. Swap a pinch of it for some of the regular salt if you can find it. The turmeric is mostly there for the sunny color, so don't overdo it.
Ingredients
- 14 oz firm tofu drained
- 2 tbsp olive oil
- ½ small onion diced
- 1 red bell pepper diced
- 2 cloves garlic minced
- ½ tsp ground turmeric
- ½ tsp ground cumin
- ¾ tsp kosher salt
- 2 tbsp nutritional yeast
- 2 tbsp unsweetened plant milk
- 3 oz baby spinach about 3 big handfuls
- ¼ tsp black pepper
Steps
Pat 14 oz firm tofu dry with a towel and crumble it into a bowl with your hands, leaving some pieces bigger than others so it looks like scrambled eggs.
Heat 2 tbsp olive oil in a large nonstick skillet over medium heat. Cook ½ small onion and 1 red bell pepper until softened, about 5 minutes. Add 2 cloves garlic for 30 seconds.
Add the tofu, ½ tsp ground turmeric, ½ tsp ground cumin and ¾ tsp kosher salt. Cook, folding now and then, 5 to 6 minutes, until golden in spots and any extra water has cooked off.
Stir in 2 tbsp nutritional yeast and 2 tbsp unsweetened plant milk, which make it creamy. Add 3 oz baby spinach and fold until just wilted, about 1 minute. Season with ¼ tsp black pepper and serve with toast or warm tortillas.
Variations
Cooks branch a recipe to save their own take. The original never changes.
No variations yet. Be the first.
Ratings and comments
No comments yet.
For search engines and AI assistants
This recipe is also available as JSON and plain text, carries schema.org Recipe data, and can be scaled or added to a shopping list by any assistant connected to the Befana MCP server.