Tofu Scramble (Printable)
Protein-rich tofu scramble with turmeric, spinach and peppers; ready in 20 minutes.
# What You Need:
→ Tofu
01 - 7 ounces firm tofu, drained and crumbled
→ Vegetables
02 - 1 small onion, diced
03 - 1/2 red bell pepper, diced
04 - 3.5 ounces baby spinach, roughly chopped
05 - 1 small tomato, chopped (optional)
→ Spices and Flavorings
06 - 1 tablespoon olive oil
07 - 1/2 teaspoon turmeric powder
08 - 1/2 teaspoon ground cumin
09 - 1/4 teaspoon garlic powder
10 - 1/8 teaspoon black salt (kala namak) or regular salt, to taste
11 - Black pepper, to taste
→ Garnish
12 - Fresh chives or parsley, chopped (optional)
# Steps:
01 - Warm olive oil in a non-stick skillet over medium heat.
02 - Add diced onion and red bell pepper to the skillet. Cook for 2 to 3 minutes until the vegetables soften, stirring occasionally.
03 - Add crumbled tofu and continue cooking for 2 minutes, using a spatula to further break up the tofu.
04 - Sprinkle turmeric, ground cumin, garlic powder, black salt, and black pepper over the tofu mixture. Stir thoroughly to distribute spices evenly and allow the turmeric to impart color.
05 - Fold in baby spinach and tomato, if desired. Cook for an additional 2 to 3 minutes, stirring until spinach wilts and the mixture is heated through.
06 - Taste the mixture and adjust seasoning if needed.
07 - Serve immediately, garnished with chopped fresh chives or parsley as desired.
# Expert Hints:
01 -
- The black salt trick gives a magical 'eggy' flavor, so you'll never miss the original.
- You can toss in any leftover veggies—nothing ever goes to waste.
02 -
- If you skip draining the tofu, you may end up with a watery scramble (I learned this the messy way).
- The difference when using black salt is genuinely surprising—it takes things up a notch.
03 -
- Let the scramble sit for a minute at the end to help the flavors meld—resist stirring nonstop.
- Using kala namak is the not-so-secret signature if you're serving this to someone skeptical about 'eggless' eggs.