Tofu Scramble
Instructions
- 1
Drain the tofu and press it between paper towels or a clean kitchen towel for 5 minutes to remove excess moisture. Crumble it into bite-sized pieces with your hands or a fork.
- 2
Heat olive oil in a large skillet over medium-high heat. Add the diced onion and bell pepper, sautéing for 4-5 minutes until softened.
- 3
Add the minced garlic and cook for 30 seconds until fragrant.
- 4
Add the crumbled tofu to the skillet, breaking up any large chunks. Cook for 3-4 minutes, stirring occasionally.
- 5
Sprinkle in the turmeric, cumin, and smoked paprika, stirring well to coat the tofu evenly. The turmeric will give it that golden, egg-like color.
- 6
Add the nutritional yeast and soy sauce, mixing thoroughly. Cook for 2-3 minutes to allow the flavors to develop.
- 7
Toss in the cherry tomatoes and cook for 2 minutes until they start to soften.
- 8
Add the fresh spinach and stir until wilted, about 1-2 minutes.
- 9
Season with salt and black pepper to taste. Remove from heat.
- 10
Garnish with sliced green onions and serve hot with toast, avocado, or your favorite breakfast sides.
Chef's Note
"This vibrant tofu scramble is my go-to for a protein-packed breakfast that even skeptics love—the nutritional yeast adds a savory, almost cheesy depth while turmeric gives it that classic scrambled egg color. Serve it with warm toast or wrapped in a tortilla, and don't skip the fresh spinach for that perfect wilted texture."
