Tofu Scramble with Veggies (Printable Version)
Protein-rich tofu scramble with turmeric, spinach and bell pepper — ready in 20 minutes for a colorful plant-based meal.
# Ingredient List:
→ Tofu
01 - 7 oz firm tofu, drained and crumbled
→ Vegetables
02 - 1 small onion, diced
03 - 1/2 red bell pepper, diced
04 - 3.5 oz baby spinach, roughly chopped
05 - 1 small tomato, chopped (optional)
→ Spices & 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)
# How to Make:
01 - Heat olive oil in a non-stick skillet over medium heat.
02 - Add diced onion and red bell pepper. Sauté for 2–3 minutes until vegetables soften.
03 - Stir in crumbled tofu and cook for 2 minutes, using a spatula to break it up further.
04 - Sprinkle turmeric, cumin, garlic powder, black salt, and black pepper over the tofu. Mix thoroughly to distribute spices and evenly color the tofu.
05 - Fold in spinach and chopped tomato if using. Continue to cook for 2–3 minutes, stirring frequently, until spinach wilts and mixture is heated through.
06 - Taste and adjust seasoning if needed. Serve hot, garnished with fresh chives or parsley.
# Expert Tips:
01 -
- It’s packed with protein and takes no time, so you can pretend you meal-prepped all week.
- The flavors pop, and it lets you use up any veggies lingering in your fridge—no food guilt here.
02 -
- Once, I skipped draining the tofu and ended up with a watery scramble—don’t make my mistake; press it lightly first.
- Discovering kala namak was a game changer—the “eggy” aroma lifts everything to a new level.
03 -
- If you prefer a creamier texture, stir in a splash of plant milk while everything’s still in the skillet.
- Leaving the pan undisturbed for a minute lets a crispy layer form that’s ridiculously satisfying to scoop up.