Tofu Scramble with Veggies (Print)
Quick protein-rich tofu scramble with turmeric, sautéed peppers and spinach, ready in 20 minutes.
# 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 Steps:
01 - Heat olive oil in a non-stick skillet over medium heat.
02 - Add the diced onion and red bell pepper. Sauté for 2 to 3 minutes until softened.
03 - Stir in the crumbled tofu and cook for 2 minutes, breaking it up with a spatula.
04 - Sprinkle turmeric, ground cumin, garlic powder, black salt, and black pepper over the tofu. Mix thoroughly until evenly coated.
05 - Add the baby spinach and tomato, if using. Cook for another 2 to 3 minutes, stirring until the spinach wilts and the mixture is uniformly heated through.
06 - Taste the scramble and adjust seasoning as needed.
07 - Serve immediately, garnished with chopped chives or parsley if desired.
# Expert Suggestions:
01 -
- The secret here is black salt which adds a subtle eggy flavor that’ll impress even longtime tofu skeptics.
- It’s endlessly customizable and comes together in about 20 minutes when you want a fuss-free nourishing meal.
02 -
- Rushing the tofu step can leave it watery—give it time to dry out and soak up all those flavors.
- Once I started adding turmeric and kala namak, the scramble took on a whole new level of tastiness.
03 -
- Always use firm or extra-firm tofu for the best texture.
- Heating your spices in the pan for a few seconds unlocks their fragrance before mixing with the tofu.