Vegan Tofu Scramble

Total time25 min

Prep time10 min

Cook time15 min

4.7

(14)

Mornings just got a whole lot more satisfying, and you won't miss eggs for a single second. Firm tofu gets pressed, crumbled into rough curds, and seared until the edges turn golden — giving you that hearty, textured bite that makes a scramble feel like a real meal. The real magic here is black salt, also called kala namak, which brings a subtle sulfurous note that mimics the flavor of eggs in a way that's genuinely surprising the first time you taste it. Turmeric gives everything that warm golden color, while smoked paprika, cumin, nutritional yeast, and tamari layer in savory depth that keeps each forkful interesting. Wilted baby spinach folds in at the end for a pop of green and a little extra nutrition without any fuss. It serves four, so it's just as good for a lazy weekend brunch with friends as it is for weekday meal prep. Finish it with fresh chives and a hit of hot sauce, and you've got a plate that looks and tastes like you actually know what you're doing in the kitchen.

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Ingredients

4 servings

1 block (14 oz) firm tofu
2 tbsp olive oil
1 small yellow onion, finely diced
1 red bell pepper, diced
3 cloves garlic, minced
½ tsp ground turmeric
½ tsp smoked paprika
¼ tsp ground cumin
¼ tsp black salt (kala namak)
¼ tsp black pepper
3 tbsp nutritional yeast
1 tbsp tamari
2 cups baby spinach, loosely packed

For serving

2 tbsp fresh chives, thinly sliced (optional)
hot sauce, to taste (optional)

Instructions

1
Drain the tofu and press it firmly between two clean kitchen towels or paper towels, pressing out as much moisture as possible. Crumble the tofu into rough, uneven pieces roughly the size of scrambled egg curds and set aside.
2
Heat the olive oil in a 12-inch skillet over medium-high heat until shimmering. Add the onion and bell pepper and cook, stirring occasionally, until softened and the onion is translucent, about 5 minutes.

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