Vegetarian Vegan Tofu Scramble

Total time25 min

Prep time10 min

Cook time15 min

This scramble is all about building deep flavor into crumbled tofu until it looks and tastes like a proper savory breakfast plate. Sautéed onion and red bell pepper form a sweet, softened base, and garlic gets cooked just until fragrant before the tofu goes in to pick up golden edges. Turmeric and smoked paprika give it that warm, golden hue and a gentle smokiness, while nutritional yeast adds a savory, cheesy-tasting depth without any dairy involved. Folding in baby spinach at the end wilts it down for a pop of color and nutrients, and a scatter of fresh chives on top keeps things bright. It's a hearty, protein-packed way to start the day, and it comes together in one skillet with minimal cleanup. This one's a natural fit for a vegetarian breakfast rotation, whether you're serving it solo or piling it onto toast.

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Ingredients

4 servings

1 block (14 oz) firm tofu
Wo Chong Extra Firm Tofu - 14 Oz
Good & Gather Organic Water Drained Super-firm Tofu 14 oz
Wegmans Organic Extra Firm Tofu, 14 oz
True Goodness by Meijer Organic Firm Tofu - 14 oz
Franklin Farms Organic Pressed Firm Tofu, 14 oz
See all
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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