Tofu Scramble with Peppers and Spinach
In short: Crumbled firm tofu cooked with turmeric, red pepper and spinach into a golden, savory scramble that comes together in one pan in 20 minutes. It takes about 22 min in total and makes 3 servings.
- Prep
- 10 min
- Cook
- 12 min
- Total
- 22 min
- Servings
- 3
- Difficulty
- Easy
- Calories
- 225 kcal
Tofu scramble is the plant-based answer to a hot pan of eggs, and it has become a standard weekend breakfast in vegan kitchens everywhere. Firm tofu is crumbled into a skillet with onion and pepper, then colored with turmeric and seasoned with nutritional yeast for a savory, slightly cheesy flavor. Spinach wilts in at the end. Serve it on toast, in wraps or next to roasted potatoes.
Instructions
- Heat the oil in a large nonstick skillet over medium heat. Add the onion and pepper and cook for 5 minutes, stirring now and then, until the onion turns soft and translucent.
- Stir in the garlic, turmeric, cumin and paprika and cook for 30 seconds until fragrant.
- Crumble the tofu into the pan with your hands, leaving some pieces large and some small. Add the salt and pepper.
- Cook for 5 to 6 minutes, stirring and scraping the pan, until the tofu is hot, evenly yellow and the surface moisture has cooked off.
- Add the nutritional yeast and spinach and stir for 1 to 2 minutes, until the spinach wilts.
- Take the pan off the heat and stir in the lemon juice and the black salt if you are using it. Taste and add more salt if needed.
- Scatter the chives over the top and serve right away while it is hot.
Tips
- Do not press the tofu for this recipe. A little moisture keeps the scramble soft and creamy, and it cooks off in the pan.
- Black salt smells of sulfur and gives the dish an egg-like note. It is easy to find in Indian grocery shops and online, but the scramble is good without it.
Questions and answers
Can I meal prep tofu scramble?
Yes. It keeps in the fridge for up to 4 days in a sealed container. Reheat it in a skillet over medium heat with a splash of water so it stays soft.
Why is my tofu scramble watery?
Either the heat was too low or the pan was too crowded. Use a wide skillet over medium heat, not lower, and keep stirring until the liquid has cooked off, about 5 to 6 minutes.
What can I serve with tofu scramble?
Toast, roasted potatoes, sliced avocado, baked beans or warm tortillas all work. It also makes a good filling for a breakfast wrap.
How long does it take to make Tofu Scramble with Peppers and Spinach?
About 22 min in total: 10 min of preparation and 12 min of cooking.
How many calories are in Tofu Scramble with Peppers and Spinach?
About 225 kcal per serving, with 17 g of protein, 10 g of carbohydrates and 13 g of fat. These values are estimates.
Nutrition per serving
| Calories | 225 kcal |
|---|---|
| Protein | 17 g |
| Carbohydrates | 10 g |
| Fat | 13 g |
| Fiber | 4 g |
| Sugar | 4 g |
| Sodium | 620 mg |
Estimated values, calculated from the ingredients.
