Name: Tofu Scramble With Turmeric
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 2 servings
Ingredients: 14 oz Extra-firm tofu, drained and pressed; 1 tbsp Olive oil; 1 Small red onion, diced; 1 Red bell pepper, diced; 2 Garlic cloves, minced; 1/2 tsp Turmeric powder; 2 tbsp Nutritional yeast; 1/4 tsp Kala Namak (Black salt); 1/4 tsp Ground cumin; 2 tbsp Unsweetened plant milk (soy or almond); 1 cup Fresh baby spinach

"This vibrant, golden-hued tofu scramble is a protein-packed plant-based alternative to traditional eggs. Infused with aromatic turmeric, savory nutritional yeast, and fresh vegetables, it delivers a satisfying texture and rich flavor profile that will delight vegans and meat-eaters alike."

1 Ingredients

Qty	Item
14 oz 400 g	Extra-firm tofu, drained and pressed
1 tbsp 15 ml	Olive oil
1 100 g	Small red onion, diced
1 150 g	Red bell pepper, diced
2 10 g	Garlic cloves, minced
1/2 tsp 2.5 g	Turmeric powder
2 tbsp 10 g	Nutritional yeast
1/4 tsp 1.5 g	Kala Namak (Black salt)
1/4 tsp 1.25 g	Ground cumin
2 tbsp 30 ml	Unsweetened plant milk (soy or almond)
1 cup 30 g	Fresh baby spinach

2 Instructions

Press the tofu for 10 minutes to remove excess water, then crumble it into a bowl using your hands or a fork until it reaches an egg-like consistency.

Heat the olive oil in a large non-stick skillet over medium heat. Add the onion and bell pepper, sautéing for 5-7 minutes until softened.

Add the minced garlic and cook for an additional 1 minute until fragrant.

Stir in the crumbled tofu followed by the turmeric, nutritional yeast, cumin, and Kala Namak. Mix well to ensure the tofu is evenly coated in the golden spices.

Pour in the plant milk and stir. This prevents the tofu from drying out and creates a creamier texture. Cook for 3-5 minutes.

Fold in the baby spinach and cook until just wilted. Season with extra black pepper to taste.

Serve immediately, garnished with fresh chives or avocado.

·
Kala Namak (Indian Black Salt) is the secret ingredient for an authentic sulfurous 'eggy' smell and flavor.
·
For a 'soft scramble' texture, use firm tofu instead of extra-firm and add an extra splash of plant milk.
·
Adding black pepper not only adds flavor but also increases the bioavailability of the curcumin in the turmeric.
·
Sauté your veggies until they have a slight char for a deeper, smokier flavor profile.

? Frequently Asked Questions

Can I use silken tofu for this recipe?

Silken tofu is generally too soft and will turn into a liquid-like mush. Stick to firm or extra-firm tofu for the best results.

How long does tofu scramble last in the fridge?

It stores beautifully in an airtight container for up to 4 days. Reheat it in a pan with a splash of water or milk to refresh the texture.

What should I serve with tofu scramble?

It pairs perfectly with whole-grain toast, sliced avocado, breakfast potatoes, or tucked into a breakfast burrito.

Is turmeric tofu scramble gluten-free?

Yes, this recipe is naturally gluten-free. Just ensure your nutritional yeast and spices are processed in a gluten-free facility if you have a severe allergy.

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