Tofu Scramble Recipe

Press and crumble tofu

Remove the tofu from its package and drain. Wrap in a clean kitchen towel or paper towels and press under a heavy pan or tofu press for 10–15 minutes to remove excess water. Once pressed, crumble the tofu into bite-sized pieces with your hands or a fork to resemble scrambled eggs.

Prep vegetables

Peel and finely dice the yellow onion. Mince the garlic. Core, seed, and dice the red bell pepper into small pieces. Roughly chop the baby spinach if the leaves are large. Thinly slice the chives or green onion.

Cook aromatics and vegetables

Heat 1 tablespoon of olive oil in a large nonstick or well-seasoned skillet over medium heat. Add the diced onion and a pinch of salt and sauté until translucent, about 4–5 minutes. Add the minced garlic and diced red bell pepper and cook for 2–3 minutes more until the pepper softens.

Add tofu and spices

Push the vegetables to the side, add the remaining 1 tablespoon of oil if needed, then add the crumbled tofu to the pan. Sprinkle the turmeric, ground cumin, smoked paprika, nutritional yeast, salt, and black pepper evenly over the tofu. Stir gently to combine so the tofu is evenly coated and the turmeric gives a golden color. Cook, stirring occasionally, for 4–6 minutes to let flavors marry and any remaining moisture evaporate.

Finish scramble

Stir in the soy sauce (or tamari) and the optional plant milk to add a bit of creaminess. Add the baby spinach and cook until wilted, about 1–2 minutes. Taste and adjust seasoning (add more salt, pepper, or soy sauce as needed). Remove from heat and stir in the sliced chives or green onion.

While the scramble is cooking, toast the whole wheat bread until golden brown. Spread a thin layer of vegan butter or brush with a little olive oil if desired.

Plate two slices of toast per serving (recipe makes 2–3 servings depending on appetite). Serve the tofu scramble alongside the toast. If using, squeeze a little lemon over the scramble just before serving for brightness.