Introduction
Start your day with a protein-packed and flavourful breakfast that’s quick and easy to prepare! This vegan tofu scramble with spinach and tomatoes is a perfect plant-based alternative to scrambled eggs. It’s loaded with nutrients, thanks to the tofu, fresh spinach, and juicy tomatoes. Pair it with whole-grain toast or enjoy it as is for a hearty meal. If you love quick breakfast ideas, check out our Fluffy Vegan Pancakes or Simple Vegan Oatmeal.
Ingredients for Vegan Tofu Scramble
For the Scramble:
- 1 block (14 oz) firm tofu(Health Benefits of Tofu)
- 1 tbsp olive oil
- 1 small onion (finely chopped)
- 1 clove garlic (minced)
- 1 cup fresh spinach (roughly chopped)
- 1 cup cherry tomatoes (halved)
- ½ tsp turmeric powder(Turmeric Nutrition Facts)
- ½ tsp paprika
- ¼ tsp black salt (Kala Namak) for eggy flavour
- Salt and pepper to taste
Optional Add-Ins:
- ¼ cup nutritional yeast
- 2 tbsp chopped parsley or cilantro
- A splash of plant-based milk (how to make homemade nut milk)
Step-by-Step Instructions
Step 1: Prepare the Tofu
Drain the tofu and press it to remove excess water. Use a fork or your hands to crumble the tofu into small pieces.
Step 2: Sauté the Vegetables
- Heat olive oil in a large skillet over medium heat.
- Add chopped onions and cook until translucent.
- Stir in the minced garlic and cook for another minute.
- Toss in the spinach and tomatoes, cooking until the spinach wilts and tomatoes soften.
Step 3: Cook the Tofu Scramble
- Add the crumbled tofu to the skillet.
- Sprinkle turmeric, paprika, and black salt over the tofu, stirring well to coat evenly.
- Cook for 5–7 minutes, stirring occasionally, until the tofu is heated through.
For a creamier texture, add a splash of plant-based milk. If you enjoy versatile recipes, try pairing this scramble with our Vegan Chickpea Salad Sandwich.
Step 4: Season and Serve
Adjust the salt and pepper to taste. Garnish with fresh parsley or cilantro if desired. Serve immediately with toast, avocado slices, or even in a wrap for a hearty vegan breakfast!
Why You’ll Love This Recipe
- High in Protein: Perfect for a filling breakfast.
- Quick and Easy: Ready in less than 20 minutes.
- Customisable: Add your favourite veggies or seasonings.
Tips for Perfect Tofu Scramble
- Use Black Salt (Kala Namak): Adds an authentic eggy flavour.
- Don’t Overcook: Tofu can become dry if cooked too long.
- Experiment with Veggies: Try bell peppers, mushrooms, or zucchini for variety.
Explore more healthy breakfast recipes like our Smoothie Bowl or Vegan Avocado Toast.
FAQs
1. Can I use silken tofu for this recipe?
No, firm or extra-firm tofu works best to achieve a scrambled egg-like texture.
2. What can I substitute for black salt?
Regular salt works, but you’ll miss the eggy flavour.
3. Is this tofu scramble gluten-free?
Yes, it’s naturally gluten-free. Just ensure your seasonings and add-ins are gluten-free too.
4. How can I store leftovers?
Refrigerate in an airtight container for up to 3 days. Reheat on the stovetop or in the microwave.
5. Can I freeze tofu scramble?
It’s not recommended as the texture changes upon freezing.
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