Description
Tofu scramble is the perfect savory high protein breakfast! This vegan version of scrambled eggs is flavorful, easy to make, and versatile.
Ingredients
Units
Scale
- 2 tablespoons oil
- 1/4 cup red onion, diced
- 1/3 cup bell pepper, diced
- 1 block of extra-firm tofu, 250 grams
- 2 teaspoons Kala Namak Black Salt, optional but adds an eggy flavor
- 1 tablespoon nutritional yeast
- 1/2 teaspoon paprika
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1/2 teaspoon turmeric powder
- 1/4 teaspoon cracked black pepper
- 2 cups spinach
Instructions
- Set a large pan to medium heat and add 2 tbsps of olive oil. Add the diced onion and saute for 1 minute, then add in the diced bell pepper.
- Once the onion is fragrant, start to crumble the block of tofu in the pan. Sprinkle in the 2 tsps of Kala Namak salt, 1 tbsp nutritional yeast, 1/2 tsp of paprika, 1 tsp onion powder, 1 tsp garlic powder, 1/2 tsp of turmeric powder, and a pinch of black pepper.
- Mix the tofu, spices, and vegetables together and saute for 10 minutes.
- Add in 2 cups of spinach and mix it in until it’s completely wilted. Remove the pan from heat and let it cool for a couple of minutes before serving.
- Store it in the fridge for up to 5 days or keep it frozen.
- Cook Time: 15 minutes