Tofu scramble is a delicious vegan breakfast that’s loaded with plant-based protein and vegetables. Choosing the right type of tofu is key to achieving a tender scrambled eggs consistency. Adding some turmeric gives a yellow hue and savory flavor to the crumbled bean curd.
ingredient
- 14 ounces soft tofu, drained
- 1 tablespoon olive oil
- 1 teaspoon minced garlic
- ¼ cup diced red onion, ¼-inch dice
- 1 cup diced red bell pepper, ¼-inch dice
- 4 cups baby spinach
- ¾ teaspoon kosher salt
- ¼ teaspoon turmeric
- ⅛ teaspoon black pepper
- 1 avocado, ¼-inch dice
- 1 teaspoon minced parsley
Directions
- Line a baking sheet with paper towels.
- Crumble tofu into 1-inch pieces onto the paper towels. Spread into an even layer and allow to drain for 15 minutes. Press with more paper towels before cooking.
- Heat a 12-inch nonstick frying pan over medium heat.
- Add olive oil and once hot and shimmering, add the garlic and onion. Saute for 30 seconds.
- Add the bell pepper and saute for 2 minutes.
- Add the spinach and saute until wilted, 2 minutes.
- Add in drained tofu, salt, turmeric, and black pepper, stir to combine.
- Cook and stir until tofu is hot and evenly coated in the seasoning mix, 3 minutes.
- The tofu can be broken up more when cooking to create smaller pieces.
- Taste and season with more salt and pepper as desired.
- Top with avocado and parsley.
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