Equipment
Ingredients
Vegetables
- 75 g yellow onion, diced
- 75 g red bell pepper, diced
- 60 g baby spinach, roughly chopped
Base and Liquids
- 400 g firm tofu, drained but not pressed
- 15 ml olive oil
- 30 ml unsweetened soy milk
Seasoning Blend
- 15 g nutritional yeast
- 1 g ground turmeric
- 1½ g garlic powder
- 2 g kala namak
- ½ g black pepper
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 289 kcal
- Protein
- 24 g
- Carbohydrates
- 15 g
- Fat
- 17 g
- Fiber
- 5 g
- Sugar
- 5 g
- Sodium
- 447 mg
- Saturated Fat
- 3 g
- Monounsaturated Fat
- 8 g
- Polyunsaturated Fat
- 4 g
- Potassium
- 640 mg
- Calcium
- 455 mg
- Iron
- 4.8 mg
- Magnesium
- 111 mg
- Phosphorus
- 290 mg
- Zinc
- 2.1 mg
- Vitamin A
- 203 mcg
- Vitamin C
- 60 mg
- Vitamin E
- 2.4 mg
- Vitamin K
- 157 mcg
- Vitamin B6
- 0.4 mg
- Thiamin
- 0.19 mg
- Riboflavin
- 0.22 mg
- Niacin
- 0.8 mg
- Folate
- 121 mcg
- Water
- 261 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
Combine the nutritional yeast, turmeric, garlic powder, kala namak, and black pepper in a small dish. Set aside.
Heat the olive oil in a large skillet over medium heat. Add the diced yellow onion and red bell pepper. Cook for 4 to 5 minutes until the onions are translucent and the peppers have softened.
Crumble the block of tofu directly into the skillet using your hands or a potato masher. Leave some chunks larger for a varied texture. Cook for 3 minutes to warm through and evaporate excess moisture.
Sprinkle the prepared seasoning blend evenly over the tofu and vegetables. Stir well to coat everything, ensuring the turmeric gives the tofu a uniform pale yellow color. Cook for another 2 minutes.
Lower the heat. Fold in the fresh baby spinach and the unsweetened soy milk. Stir gently for 1 to 2 minutes until the spinach is wilted and the milk has created a slightly creamy coating on the tofu.
Remove the skillet from the heat. Taste and adjust seasoning with extra kala namak or black pepper if desired. Serve immediately alongside toast or roasted potatoes.
Chef's Notes
- Kala namak, or Himalayan black salt, is the secret ingredient in vegan egg dishes. Its high sulfur content provides the distinct aroma and flavor of hard-boiled eggs.
- Unlike when making crispy baked tofu, do not press your tofu for a scramble. The retained water is essential to mimicking the soft, delicate moisture of eggs.
- A small splash of unsweetened, unflavored plant milk at the very end of cooking stops the sautéing process and creates a silky, soft-scrambled texture.
- This recipe is highly adaptable. Feel free to clear out your refrigerator by adding mushrooms, zucchini, or kale in place of the spinach and peppers.
Storage
Refrigerator: 4 days — Store in an airtight container.
Reheating: Microwave for 60 to 90 seconds, or reheat in a skillet over medium heat with a splash of water until warmed through.
Troubleshooting
The scramble is dry and crumbly instead of soft and moist
Cause: The tofu was pressed too much before cooking, or cooked on too high heat
Fix: Stir in an extra 15-30ml of soy milk or water over low heat until the moisture is absorbed.
Prevention: Skip pressing the tofu for scrambles. Simply drain the water from the package.
The dish lacks an authentic 'eggy' flavor
Cause: Regular sea salt was used instead of kala namak (black salt)
Fix: Cannot perfectly replicate the sulfur note, but adding a pinch more nutritional yeast and garlic powder will boost umami.
Prevention: Source kala namak from an Indian grocery store or online for future preparations.
Cultural Context
The tofu scramble became a staple of American vegan diner culture in the late 20th century as plant-based diets gained traction. By using turmeric for color and nutritional yeast for savory depth, it offers a nostalgic and hearty breakfast experience that closely mirrors the classic American scrambled egg platter.
