I tried this in Thailand and fell in love with it.
I knew I had to make this recipe for myself!
It’s warm and is a good replacement for eggs!
This version with spinach, peppers, and soft onions is hearty but still light, comforting but not boring.
It’s the kind of breakfast that works just as well for lunch or dinner, especially when you want something savory, nourishing, and satisfying without feeling heavy afterward.
I’m adding variations and substitutions at the bottom of the recipe.
Let’s dive in!
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Tips to get the tofu to cook better:
- Press the tofu well to remove excess moisture so it browns better.
- Cook on medium heat, not high, to avoid drying out the scramble.
- Add nutritional yeast for a more savory, cheesy flavor.
- A pinch of garlic powder or cumin adds warmth and depth, I love cumin personally
- Finish with a squeeze of lemon for brightness.
- A good nonstick skillet makes tofu cooking much easier
- Using a wide spatula helps keep the scramble chunky instead of mushy is a solid option.
Easy Flavorful Tofu Scramble
Course: Lunch, DinnerDifficulty: Easy2
servings15
minutes15
minutesIngredients
200 to 250 g firm tofu, pressed and crumbled
1 tablespoon oil
1/2 small onion, sliced
1/2 red bell pepper, sliced
1 cup spinach
1/2 teaspoon turmeric
1/4 teaspoon paprika
Salt to taste
Black pepper to taste
2 tablespoons plant milk or water
Directions
- Heat oil in a pan over medium heat, add the sliced onion and bell pepper, and sauté until softened and lightly golden, letting them release their sweetness before adding anything else.
- Crumble the tofu directly into the pan with your hands, add turmeric, paprika, salt, and pepper, and gently stir everything together so the tofu is coated evenly and starts to warm through.
- Pour in the plant milk or water and cook for a few minutes, stirring occasionally, until the tofu softens slightly and takes on a scrambled, fluffy texture rather than drying out.
- Add the spinach and cook just until wilted, folding it gently into the scramble so it stays vibrant and doesn’t overcook, then taste and adjust seasoning before removing from heat.
- You can make this dish once a week, it’s so easy and quick!
Variations & Substitutions
Swap spinach for kale or swiss chard.
Add mushrooms or zucchini for extra vegetables.
Use smoked paprika for a deeper, smoky flavor.
Stir in a spoon of vegan cream cheese for extra richness.
Serve over toast, in wraps, or alongside roasted potatoes.
Whether you’re easing into plant-based meals or just want something warm and savory that comes together fast, this dish always shows up for you.
