Turmeric Tofu Scramble is the ultimate breakfast solution for anyone seeking a vibrant, nourishing start. Unlike typical egg-based scrambles, this dish features tofu and turmeric as main ingredients, resulting in a bright, protein-packed, vegan breakfast that is both quick and delicious. Packed with fiber, protein, and bursting with color, it’s perfect for busy mornings or leisurely brunches alike.
Why You Will Love This Recipe
If you’re new to Turmeric Tofu Scramble, you’re about to discover a breakfast game-changer. Not only is it naturally free from eggs and dairy, but it’s also customizable to virtually any taste preference. Because of its simple ingredient list and minimal prep, making this dish is as effortless as possible. You will love the golden color from turmeric, the savory flavors, and the way it leaves you energized until lunchtime. In short, Turmeric Tofu Scramble checks all the boxes for taste, nutrition, and simplicity.
Ingredients
- 1 block (14 oz) firm tofu, drained and crumbled
- 1 tbsp olive oil or coconut oil
- 1-1.5 tsp turmeric powder
- 1 small onion, diced finely
- 1 clove garlic, minced
- 1/4 tsp ground black pepper
- 1/2 tsp smoked paprika (optional)
- 1/4 tsp sea salt, or to taste
- 1 cup fresh spinach or kale, chopped
- 1/3 cup cherry tomatoes, halved
- 2 tbsp plant-based milk (optional, for softer texture)
- Fresh herbs for topping (parsley or chives)

How to Make Turmeric Tofu Scramble (Step-by-Step)
Step 1: Drain and Prepare the Tofu
Begin by removing excess liquid from the tofu. Gently press the tofu with a kitchen towel or tofu press. After about five minutes, crumble it roughly with your hands until it resembles scrambled eggs.

Step 2: Sauté the Aromatics
Heat olive oil in a non-stick skillet over medium heat. Once shimmering, add diced onions and minced garlic. Stir frequently and cook until the onions are translucent and fragrant, about 2 minutes.

Step 3: Add Spices and Tofu
Sprinkle in the turmeric powder and smoked paprika, stirring well. This will transform your aromatics into a golden, aromatic base. Next, add the crumbled tofu, sea salt, and black pepper. Toss everything together, making sure the tofu is evenly coated in the golden mixture.

Step 4: Incorporate Veggies
Fold in the chopped spinach (or kale) and halved cherry tomatoes. Optionally, add plant-based milk for a softer texture. Continue to sauté for another 3-5 minutes, stirring occasionally and letting the greens wilt and tomatoes just soften.
Step 5: Taste and Garnish
Taste to check the seasoning, adjusting salt and pepper as needed. Serve hot, topped with fresh parsley or chives. Enjoy immediately for the best texture!

Expert Tips
- Always use firm tofu, as it maintains the best texture when cooked.
- Don’t skip pressing the tofu; draining lets the flavors soak in better.
- For bolder flavor, add a pinch of nutritional yeast
- for a cheesy note.
- If you prefer your scramble a bit creamy, add a splash of plant-based milk near the end.
- Turmeric stains—so be sure to clean utensils and hands promptly!
Recipe Variations
- Add Veggies: Include bell peppers, mushrooms, peas, or even zucchini for variety and crunch.
- Switch the Greens: Kale, swiss chard, or arugula are all delicious alternatives to spinach.
- Make It Spicy: Stir in red pepper flakes or jalapeño for a kick.
- Flavor Boost: Mix in fresh basil, cilantro, or dill.
- Still More Protein: Toss in cooked chickpeas or black beans.
Storage and Reheating
To store any leftover Turmeric Tofu Scramble, place it in an airtight container and refrigerate for up to 3 days. To reheat, simply use a non-stick pan over low heat, stirring until just warmed through. Alternatively, a quick microwave zap (about 45 seconds) works just as well. Avoid freezing, as the texture of tofu becomes less pleasant upon thawing.
Serving Suggestions
Turmeric Tofu Scramble is endlessly versatile. Here are a few serving ideas:
- Serve on toasted sourdough or whole-grain bread.
- Fill a warmed tortilla for an instant breakfast burrito.
- Pair with roasted potatoes or a side salad.
- Add sliced avocado and a sprinkle of nutritional yeast on top.
- Enjoy alongside fresh fruit for a bright, wholesome plate.
Description
Turmeric Tofu Scramble is the ultimate breakfast solution for anyone seeking a vibrant, nourishing start. Unlike typical egg-based scrambles, this dish features tofu and turmeric as main ingredients, resulting in a bright, protein-packed, vegan breakfast that is both quick and delicious. Packed with fiber, protein, and bursting with color, it’s perfect for busy mornings or leisurely brunches alike.
Ingredients
Instructions
Step-by-Step
-
Drain and Prepare the Tofu
Begin by removing excess liquid from the tofu. Gently press the tofu with a kitchen towel or tofu press. After about five minutes, crumble it roughly with your hands until it resembles scrambled eggs.
-
Sauté the Aromatics
Heat olive oil in a non-stick skillet over medium heat. Once shimmering, add diced onions and minced garlic. Stir frequently and cook until the onions are translucent and fragrant, about 2 minutes.
-
Add Spices and Tofu
Sprinkle in the turmeric powder and smoked paprika, stirring well. This will transform your aromatics into a golden, aromatic base. Next, add the crumbled tofu, sea salt, and black pepper. Toss everything together, making sure the tofu is evenly coated in the golden mixture.
-
Incorporate Veggies
Fold in the chopped spinach (or kale) and halved cherry tomatoes. Optionally, add plant-based milk for a softer texture. Continue to sauté for another 3-5 minutes, stirring occasionally and letting the greens wilt and tomatoes just soften.
-
Taste and Garnish
Taste to check the seasoning, adjusting salt and pepper as needed. Serve hot, topped with fresh parsley or chives. Enjoy immediately for the best texture!
Nutrition Facts
Servings 2
Serving Size 1
- Amount Per Serving
- Calories 210kcal
- % Daily Value *
- Total Fat 11g17%
- Saturated Fat 1.5g8%
- Total Carbohydrate 10g4%
- Dietary Fiber 3g12%
- Sugars 2g
- Protein 18g36%
- Vitamin C 12 mg
- Calcium 350 mg
- Iron 3.2 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
- For a richer flavor, use unrefined coconut oil instead of olive oil.
- Black salt (kala namak) adds an eggy flavor if you miss eggs.
- This dish is naturally gluten-free but always check individual ingredient labels to be safe.
- Meal-prep friendly: Double the batch for weekday breakfasts.