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.
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.
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.
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.
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.
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 to check the seasoning, adjusting salt and pepper as needed. Serve hot, topped with fresh parsley or chives. Enjoy immediately for the best texture!
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.
Turmeric Tofu Scramble is endlessly versatile. Here are a few serving ideas:
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.
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.
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.
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.
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 to check the seasoning, adjusting salt and pepper as needed. Serve hot, topped with fresh parsley or chives. Enjoy immediately for the best texture!
Servings 2
Serving Size 1
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
