Breakfast / American
Turmeric Tofu Scramble
Golden tofu curds, sweet red pepper and wilted spinach make a savory vegan breakfast. Finish with fresh chives and cook the scramble in one skillet.
By Vegetarian Recipes Kitchen · Updated
- Prep
- 10 minutes
- Cook
- 12 minutes
- Total
- 22 minutes
- Serves
- 2
Gather your ingredients
Everything you need.
Allergen notes
- Contains soy.
Check product labels and any substitutions; packaged ingredients can introduce additional allergens.
Let's cook
Step by delicious step.
Tap a step number to mark it complete as you cook.
Pat the tofu dry and crumble it into bite-sized curds with your fingers; do not mash it into a paste.
Heat the olive oil in a skillet over medium heat. Add the pepper and cook for 5 minutes until softened.
Add tofu, turmeric, paprika and salt. Cook for 5 minutes, stirring gently so some edges turn golden.
Fold in spinach for 2 minutes until wilted. Divide between two plates and scatter with chives.
0 of 4 steps complete
A little kitchen know-how
- Keep the tofu curds uneven for a softer scramble with browned edges.
Make it yours & keep it well
Add 2 g nutritional yeast for a savory finish; check that it is vegan.
Storage: Refrigerate in a sealed container for up to 3 days; reheat in a skillet until steaming.
A little more kitchen know-how
Cooking guides for this recipe
- Egg and Dairy Substitutes for Everyday Cooking
Choose a breakfast designed for plant ingredients and check labels on accompanying foods.
Estimated nutrition per serving
290 kcal
Approximate figures; brands, portions and substitutions change the result.
Good things to know
How should I store leftovers?
Refrigerate in a sealed container for up to 3 days; reheat in a skillet until steaming.
Can I adapt this plant-based recipe?
Add 2 g nutritional yeast for a savory finish; check that it is vegan.
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