Tofu Scramble with Spinach
A hearty, protein-packed breakfast to energize your day.
⏱️ 25 min🍽️ Serves 1
🔥 280 kcal💪 20g protein🍚 15g carbs🥑 16g fat🌾 7g fibreper serving
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servings
Ingredients
- ⬜300 g firm tofu
- 🧅1 small onion
- 🧄2 cloves garlic
- 🥬200 g fresh spinach
- 🧀1 tbsp nutritional yeast
- 🟠½ tsp turmeric powder
- 🧂¼ tsp black salt (kala namak)
- 🫒1 tbsp olive oil
- 🧂 salt and black pepper, to taste
Pro tips
- For extra flavor, add a dash of smoked paprika along with the turmeric.
- Don't overcook the spinach; it should be just wilted to retain its nutrients and texture.
- Black salt (kala namak) gives the scramble an authentic 'eggy' flavor, but regular salt can be used if unavailable.
Method
- 1Press the tofu to remove excess water, then crumble it into a bowl using your hands or a fork.
- 2Heat olive oil in a non-stick pan over medium heat. Add the diced onion and sauté until softened, about 3-5 minutes.
- 3Add minced garlic and cook for another minute until fragrant.
- 4Stir in the crumbled tofu, nutritional yeast, turmeric powder, black salt, and a pinch of black pepper. Cook for 5-7 minutes, stirring occasionally, until the tofu is heated through and slightly golden.
- 5Add the fresh spinach to the pan. Cook, stirring gently, until the spinach wilts completely, which should only take 2-3 minutes.
- 6Taste and adjust seasoning with salt and pepper as needed.
- 7Serve immediately with your favorite breakfast sides.