Breakfast has always been my favorite meal of the day. Normally I go for sweet, but I like to mix it up occasionally and have something savory. Enter this flavorful vegan tofu scramble. In my pre-vegan days, I used to love scrambled eggs. This tofu scramble is very similar and satisfies my breakfast cravings. It is packed with veggies, including green pepper, spinach, and onion, which add texture and additional flavor. While this is a fantastic breakfast or brunch dish, it is also great for dinner time. I’m a firm believer in having breakfast for dinner.
The key to getting an egg-y flavor in this tofu scramble is the black salt, also called kala namak. It smells like sulfur and if you taste a bit by itself, it is just like eggs. Even though it’s called black salt, it’s not actually black! It’s more of a light pink color. If you have trouble finding it in your regular grocery store, you may want to try an Indian grocery store if there is one near you. That’s where I found mine and it was also super cheap. Otherwise, you can find it from an online retailer. If you’d like to go ahead and make it without the black salt, you could substitute with regular salt, just note that the flavor will be a little different.
This tofu scramble is so easy to make. It requires 10 ingredients and only takes about 30 minutes! It’s perfect for those mornings when you want a substantial, protein-packed breakfast without spending a ton of time in the kitchen cooking. I like to serve this tofu scramble with hash browns, grits, and/or avocado toast to make it a big breakfast feast. Enjoy!
If you try this tofu scramble with green pepper and spinach I would love to hear about it! Please rate the recipe in the comments below and let me know how it went.
Tofu Scramble with Green Pepper and Spinach.
A quick and easy tofu scramble that only requires 10 ingredients.
- 1 teaspoon grapeseed oil or other vegetable oil of choice
- 1 medium white or yellow onion chopped
- 1 medium green bell pepper chopped
- 1 (12 ounce) block extra-firm tofu drained
- 2 tablespoons nutritional yeast
- 1 teaspoon dried basil
- ¾ teaspoon black salt or substitute with regular salt
- ½ teaspoon garlic powder
- ½ teaspoon turmeric optional
- 2 cups packed baby spinach chopped
Heat a large pan over medium heat. Once hot, add the oil, onion, and bell pepper. Cook for 3-4 minutes or until onions are translucent, stirring frequently.
Crumble the tofu and add it to the pan along with the nutritional yeast, basil, black salt, garlic powder, and turmeric. Stir well to combine and reduce heat to medium low.
Cook for about 10 minutes to let the flavors meld, stirring occasionally. If the tofu starts to stick to the pan at any time, add a tablespoon of water and stir to deglaze the pan.
Add the spinach and cook until wilted.
Remove from heat and serve immediately. Store any leftovers in an airtight container in the refrigerator for up to 3-4 days.