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scrambled tofu with turmeric in a pan
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Simple Scrambled Tofu

How to make simple scrambled tofu with turmeric and nutritional yeast. A guide to making this plant-based alternative to scrambled eggs.
Course Breakfast
Cuisine vegan
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 1
Calories 156kcal
Author Shivani Raja

Ingredients

  • 1 teaspoon Sunflower Oil
  • ¼ Red Onion
  • 3.5 oz/ 100 grams Tofu
  • ¼ teaspoon Turmeric Powder
  • 1 teaspoon Nutritional Yeast
  • Salt + Pepper to taste
  • ½ Large Tomato optional
  • ½ cup Spinach optional

Instructions

  • Finely dice the red onion. Julienne the spinach, and chop the tomato into chunks. Roughly chop the tofu block into large pieces.
  • Heat the sunflower oil in a frying pan over low-medium heat. Add the red onion and saute until translucent.
  • Add the tofu to the frying pan, and use a spatula or wooden spoon to break the tofu into smaller chunks.
  • Add the turmeric and nutritional yeast, and salt and pepper to taste. Stir until the tofu is heated through.
  • Add the spinach and tomatoes, if using. Cook until the spinach is slightly wilted.
  • Serve hot with toasted sourdough. Enjoy!

Notes

  • Leftover tofu scramble can be stored in the fridge for 1-2 days and reheated on the stovetop or in the microwave. 
  • You can sub spinach and tomatoes for any other vegetables you have on hand e.g. bell peppers, mushrooms, kale.

Nutrition

Calories: 156kcal | Carbohydrates: 10.2g | Protein: 11.3g | Fat: 9.3g | Saturated Fat: 1.4g | Sodium: 613mg | Fiber: 3.9g | Sugar: 4.2g