Think of this basic tofu scramble recipe as a jumping-off point for lots of breakfast adventures. Make it as-is, or try one of the delicious variations!
Author Becky Striepe
1blockextra firm tofupressed
½teaspoonblack saltor table salt, if you can't find black salt
2cupsbaby spinachor 1 cup frozen spinach (no need to thaw)
1cupvegan cheese shredsoptional
Heat the oil on medium-high in a large skillet. Add the onion, and cook until the onion turns translucent, about 5 minutes.
Crumble the tofu into the pan, and add the turmeric, garlic powder, onion powder, and black salt. Cook, stirring, until the tofu gets a nice, even, yellow color. This should only take a few minutes.
Add the spinach, and cook, stirring constantly, until it wilts or thaws. Turn off the heat, and stir in the optional vegan cheese until it melts.
About the turmeric: Turmeric gives this scramble it's yellow color. If you don't have turmeric, you can just omit it. It's in the recipe mainly for color, not flavor.
About the black salt: Black salt gives this scramble an "eggy" flavor. It's actually pink in color. If you can't find it in stores, it's available online. You can substitute table salt instead, if you don't have black salt handy.
Nutritional information is for the scramble made with vegan cheese shreds.
Prep Time 10minutes
Cook Time 10minutes
Total Time 20minutes
Keyword basic tofu scramble, tofu scramble
Basic tofu scramble recipe from Glue & Glitter, https://www.glueandglitter.com/basic-tofu-scramble/