About this recipe

A hearty, protein-packed breakfast or brunch staple that mimics the look and feel of scrambled eggs — without any animal products. Firm tofu is crumbled and sautéed with colorful vegetables, warming spices, and a touch of nutritional yeast for a savory, cheesy depth. Ready in under 20 minutes and endlessly customizable, this is the plant-based morning dish you'll come back to every week.

Instructions

1. 1

   Press the tofu: Wrap the block of firm tofu in a clean kitchen towel or several layers of paper towels and set a heavy pot on top. Let it press for at least 15 minutes to remove excess moisture. Once pressed, crumble the tofu into a mixing bowl using your hands, leaving some larger chunks for texture — aim for a rough, scrambled-egg-like consistency.

2. 2

   Sauté the vegetables: Heat the olive oil in a large skillet over ^[medium-high heat]. Add the diced yellow onion and red bell pepper and cook, stirring occasionally, for 4–5 minutes until softened and lightly golden. Add the garlic and cook for another 30 seconds until fragrant.

3. 3

   Add the tofu and spices: Add the crumbled tofu to the skillet and spread it into an even layer. Sprinkle the turmeric, cumin, smoked paprika, sea salt, and black pepper evenly over the tofu. Stir well to coat everything in the spices. Cook undisturbed for 2 minutes to let the bottom develop a little color, then stir and cook for another 3–4 minutes, stirring occasionally, until the tofu is heated through and slightly golden.

4. 4

   Finish and serve: Reduce heat to ^[medium-low]. Add the baby spinach and stir until wilted, about 1 minute. Drizzle in the soy sauce (or tamari) and sprinkle in the nutritional yeast. Stir everything together and cook for 1 more minute. Taste and adjust seasoning as needed. Serve immediately, garnished with fresh chives or parsley if desired. Great alongside toast, roasted potatoes, or fresh fruit.