Crumbled firm tofu is cooked with turmeric, smoked paprika, garlic, and diced vegetables to produce a savory scramble that works as a high-protein breakfast or brunch. Turmeric gives it a warm golden color, while black salt (kala namak) can be added for an egg-like flavor if you have it on hand. The whole skillet is ready in about 20 minutes.
1blockextra-firm tofupreferably organic, drained and crumbled
2tablespoonsolive oilextra-virgin for flavor
1cuponionfinely chopped
1cupbell pepperany color, finely diced
2clovesgarlicminced
1teaspoonturmericfor color and flavor
1teaspoonsmoked paprika
½teaspoonblack salt (Kala Namak)for an egg-like flavor
½teaspoonblack pepper
2tablespoonsnutritional yeastoptional, for a cheesy flavor
¼cupfresh parsleychopped, for garnish
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Instructions
Heat the olive oil in a non-stick skillet over medium heat. Add the chopped onion and bell pepper, sautéing for approximately 5 minutes, or until they begin to soften and the onions turn translucent.
Stir in the minced garlic, cooking for an additional minute until fragrant.
Add the crumbled tofu to the skillet, distributing it evenly over the vegetables. Cook for 2-3 minutes, stirring occasionally to ensure even cooking.
Sprinkle the turmeric, smoked paprika, black salt, and black pepper over the tofu mixture. Stir well to combine, allowing the spices to coat the tofu evenly. Cook for another 2-3 minutes, or until the tofu is heated through.
Mix in the nutritional yeast, if using, and cook for 1 more minute to meld the flavors together. Adjust seasoning to taste if necessary.
Notes
To make this dish your own, consider adding your favorite vegetables such as spinach or mushrooms, or spice it up with a pinch of cayenne pepper. For a creamy texture, blend a tablespoon of plant-based milk in with the tofu mixture.