Tofu Scramble with Veggies
This tofu scramble with veggies is the kind of recipe that earns a permanent spot in your weeknight rotation. A soy sauce toss before cooking builds flavor from the inside out, kala namak gives the tofu a genuinely eggy quality, and cooking the veggies separately keeps every component crisp.
Servings 4 servings
Calories 160kcal
Ingredients
- 14 ounces extra-firm tofu drained and patted dry
- 1 tablespoon soy sauce
- 2 tablespoons avocado oil divided
- ½ cup diced yellow onion
- ½ cup diced red bell pepper
- 1 cup diced zucchini
- 2 cloves garlic minced
- 2 large handfuls baby spinach
- 2 tablespoons nutritional yeast
- ¼ teaspoon turmeric
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon kala namak black salt, plus more to taste
- ¼ teaspoon black pepper
- Optional for serving: sliced avocado green onions, hot sauce
Instructions
- Break tofu into large, uneven crumbles that resemble scrambled egg curds. Toss with soy sauce and set aside.
- Heat 1 tablespoon avocado oil in a large skillet over medium heat. Add onion, bell pepper, and zucchini. Cook for about 6-7 minutes, stirring occasionally, until the vegetables begin to soften. Add minced garlic and spinach, cook for 1-2 minutes, until spinach wilts. Remove to a plate and set aside.
- While vegetables cook, combine nutritional yeast, turmeric, garlic powder, onion powder, kala namak, and black pepper. Mix and set aside.
- Add remaining 1 tablespoon of avocado oil and heat. Add tofu crumbles to the skillet and cook for 2-3 minutes. Sprinkle the seasoning mixture over the tofu and stir to coat all the pieces of tofu. Return vegetables to skillet and cook another 1-2 minutes.
- Taste and add additional kala namak if you want a stronger eggy flavor. Serve warm with avocado slices, green onions, or hot sauce if desired.
Notes
- Extra-firm tofu works best. It has the least moisture and holds its shape. If you only have firm tofu, press it for 15–20 minutes before crumbling.
- Don't skip the soy sauce toss. It flavors the tofu before the spices go on and helps everything stick.
- Break the tofu into uneven pieces — a mix of sizes gives you that scrambled egg look and feel.
- Mix your spices in a bowl before cooking so you're not fumbling with six jars over a hot pan.
- Start with ¼ teaspoon of kala namak, taste, and adjust. It's potent so go slow if adding more.
Nutrition
Calories: 160kcal | Carbohydrates: 9g | Protein: 11g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Sodium: 476mg | Potassium: 488mg | Fiber: 3g | Sugar: 4g | Vitamin A: 2053IU | Vitamin C: 36mg | Calcium: 62mg | Iron: 2mg
