Tofu Scramble
Quick · 30 min · Serves 2 · American
Dietary: vegetarian, vegan, pescatarian, gluten-free, dairy-free, nut-free
A savory vegan scramble of crumbled firm tofu turned golden with turmeric and cumin, cooked with peppers, onion, and spinach.
Ingredients
For 2 servings
- 250 g firm tofu, drained
- 0.5 onion, diced
- 1 bell pepper, diced
- 50 g spinach
- 0.5 tsp turmeric
- 0.5 tsp cumin
- 1 tbsp olive oil
Steps
- Wrap the tofu in a clean towel and set something heavy on top, like a cast-iron pan, for 10 to 15 minutes to press out as much water as you can, so it browns rather than steams.
- While it presses, stir the turmeric, cumin and ½ teaspoon of salt with 1 to 2 tablespoons of water in a small bowl, until pourable.
- Warm the olive oil in a large skillet over medium heat. Add the onion and pepper with a pinch of salt and cook, stirring occasionally, for about 5 minutes, until soft.
- Add the spinach and cook for 1 to 2 minutes, stirring, until just wilted.
- Unwrap the tofu and crumble it with a fork into bite-sized pieces, some bigger and some smaller, like scrambled egg.
- Push the vegetables to one side of the pan and add the tofu. Cook for 2 minutes, then pour the spice sauce mostly over the tofu and stir straight away so it colors evenly. Cook for 5 to 7 minutes more, stirring now and then, until the tofu is hot and browned in places.
- Taste, season with salt and pepper, and serve hot with salsa or hot sauce. Leftovers keep for 2 to 3 days in the fridge.