Vegan Scrambled Tofu with Turmeric, Tomato, and Spinach

A bowl of vegan scrambled tofu with turmeric, tomato, and spinach.
Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins
Cooking Method:
Courses: , , ,
Difficulty: Beginner
Servings: 2
Calories: 142.66
Best Season: Suitable throughout the year
Description

Our Vegan Scrambled Tofu with Turmeric, Tomato, and Spinach is a masterpiece of plant-based cuisine that offers a satisfying alternative to traditional scrambled eggs. This recipe brings together the wholesome goodness of tofu and a harmonious blend of spices and vegetables to create a savory and nourishing breakfast or brunch option that will leave you feeling energized and fulfilled.

Tools and Equipment

Ingredients
  • 1 block firm tofu (drained and crumbled)
  • 1 tbsp olive oil
  • 1/2 onion (finely chopped)
  • 2 clove garlic (minced)
  • 1 tsp ground turmeric
  • 1/2 tsp ground cumin
  • 1/4 tsp paprika
  • salt and pepper (to taste)
  • 1 large tomato (diced)
  • 2 cup fresh spinach leaves
  • fresh cilantro or parsley (for garnish)
  • sliced avocado (optional)
  • whole-grain toast or pita (for serving)
Step-by-Step Instructions
  1. 1

    Heat olive oil in a skillet over medium heat.

  2. 2

    Add chopped onion and minced garlic. Sauté for 2-3 minutes until the onion is translucent.

  3. 3

    Add crumbled tofu to the skillet and stir gently to combine with the onion and garlic.

  4. 4

    Sprinkle ground turmeric, ground cumin, paprika, salt, and pepper over the tofu. Stir well to evenly distribute the spices.

  5. 5

    Allow the tofu to cook for about 5-7 minutes, stirring occasionally, until it starts to turn golden and slightly crispy.

  6. 6

    Add diced tomatoes to the skillet and cook for an additional 2-3 minutes, allowing the tomatoes to soften.

  7. 7

    Stir in fresh spinach leaves and cook until wilted.

  8. 8

    Taste and adjust seasonings as needed.

  9. 9

    Remove from heat and garnish with fresh cilantro or parsley.

  10. 10

    Serve the scrambled tofu alongside sliced avocado and whole-grain toast or pita.

Nutrition Facts

Servings 2

Amount Per Serving
Calories 142.66kcal
% Daily Value *
Total Fat 9.37g15%
Saturated Fat 1.37g7%
Sodium 432.32mg19%
Potassium 473.34mg14%
Total Carbohydrate 9.78g4%
Dietary Fiber 3.16g13%
Sugars 3.68g
Protein 6.83g14%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs. Please note that the nutritional values provided are approximate and may vary depending on the specific ingredients and portion sizes used. It's always best to double-check with your specific ingredients and measurements for accurate nutritional information.

Note
Tips and Variations:
  • Add a pinch of black salt (kala namak) for an eggy flavor.
  • Customize with your favorite vegetables or vegan cheese for added variety.
Serving Suggestions:
  • Enjoy the Vegan Scrambled Tofu with Turmeric, Tomato, and Spinach with a side of whole-grain toast or pita and fresh fruit for a balanced breakfast.
Allergen Information:

Here is the allergen information for Vegan Scrambled Tofu with Turmeric, Tomato, and Spinach:

  • Soy Allergy: Tofu, the main ingredient in this recipe, is made from soybeans. If you have a soy allergy, this dish is not suitable for you. Consider using alternative plant-based proteins like chickpea flour or mung bean-based tofu if available.

  • Nut Allergy: This recipe does not contain nuts unless you choose to add nuts as a garnish. If you have a nut allergy, omit nuts from the recipe or use a different type of garnish.

Wine or Drink Pairing:

While this dish is typically a breakfast or brunch option, it can be served with various beverages to enhance the dining experience:

  • Freshly Squeezed Orange Juice: A classic pairing for a breakfast dish like this, the acidity of orange juice complements the flavors of tofu, tomatoes, and spinach.

  • Herbal Tea: Choose a soothing herbal tea like chamomile or peppermint to enjoy alongside your meal. The subtle flavors won't overpower the dish.

  • Sparkling Water: For a refreshing and hydrating option, enjoy a glass of sparkling water with a squeeze of lemon or lime.

Storage and Leftovers:

If you happen to have leftovers of this vegan scrambled tofu dish, you can store and reheat them for future meals:

  • Refrigeration: Allow the leftovers to cool to room temperature, then transfer them to an airtight container. Store in the refrigerator for up to three days.

  • Reheating: To reheat, gently warm the leftovers in a skillet or microwave. You may want to add a touch of water or vegetable broth to prevent the tofu from becoming too dry during reheating.

  • Customization: You can use the leftovers as a filling for breakfast burritos, wraps, or sandwiches. Simply spoon the mixture onto a tortilla, add some fresh veggies, and roll it up for a quick and satisfying meal.

Keywords: Vegan Scrambled Tofu, Turmeric, Tomato, Spinach, Plant-Based Breakfast, Protein-Rich