Plate Planner
Lunch
Tofu Scramble
20 min
As the crispy edged cubes of tofu hit the sizzling skillet, they release a soft crunch that gives way to a fluffy, curdy interior, coating your hands with a comforting oil sheen as you break them apart. The scrambled tofu is a masterclass in texture and temperature, playing on the familiar sensations of a traditional breakfast scramble while introducing the absorbent, soy-infused flavor of its plant-based star. With a delicate balance of spices and a generous pour of turmeric, this dish takes on a vibrancy that is at once warm and invigorating.
Ingredients
- 1 block firm tofu, drained and crumbled
- 1/2 medium red bell pepper, diced
- 1/2 medium onion, diced
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 1/2 teaspoon turmeric
- Salt and pepper, to taste
Method
- 1Heat the olive oil in a large skillet over medium-high heat, watching as it shimmers and coats the pan.
- 2Add the diced red bell pepper and cook, stirring occasionally, until it begins to soften and develop a light char.
- 3Add the diced onion and cook, stirring frequently, until it is translucent and starting to caramelize.
- 4Add the minced garlic and cook for 1 minute, stirring constantly to prevent burning.
- 5Add the crumbled tofu, smoked paprika, ground cumin, and turmeric, stirring gently to combine, then reduce heat to medium-low and cook, stirring occasionally, for 15-20 minutes, allowing the tofu to absorb the flavors and heat through.
- 6Use a spatula or spoon to gently break up the tofu into a scrambled, curdy texture, taking care not to over-mix or compress the mixture.
- 7Season the tofu scramble with salt and pepper to taste, adjusting the amount of each to balance the dish.
- 8Serve the tofu scramble hot, garnished with chopped fresh herbs or a sprinkle of nutritional yeast, if desired.
Nutrition per serving
167kcal
Calories
15g
Protein
7g
Carbs
11g
Fat
3g
Fiber
305mg
Sodium
1.5g
Sat fat
0mg
Cholesterol
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