Turmeric Tofu Scramble

Ingredients

• 1 block Extra-firm tofu, pressed and crumbled
• 2 tbsp Extra-virgin olive oil
• ½ Yellow onion, diced
• 1 Red bell pepper, diced
• ¾ tsp Ground turmeric
• 1 tsp Garlic powder
• 3 tbsp Nutritional yeast
• 3 cups Baby spinach
• ¾ tsp Kosher salt
• ½ tsp Black pepper
• 4 slices Whole grain bread, toasted
• 1 Avocado, sliced

Method

1. Press the tofu 10 minutes and crumble it by hand into uneven pieces — uniform cubes read as tofu, ragged crumbles read as scramble.
2. Cook the onion and pepper in the oil over medium-high for 5 minutes.
3. Add the tofu and cook 5 minutes without stirring much, letting some of it brown against the pan.
4. Add the turmeric, garlic powder, nutritional yeast, salt and pepper. The nutritional yeast is what makes it savory rather than beany.
5. Fold in the spinach until wilted. Serve on toast with avocado. A pinch of kala namak (black salt) at the end gives a genuinely eggy sulfur note if you can find it.

Notes

✨ The restaurant touch

Let it sit still in the pan long enough to brown in patches. Constant stirring gives you a wet yellow pile.

🧒 For the kids

Serve it in a warm tortilla with cheese and salsa and it becomes a breakfast taco.

🥡 Leftovers

Keeps 4 days and is excellent in burritos and fried rice.

Per serving

Computed from USDA FoodData Central values. A planning tool, not medical advice.