Golden tofu scramble is my weekend-brunch default — crumbled extra-firm tofu tinted sunset-yellow with turmeric, piled with soft red bell pepper, carrot, and green onions. It looks exactly like scrambled eggs but tastes like its own dish. A few dashes of hot sauce and a fistful of cilantro at the end, and I'm happy.
Tired of the same old breakfast? Brighten up your morning routine with this incredibly vibrant and flavorful Golden Tofu Scramble! It’s a feast for the eyes and the palate, packed with colorful veggies and a beautiful golden hue from a pinch of turmeric. This simple, protein-rich scramble is not only delicious but also incredibly versatile. Plus, it’s ready in under 30 minutes, making it the perfect healthy start to any day.
Ingredients
• 1 medium red bell pepper, diced, about 1 cup / 150g (5.3 oz)
• 1 small carrot, diced, about ½ cup / 60g (2.12 oz)
• 4 green onions, chopped, about ½ cup / 50g (1.76 oz)
• 1 clove garlic, minced, about 1 tsp / 5g
• ½ tsp / 2.5g (0.09 oz) ground cumin
• ¼ tsp / 1.25g (0.04 oz) ground turmeric
• 1 14-oz / 396g (14 oz) package extra-firm tofu, drained and crumbled
• ½ tsp / 2.5ml (0.1 fl oz) hot sauce, or to taste
• 2 Tbs / 8g (0.28 oz) chopped fresh cilantro
• Cooking spray or 1 tsp (5 ml) olive oil
Instructions
1. Heat a large nonstick skillet over medium heat and coat with cooking spray or olive oil.
2. Add the diced bell pepper and carrot. Cook for 7 minutes, stirring occasionally, until just tender.
3. Stir in the chopped green onions, minced garlic, ground cumin, and ground turmeric. Cook for 1 minute more until fragrant.
4. Add the crumbled tofu and hot sauce to the skillet. Cook for 5 minutes, breaking up the tofu with a spoon, until it’s heated through and all excess liquid has evaporated.
5. Remove from heat and stir in the chopped cilantro. Serve immediately.
Nutritional Information
• (per serving)
• Calories: 113
• Protein: 11 g
• Total Fat: 6 g
• Saturated Fat: 1 g
• Carbohydrates: 6 g
• Cholesterol: 0 mg
• Sodium: 32 mg
• Fiber: 3 g
• Sugar: 2 g
Pro Tips
• & Variations
• For a richer, cheesier flavor, stir in 2-3 tablespoons (45 ml / 1.5 fl oz) of nutritional yeast along with the tofu.
• Leftovers are fantastic! Use them as a filling for breakfast burritos, tacos, or a hearty sandwich on toasted bread.
• Don’t press the tofu for this recipe. A little extra moisture helps create a softer, more authentic scramble texture.
• Create a Spanish-style scramble by replacing cumin and cilantro with smoked paprika, a drizzle of olive oil, and fresh parsley.
• For an Italian twist, use Italian seasoning, extra garlic, and chopped fresh basil instead of the original spices.
FAQ
Q: Is this tofu scramble a good source of protein for a vegetarian diet
A: Absolutely! This Golden Tofu Scramble provides 11 grams (0.39 oz / 11.1 g) of protein per serving. Tofu is a complete protein, meaning it contains all nine essential amino acids, making it an excellent and satisfying protein source for a vegetarian or vegan breakfast.
Q: What kind of tofu is best for a scramble
A: Extra-firm tofu is highly recommended for this recipe because it holds its shape well and creates a crumbly, scramble-like texture. Firm tofu is also a good alternative. We advise against using soft or silken tofu, as they will become mushy when cooked.
Q: Can I use different vegetables in this scramble
A: Yes, this recipe is very versatile. Feel free to substitute the bell pepper and carrot with other vegetables you have on hand. Chopped mushrooms, zucchini, spinach (added at the end), or onions are all fantastic additions that work well in a tofu scramble.
Q: How do I store and reheat leftover tofu scramble
A: Store any leftovers in an airtight container in the refrigerator for up to 4 days. You can easily reheat it in the microwave for 1-2 minutes or in a nonstick skillet over medium heat until warmed through. It’s also delicious cold in a sandwich or wrap.
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Golden Tofu Scramble
Ingredients
Method
- Heat a large nonstick skillet over medium heat and coat with cooking spray or olive oil.
- Add the diced bell pepper and carrot.
- Cook for 7 minutes, stirring occasionally, until just tender.
- Stir in the chopped green onions, minced garlic, ground cumin, and ground turmeric.
- Cook for 1 minute more until fragrant.
- Add the crumbled tofu and hot sauce to the skillet.
- Cook for 5 minutes, breaking up the tofu with a spoon, until it's heated through and all excess liquid has evaporated.
- Remove from heat and stir in the chopped cilantro.
- Serve immediately.
- Don't press the tofu for this recipe. A little extra moisture helps create a softer, more authentic scramble texture.
