Turmeric Tofu Scramble

A golden, protein-packed vegan scramble where crumbled tofu takes on turmeric, cumin, and sauteed vegetables for a hearty egg-free breakfast.

• 400 g firm tofu, drained and crumbled
• 1 tbsp olive oil
• 1 small onion, finely diced
• 1 red bell pepper, diced
• 2 cups baby spinach
• 1 tsp ground turmeric
• 0.5 tsp ground cumin
• 0.5 tsp garlic powder
• 2 tbsp nutritional yeast
• salt and black pepper to taste

Method

1. Press the tofu for 5 minutes between paper towels, then crumble it into bite-sized pieces with your hands.
2. Heat the olive oil in a large skillet over medium heat and saute the onion and bell pepper for 4-5 minutes until softened.
3. Add the crumbled tofu, turmeric, cumin, and garlic powder; stir well and cook for 5 minutes, letting the tofu pick up some color.
4. Stir in the spinach and nutritional yeast and cook 1-2 minutes until the spinach wilts.
5. Season with salt and pepper and serve hot with toast or wrapped in a tortilla.