How to Make Golden Turmeric Tofu Scramble with Spinach

Simple Summary

This vibrant Tofu Scramble with Turmeric and Spinach is a protein-packed vegan alternative to scrambled eggs, bursting with flavor and nutrients. The golden turmeric adds both color and anti-inflammatory benefits to this quick and satisfying meal.

Recipe Details

• Prep Time: 20 minutes
• Cook Time: 10 minutes
• Total Time: 30 minutes
• Servings: 2
• Difficulty: Beginner

Ingredients

• 1 block (14 oz) firm tofu, drained and pressed
• 2 tablespoons olive oil
• 1/2 teaspoon ground turmeric
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 1/4 teaspoon salt
• 1/8 teaspoon black pepper
• 2 cups fresh spinach, roughly chopped
• 2 tablespoons nutritional yeast (optional, for cheesy flavor)
• 1 tablespoon chopped fresh chives or green onions for garnish

Instructions

1. Drain the tofu and press it for about 15 minutes to remove excess moisture. You can do this by wrapping it in paper towels and placing a heavy object on top.

2. While the tofu is pressing, mix the turmeric, garlic powder, onion powder, salt, and black pepper in a small bowl.

3. Crumble the pressed tofu with your hands into bite-sized pieces, resembling scrambled eggs.

4. Heat the olive oil in a large non-stick skillet over medium heat.

5. Add the crumbled tofu to the skillet and cook for about 3-4 minutes, stirring occasionally.

6. Sprinkle the spice mixture over the tofu and stir well to coat evenly. Cook for another 2-3 minutes.

7. Add the chopped spinach to the skillet and cook for 1-2 minutes until it starts to wilt.

8. If using, sprinkle nutritional yeast over the scramble and stir to incorporate.

9. Taste and adjust seasoning if needed.

10. Remove from heat and garnish with chopped chives or green onions.

11. Serve hot and enjoy your Golden Turmeric Tofu Scramble with Spinach!

Chef's Notes

• For a firmer texture, freeze the tofu block and then thaw before using. This will create a more "meaty" consistency.
• Add other vegetables like bell peppers, mushrooms, or tomatoes for extra nutrition and flavor.
• If you prefer a softer scramble, use silken tofu instead of firm tofu.
• Leftover scramble can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in a microwave or skillet.
• For an extra protein boost, add 1/4 cup of cooked quinoa or chickpeas to the scramble.

Nutritional Info

Per serving (approximate):

• Calories: 250
• Protein: 18g
• Fat: 18g (mostly healthy fats from olive oil and tofu)
• Carbohydrates: 8g
• Fiber: 4g
• Rich in calcium, iron, and vitamins A, C, and K from the spinach
• Good source of B-vitamins if using nutritional yeast

Serving Suggestions

• Serve with whole grain toast or a side of roasted sweet potatoes for a complete breakfast.
• Wrap the scramble in a whole wheat tortilla with avocado slices for a quick breakfast burrito.
• Pair with a side of fresh fruit salad and a green smoothie for a nutrient-packed brunch.
• Garnish with sliced avocado, cherry tomatoes, and a sprinkle of hemp seeds for added texture and nutrition.
• For a savory twist, serve alongside vegan sausage or tempeh bacon.