Vegan Tofu Scramble Breakfast

Bright, golden tofu curds with a hint of smokiness, this Vegan tofu scramble is quick to prepare and perfect for breakfast or brunch.

Scale

400 g (14 oz) extra-firm tofu
2 tbsp (30 ml) olive oil
1 small (100 g / 3.5 oz) yellow onion, finely chopped
1 small (120 g / 4.2 oz) red bell pepper, diced
2 cloves garlic, minced
1 tbsp (8 g) chickpea flour
1/2 tsp (1 g) turmeric
1/2 tsp (1.5 g) smoked paprika
2 tbsp (12 g) nutritional yeast
1/4 tsp (1 g) kala namak (black salt), optional
3/4 tsp (4 g) kosher salt
1/4 tsp (1 g) freshly ground black pepper
2 tbsp fresh chives or parsley, chopped (for garnish)
Optional add-ins: baby spinach (50 g / 1.8 oz), sliced mushrooms (100 g / 3.5 oz)

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Press the tofu: Drain and press the tofu for 15 minutes to remove excess water.
Prepare vegetables and spices: While the tofu presses, chop the onion, dice the bell pepper, and mince the garlic. Mix chickpea flour, turmeric, smoked paprika, and nutritional yeast in a bowl.
Crumble the tofu into bite-size curds.
Sauté the onion and red pepper in olive oil over medium heat for 4-5 minutes.
Cook the tofu and spices in the skillet, sautéing until browned.
Season with salt and pepper; add optional spinach or mushrooms if using, and garnish.

Press tofu longer for a firmer result. Adjust seasoning based on personal taste, especially if using different salt types.