Breakfast · 12 min

Tofu Veggie Scramble

Big flavor, weeknight effort. Firm tofu meets bell pepper in a 12-minute breakfast worth keeping in rotation. It is weeknight cooking that still hits your targets — 18 grams of protein per serving. Simple enough for a Tuesday, good enough to serve to guests — that is the whole idea.

✓ USDA-verified nutrition data

Ingredients

• 1/2 block Firm tofu
• 1/2 Bell pepper
• 1/2 tsp Turmeric
• 1 tbsp Olive oil
• 1 cup Baby spinach

Steps

1. Press the half block of firm tofu first: wrap it in a clean towel, set a plate on top, and let it sit 5 minutes. Less water means better browning.
2. Heat 1 tablespoon of olive oil in a large nonstick skillet over medium-high heat until it shimmers.
3. Crumble the tofu into the pan in bite-size chunks with your hands, sprinkle over 1/2 teaspoon of turmeric, and toss to coat — the turmeric gives it that golden scrambled-egg color.
4. Cook undisturbed for 2 minutes, then stir and cook 3 more minutes, until some edges turn golden brown.
5. Add 1/2 diced bell pepper and cook 2 minutes more, until it softens but still has a little crunch.
6. Fold in 1 cup of baby spinach and cook just 1 minute, until wilted but still bright green.
7. Taste and season with salt and pepper. Serve hot — like eggs, tofu scramble is best the moment it leaves the pan.

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