Hungry-man Scrambled Tofu
Recipe type: Breakfast
Prep time: 
Cook time: 
Total time: 
Serves: 4 servings
  • 14-16 ounces tofu, extra firm, liquid pressed out
  • ½ cup onion, chopped
  • 2 cloves garlic, minced
  • ½ cup bell pepper, chopped
  • ½ other vegetable you have on hand, like mushrooms or zucchini, chopped (optional)
  • 1 cup cooked beans - chickpeas, black/pinto beans, whatever you have on hand
  • 1 packed cup baby spinach or other chopped green
  • 2 teaspoons cumin powder
  • 1 teaspoon thyme
  • ¼ teaspoon turmeric powder
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 2 tablespoons nutritional yeast
  • Optional toppings: chopped tomato, sliced green onion, fresh cilantro, diced avocado, hot sauce
  1. Add onion to a large dry saute pan (no oil needed) over medium heat. When onion starts to become translucent, stir in garlic, peppers and other veggies (but not the spinach - that gets added later). If veggies start to brown too much to your liking, add a couple tablespoons of water and stir. Cook for about 2 minutes or until vegetables are tender but not mushy. Remove veggies from pan and set aside.
  2. Break tofu into bite-sized pieces with your hands and drop into the heated pan. Let the tofu brown for a few minutes, and then scrape it from pan and flip to brown the other sides. Add a tablespoon or two of water if tofu browns too much and scrape up all those little bits of tofu - they're yummy!
  3. After a few minutes, add the cumin, thyme, turmeric, salt, pepper, and the ¼ cup water. Stir to coat the tofu so that's it's all yellow, and then add nutritional yeast. Stir and cook for a minute. Add the cooked veggies that you set aside earlier, the beans, and the spinach and cook for another few minutes, stirring to help the spinach wilt. When spinach is tender, remove pan from heat and serve tofu onto plates. Add your favorite garnishes and enjoy!
Wondering what type of pan to use for this oil-free dish? I've made this recipe using a non-stick pan, a stainless steel pan, and a cast iron pan. They all work, but produce different results. A non-stick pan will brown the tofu nicely and keep the pieces of tofu intact more than the other types of pans. That said, if you like tofu that is crumbly and with crispy, browned pieces of tofu, use a stainless steel or cast iron pan.
Recipe by It Has To Taste Good at