Quick Recipe Version (TL;DR)

Yield: 2 hearty servings
Prep Time: 10 minutes
Cook Time: 12 minutes
Total Time: 22 minutes

Quick Ingredients

400 g firm tofu, drained and patted dry
2 tsp olive oil (or other cooking oil)
1 small red bell pepper, diced (about 100 g)
2 large handfuls baby spinach (about 60 g), roughly chopped
3 spring onions, sliced (whites and greens separated)
2 tbsp nutritional yeast
1/3 cup unsweetened plant-based milk (about 80 ml)
1 tsp ground turmeric
1/2 tsp garlic powder
1/2 tsp onion powder
1/4 tsp ground black pepper
1/4–1/2 tsp fine sea salt, to taste
Optional: 1/4 tsp kala namak (black salt) for eggy flavor
Optional: 1–2 tsp lemon juice or apple cider vinegar

Do This

1. Crumble the tofu into a bowl using your hands or a fork, leaving some larger chunks for a fluffy texture.
2. In a small bowl, whisk plant milk, turmeric, garlic powder, onion powder, black pepper, salt, and optional kala namak into a golden sauce.
3. Heat oil in a large non-stick pan over medium heat. Sauté diced bell pepper and the white parts of the spring onions for 3–4 minutes, until softened.
4. Add crumbled tofu to the pan and cook for 2 minutes, stirring to lightly dry and warm it.
5. Pour the turmeric sauce over the tofu and stir to coat evenly. Cook 3–4 minutes until hot and richly yellow.
6. Stir in spinach, spring onion greens, and nutritional yeast. Cook 1–2 minutes until spinach wilts and the scramble is fluffy and creamy.
7. Taste and adjust seasoning with extra salt, pepper, and a squeeze of lemon if using. Serve hot with toast, avocado, or roasted potatoes.

Why You’ll Love This Recipe

Fluffy, golden, and comforting like a classic egg scramble, but completely plant-based.
Loaded with colorful veggies, protein-rich tofu, and a savory nutritional yeast “cheesy” finish.
Comes together in under 25 minutes, perfect for busy mornings or easy dinners.
Highly customizable: add extra veggies, spices, or toppings to suit your taste.

Grocery List

Produce: Firm tofu, red bell pepper, baby spinach, spring onions (scallions), lemon (optional).
Dairy: None (use unsweetened plant-based milk such as soy, oat, or almond).
Pantry: Olive oil, nutritional yeast, ground turmeric, garlic powder, onion powder, fine sea salt, black pepper, kala namak (optional).

Full Ingredients

Tofu Scramble Base

400 g firm tofu, drained and patted very dry
1/3 cup (80 ml) unsweetened plant-based milk (soy, oat, or almond work well)
1 tsp ground turmeric
1/2 tsp garlic powder
1/2 tsp onion powder
1/4 tsp freshly ground black pepper
1/4–1/2 tsp fine sea salt, to taste
Optional but recommended: 1/4 tsp kala namak (black salt) for an eggy aroma

Veggies & Aromatics

2 tsp olive oil (or avocado oil, or another neutral cooking oil)
1 small red bell pepper, seeded and diced (about 100 g)
2 large handfuls baby spinach, roughly chopped (about 60 g)
3 spring onions (scallions), thinly sliced; keep whites and greens separate

Finishing Touches

2 tbsp nutritional yeast
1–2 tsp freshly squeezed lemon juice or apple cider vinegar (optional, for brightness)
Optional garnish: extra sliced spring onions, cracked black pepper, pinch of smoked paprika or chili flakes

Step-by-Step Instructions

Step 1: Prep and crumble the tofu

Remove the tofu from its package and drain off the liquid. Wrap the block in a clean kitchen towel or a few layers of paper towel and gently press for 2–3 minutes to remove excess moisture. This helps the scramble cook more quickly and prevents it from becoming watery.

Once dried, crumble the tofu into a medium bowl using your hands or a fork. Aim for a mix of small bits and larger, bite-size chunks to mimic the varied texture of soft scrambled eggs. Set aside.

Step 2: Mix the golden turmeric sauce

In a small bowl or measuring jug, whisk together the plant-based milk, ground turmeric, garlic powder, onion powder, black pepper, sea salt, and kala namak (if using). The mixture should turn a deep golden yellow and be fairly loose and pourable. Taste a tiny bit and adjust the salt if needed, keeping in mind you can add more later.

This seasoned liquid will soak into the tofu as it cooks, giving you a richly flavored, evenly colored scramble without over-drying it.

Step 3: Sauté the peppers and spring onion whites

Place a large non-stick skillet or well-seasoned pan over medium heat. Add the olive oil and let it warm for about 30 seconds. Add the diced red bell pepper and the sliced white parts of the spring onions (reserve the green tops for later).

Cook, stirring occasionally, for 3–4 minutes until the peppers soften slightly and the onions turn fragrant and just starting to turn translucent. If anything begins to brown too fast, reduce the heat slightly. This step builds a sweet, savory base for the scramble.

Step 4: Dry-cook the crumbled tofu

Add the crumbled tofu to the pan with the peppers and spring onion whites. Spread it out evenly and let it cook for about 1 minute without stirring to let some moisture evaporate. Then stir gently and cook for another 1–2 minutes.

You are not trying to brown the tofu heavily here, just warming it through and allowing excess water to steam off. This helps the tofu better absorb the turmeric sauce in the next step and keeps the final texture fluffy, not soggy.

Step 5: Add the turmeric sauce and simmer to fluffy perfection

Give the turmeric sauce a quick stir, then pour it evenly over the tofu in the pan. Gently fold and stir so every piece of tofu is coated in the golden mixture. The scramble will look quite saucy at first; that is what you want.

Cook over medium heat for 3–4 minutes, stirring every 30–45 seconds. The tofu will soak up the liquid, turning bright yellow and slightly creamy. If the mixture seems to dry out before the tofu is fully hot and fluffy, splash in an extra tablespoon or two of plant milk and stir it through.

Step 6: Wilt in the spinach and spring onion greens

Add the chopped spinach and the sliced green tops of the spring onions to the pan. Fold them gently into the scramble. The spinach will look like a lot at first but will quickly wilt down.

Cook for 1–2 minutes, stirring occasionally, until the spinach is just wilted and bright green and everything is evenly distributed. Avoid overcooking at this stage to keep the greens vibrant and fresh-tasting.

Step 7: Finish with nutritional yeast and adjust seasoning

Sprinkle the nutritional yeast evenly over the scramble and stir it in. It will melt slightly into the tofu, adding a savory, “cheesy,” breakfasty flavor and a touch of richness.

Turn the heat to low and cook for 1 more minute to let the flavors meld. Taste and adjust: add more salt or black pepper if needed, and, if you like a bit of brightness, stir in 1–2 teaspoons of lemon juice or apple cider vinegar. The acidity really wakes up the flavors.

Remove from the heat. Garnish with extra spring onion greens, a pinch of smoked paprika or chili flakes if desired, and serve hot with toast, roasted potatoes, or wrapped in a warm tortilla.

Pro Tips

Choose the right tofu: Firm tofu works best here. Extra-firm can be used, but you may want to add an extra tablespoon or two of plant milk for softness.
Do not skip drying the tofu: Removing excess moisture up front is key to a fluffy, non-watery scramble.
Turmeric stains: Use utensils and cloths you are not worried about staining, and wipe spills from counters right away.
Add salt gradually: Nutritional yeast has natural savoriness. Season lightly at first, then adjust after adding the yeast.
Control the heat: Keep the pan at medium or just below. Too high a heat can dry out the tofu or make the spices bitter.

Variations

Loaded veggie scramble: Add finely chopped mushrooms, zucchini, or cherry tomatoes in Step 3. Sauté until they release their moisture before adding the tofu.
Spicy Southwestern twist: Add 1/2 tsp ground cumin, 1/2 tsp smoked paprika, and a pinch of chili flakes to the turmeric sauce. Serve with avocado, salsa, and warm tortillas.
Herb garden version: Stir in 2–3 tbsp chopped fresh herbs (such as parsley, chives, or cilantro) along with the spring onion greens for a bright, fresh flavor.

Storage & Make-Ahead

Let the tofu scramble cool to room temperature, then transfer it to an airtight container. Refrigerate for up to 3–4 days. Reheat gently in a non-stick pan over medium-low heat with a splash of plant milk or water to loosen it, stirring until hot throughout. You can also reheat in the microwave in 30-second bursts, stirring in between.

For make-ahead prep, you can mix the turmeric sauce up to 3 days in advance and store it in a sealed jar in the fridge. Dice the bell pepper and slice the spring onions the night before and keep them refrigerated. In the morning, you will only need to crumble the tofu and cook, making this a very quick breakfast.

Nutrition (per serving)

Approximate values per serving (2 servings total): 260–290 kcal; 18–20 g protein; 14–16 g fat; 12–15 g carbohydrates; 4–5 g fiber; 1–2 g sugars (from vegetables only). Sodium will vary depending on your chosen salt and whether you use kala namak. Nutritional yeast contributes B vitamins and savory flavor, while tofu and plant milk provide most of the protein.

Turmeric Tofu Scramble With Peppers, Spinach and Nutritional Yeast