Breakfast

Tofu Scramble with Spinach

Name: Tofu Scramble with Spinach
Total time: 20 min
Yield: 2
Cuisine: plant-based
Ingredients: 250 g firm tofu; 80 g baby spinach; 1 tbsp olive oil; 1 tsp turmeric; 2 tbsp plant milk; 1 pinch kala namak black salt; 1 garlic clove

A savoury plant-based breakfast made without eggs.

◷ 20 min♧ 2 servings

Photograph of Tofu Scramble with Spinach

Ingredients

How many servings?

Quantities are approximate and adjust automatically with your chosen number of servings.

Method

Before cooking, measure these ingredients: 250 g firm tofu and 80 g baby spinach. Set out the remaining ingredients, cookware and utensils so everything is ready.
Drain the tofu and crumble it into chunky pieces with a fork.
Warm garlic in oil, add tofu, turmeric and plant milk. Cook for 6 minutes.
Add spinach, stir until wilted and finish with kala namak.
Before serving, check: Let the pan warm up first. Leave the cubes undisturbed for the first few minutes so a golden crust can form.

Beginner-friendly tips

Read these three practical tips before cooking. Check how the food looks and feels, not just the clock.

Pat tofu thoroughly dry before cooking. Wet tofu steams in the pan instead of browning.
Let the pan warm up first. Leave the cubes undisturbed for the first few minutes so a golden crust can form.
If the sauce tastes too salty or gets thick, add a splash of water. Taste tofu and vegetables together before final seasoning.

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