Turmeric Tofu Scramble
A tofu scramble lives or dies on two things: getting the water out of the tofu, and building savory flavor without salt. Press the block firmly first, because tofu is mostly water and any that stays behind turns the scramble to steam and mush. Nutritional yeast is the secret to depth here, a deactivated yeast with a nutty, cheesy, umami flavor that makes the dish taste seasoned even with no salt in it. Turmeric does the color, cumin does the warmth, and the vegetables cook in nothing but their own moisture and a few tablespoons of water. Fifteen minutes for sixteen grams of plant protein.
Ingredients
- 14 oz Firm tofu, drained and pressed
- 1 whole Yellow onions, diced
- 1 whole Bell peppers, diced
- 3 cups Spinach, packed
- 1/2 tsp Turmeric
- 1/2 tsp Cumin seed, ground
- 3 tbsp Nutritional yeast
- 1/4 tsp Black peppercorns, ground
Method
- Sweat the onion and pepper in a nonstick or well-seasoned pan with 3 tablespoons water over medium heat, adding a splash more when it dries, until soft and just starting to color, about 6 minutes. Water does the job oil usually does here: it carries the heat and softens the vegetables without frying them.
- Crumble the pressed tofu into the pan in rough, uneven pieces, some large and some small. Uneven crumbs give the scramble the varied texture of soft and set curds instead of a uniform mush. Pressing the tofu first matters: the drier it goes in, the better it browns instead of steaming.
- Sprinkle over the turmeric and cumin and stir until the tofu turns an even gold, about 2 minutes. Turmeric is only for color and a faint earthiness; add it with a light hand, since too much turns bitter.
- Add the nutritional yeast and black pepper and cook another 2 minutes so the yeast melts in and turns everything savory and almost cheesy. This is what stands in for the richness of egg, no salt needed.
- Fold in the spinach and cook just until it wilts, about a minute. Serve hot, over whole-grain toast or in a bowl with salsa.
Nutrition
Estimated per serving: 180 calories, 16 g protein, 4 g fiber, 45 mg sodium. Computed from USDA FoodData Central reference values for the main ingredients. This is an approximation, not a laboratory measurement. How these are computed.
Cost per serving is estimated from US national-average retail prices for cheap staple forms, using BLS dried-bean prices and USDA produce prices. Prices vary by store and season, so treat it as a guide, not a receipt. How this is computed.
