High-Protein Tofu Scramble

1. 1
   prep · ~5 min

   Press and crumble the tofu.

   1.Drain the firm tofu block and wrap it in a clean kitchen towel.

   2.Place a heavy pan or plate on top and press for 5 minutes to remove excess water.

   3.Unwrap the tofu and crumble it into bite-sized pieces using your hands.
2. 2
   saute · ~5 min

   Sauté the aromatics.

   1.Heat olive oil in a large non-stick pan over medium heat.

   2.Add chopped onion and cook until soft and translucent (3–4 min).

   3.Add minced garlic and cook until fragrant (30 sec).

   TIPKeep the heat at medium — garlic burns fast and turns bitter.
3. 3
   saute · ~3 min

   Cook the bell pepper.

   1.Add the diced bell pepper to the pan.

   2.Sauté for 2–3 minutes until slightly softened but still with a bit of crunch.
4. 4
   saute · ~7 min

   Scramble the tofu with spices.

   1.Add the crumbled tofu to the pan.

   2.Sprinkle in nutritional yeast, turmeric powder, cumin powder, black salt, black pepper, and red chili powder.

   3.Stir well to coat the tofu evenly with the spices.

   4.Cook for 5–7 minutes, stirring occasionally, until tofu is heated through and lightly golden.

   TIPDon't over-stir — letting the tofu sit for a minute between stirs creates those golden, slightly crispy bits.
5. 5
   saute · ~2 min

   Wilt the spinach.

   1.Add the chopped spinach to the pan.

   2.Fold it into the tofu mixture and cook for 1–2 minutes until just wilted.
6. 6
   serve · ~1 min

   Finish with lemon and serve hot.

   1.Remove the pan from heat.

   2.Drizzle fresh lemon juice over the scramble and toss once.

   3.Garnish with chopped coriander leaves and serve immediately.

   TIPBlack salt loses its eggy aroma with prolonged heat, so the lemon and garnish right at the end brighten everything back up.

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