This breakfast tofu scramble recipe is easy to make and spiced beautifully. This hearty and delightful dish is made with extra firm tofu, Himalayan black salt, turmeric, garlic, and peppers and onions for a flavorful and well-textured meal. Pair with more veggies, good fats like avocado, put it in a breakfast wrap, or just have it on toast. The options are endless with something this versatile.
Ingredients
For the tofu
- 1½ tbsp unrefined virgin coconut oil
- 1 tbsp extra-virgin olive oil
- ½ tsp turmeric powder
- ½ tsp ground coriander
- ¼ tsp garlic powder
- A few turns of fresh cracked black pepper
- 14 ounce package extra firm tofu
- 1 tsp fresh thyme leaves
- ½ tsp sea salt, or to tast
- ½ tsp Himalayan black salt
For the peppers and onions
- 1 tbsp extra-virgin olive oil
- 2 scallions chopped
- 1 cup red bell pepper diced
- ¼ tsp sea salt
Instructions
- Drain tofu, pat dry with a clean towel, then set aside.
For the tofu
- Add the coconut and olive oils to a skillet over med-low heat, then stir in the turmeric, coriander, garlic powder, and black pepper.
- Break tofu apart into crumbles while adding to the skillet.
- Use a spatula to continue breaking down the tofu until you get an even “scrambled egg-like” texture, then add the thyme leaves, 1⁄2 tsp salt, and black salt.
- Continue cooking for another 7-8 minutes over medium to med-low heat, stirring throughout.
For the peppers and onions
- In a separate skillet, warm the olive oil, then add the onions, bell peppers, and 1⁄4 tsp salt.
- Sauté about 2-3 minutes over medium heat, stirring frequently throughout until the peppers soften.
- 5. Add the peppers and onions to the tofu and stir to evenly combine.