Vegan Tofu Scramble Protein Breakfast Bowl
⏱ 20 min💪 34g protein per serving🔥 ~565 cal🍽 2 bowls
What makes tofu scramble taste like eggs is kala namak, or black salt, which is sulfurous and does the job no amount of turmeric can. Press the tofu properly and it browns instead of steaming into a pale mush. Black beans push this bowl past 30g of protein without any powder or fake meat.
Ingredients
- 1 (14-ounce) block extra-firm tofu, pressed 15 minutes
- 1 tablespoon olive oil
- 1/2 medium red onion, diced
- 1 red bell pepper, diced
- 1 cup canned black beans, rinsed and drained
- 3 tablespoons nutritional yeast
- 1/2 teaspoon ground turmeric
- 1/2 teaspoon ground cumin
- 1/4 teaspoon kala namak (black salt)
- 1/2 avocado, sliced
- 2 tablespoons salsa
Instructions
- Press the tofu between two plates with a heavy can on top for 15 minutes, pour off the water, and crumble it into uneven, bite-size pieces with your hands.
- Heat the olive oil in a large skillet over medium-high, add the onion and bell pepper, and cook for about 5 minutes until the edges char slightly.
- Add the crumbled tofu in a single layer and leave it undisturbed for 3 minutes so it browns, then stir and cook 3 minutes more.
- Stir in the black beans, nutritional yeast, turmeric, and cumin and cook for 2 minutes until everything is coated and heated through.
- Take the pan off the heat before adding the kala namak, since its sulfur flavor cooks off over direct heat.
- Divide between two bowls, top with avocado and salsa, and eat right away. Leftover scramble keeps 3 days in the fridge and reheats best in a dry skillet.
Tips
- Uneven crumbles are the goal. Larger pieces read as scrambled egg curds, while a uniform mince reads as wet sand.
- Kala namak smells strongly of sulfur straight from the jar, which is correct. It mellows the instant it hits hot food, so start with 1/4 teaspoon and add from there.
- Silken and soft tofu will not work here. They release too much water and collapse into a puree in the pan.
FAQ
- Do I have to press the tofu?
- If you want browning, yes. Unpressed tofu dumps water into the pan and steams itself pale and soft instead of searing.
- What can I use instead of kala namak?
- Regular salt plus a little more nutritional yeast. It will taste good, just savory rather than eggy. Kala namak is cheap online and keeps for years.
- Can I meal prep this?
- Yes. Cook through step four, refrigerate up to 3 days, and add the black salt, avocado, and salsa fresh when you reheat.
- Is nutritional yeast necessary?
- It adds savory depth and about 3g of protein per serving. You can skip it, but add a splash of soy sauce so the bowl does not taste flat.
