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Overhead view of yellow turmeric tofu scramble with red bell pepper and melted cheddar in a cast iron skillet

Skillet Turmeric Tofu Scramble with Red Pepper and Onion

A skillet tofu scramble built around pressed extra-firm tofu, turmeric, red bell pepper, and melted cheddar, with 37 grams of protein per serving.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Breakfast
Cuisine: American, American comfort, Tex-Mex, Italian-American
Calories: 344
Ingredients Method Notes

Ingredients
  

  • 2 extra-firm tofu blocks (14 oz / 396 g each); pressed
  • 2 red bell pepper medium (about 300 g); diced
  • 1 yellow onion medium (150 g); diced
  • 3 cloves garlic minced
  • 3 tbsp olive oil
  • 1.5 tsp ground turmeric
  • 3/4 tsp kala namak (black salt) or regular salt
  • 4 cups baby spinach packed (120 g)
  • 3 tbsp nutritional yeast (15 g)
  • 1/2 cup shredded cheddar (60 g)
  • 1/4 tsp black pepper
  • salt to taste; optional, kala namak already adds salt

Method
 

Prep
  1. Drain both blocks of tofu, wrap them in a clean towel, and set a heavy skillet or plate on top for 10 minutes to press out excess water while you prep the vegetables.
  2. Dice the red bell peppers and onion, and mince the garlic.
  3. Crumble the pressed tofu into rough curds using your hands, about the size of scrambled eggs.
Cook
  1. Heat the olive oil in a 12-inch (30 cm) nonstick skillet over medium-high heat. Add the onion and red bell pepper and cook 5 minutes until softened.
  2. Add the garlic and cook 30 seconds until fragrant.
  3. Add the crumbled tofu, turmeric, and kala namak. Stir well so the tofu turns an even yellow. Cook 8 to 10 minutes, stirring occasionally, until the edges look dry and slightly golden.
  4. Stir in the spinach and nutritional yeast, and cook 2 minutes until the spinach wilts.
  5. Remove the pan from the heat, scatter the cheddar over the top, and cover for 2 minutes off heat until the cheese melts.
  6. Season with black pepper and extra salt if needed. Serve hot.

Notes

  • Press tofu a full 10 minutes; shortcuts here leave the scramble watery.
  • Bloom turmeric in the oil for 30 seconds before adding tofu for better color.
  • Don't skip kala namak if you want that eggy sulfur smell.
  • Crumble tofu by hand for uneven curds, not a food processor paste.