Tofu Scramble With Vegetables Recipe - Kosher

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A hearty, protein-packed, dairy-free breakfast that’s flavorful, colorful, and perfect for busy mornings. This tofu scramble mimics classic scrambled eggs while remaining completely pareve and kosher.

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🕒 Recipe Overview

• Servings: 4

• Yield: About 4 cups

• Prep Time: 10 minutes

• Cook Time: 12–15 minutes

• Total Time: 25 minutes

• Difficulty: Easy

• Cooking Vessel: Large skillet or sauté pan, cutting board, knife, spatula

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🛒 Ingredients

• 1 (14–16 oz) block extra-firm tofu, pressed and drained

• 2 tablespoons olive oil or avocado oil

• ½ cup diced onion

• ½ cup diced red bell pepper

• ½ cup diced zucchini

• 1 cup fresh spinach, chopped

• 2 cloves garlic, minced

• 1 teaspoon turmeric (for color)

• ½ teaspoon kosher salt (or to taste)

• ¼ teaspoon black pepper

• ½ teaspoon paprika

• ¼ teaspoon cumin (optional)

• 1–2 tablespoons unsweetened almond milk (optional, for creaminess)

• 1 tablespoon nutritional yeast (optional, for savory depth)

Optional Add-ins:
Mushrooms, cherry tomatoes, scallions, or fresh parsley.

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👩‍🍳 Instructions

1. Press the Tofu:
   Wrap tofu in paper towels or a clean kitchen towel and press gently to remove excess moisture (about 5 minutes if short on time).

2. Crumble:
   Using your hands or a fork, crumble tofu into bite-sized pieces resembling scrambled eggs. Set aside.

3. Sauté Vegetables:
   Heat oil in a large skillet over medium heat. Add onions and cook for 2–3 minutes until translucent.
   Add bell pepper and zucchini; sauté another 3–4 minutes until softened.
   Stir in garlic and cook 30 seconds until fragrant.

4. Add Tofu & Seasonings:
   Add crumbled tofu to the pan. Sprinkle in turmeric, salt, pepper, paprika, and cumin. Stir well to combine. Cook for 5–7 minutes, stirring occasionally.

5. Finish:
   Stir in spinach and cook until wilted (1–2 minutes).
   Add almond milk and nutritional yeast if using. Adjust seasoning to taste.

6. Serve Warm and enjoy immediately.

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🥗 Nutritional Information (Per Serving – Approximate)

• Calories: 180

• Protein: 15g

• Fat: 12g

• Carbohydrates: 8g

• Fiber: 3g

• Sugar: 3g

• Cholesterol: 0mg

• Sodium: 300mg

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🌱 Dietary Adaptations

• Vegan: Naturally vegan and pareve.

• Gluten-Free: Naturally gluten-free (verify spices are certified GF if needed).

• Low-Carb: Reduce zucchini and omit almond milk for fewer carbs.

• High-Protein: Add extra tofu or mix in hemp seeds.

• Whole30: Omit nutritional yeast and confirm compliant seasonings.

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💡 Tips & Troubleshooting

• Watery Scramble? Cook a few extra minutes to evaporate moisture.

• Too Bland? Add more salt, a squeeze of lemon juice, or extra nutritional yeast.

• Want Eggier Flavor? Add a pinch of black salt (kala namak).

• Overcooked Veggies? Sauté on medium heat and avoid overcrowding the pan.

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🍽 Serving Suggestions

• Serve with whole-grain toast or sourdough.

• Wrap in a tortilla for a breakfast burrito.

• Pair with roasted potatoes or avocado slices.

• Spoon over quinoa for a protein-rich breakfast bowl.

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📝 Notes

• This recipe is pareve, making it ideal for serving with either meat or dairy meals in a kosher kitchen.

• Store leftovers in an airtight container in the refrigerator for up to 3 days.

• Reheat gently in a skillet for best texture.

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