Crispy Tofu Scramble
Cubed tofu pan-fried until golden and crispy, tossed with sautéed vegetables and seasoning. Customizable with swappable vegetables, aromatics, and sauce components to create varied breakfast or lunch bowls.
Ingredients
Method
Press tofu between paper towels for 15 minutes to remove excess moisture. Cut into 0.75-inch cubes.
Dice onion and bell pepper into bite-sized pieces. Mince garlic. Measure or prepare leafy greens and any chosen sauce components.
Heat cooking oil in a large skillet over medium-high heat until shimmering. Add tofu cubes in a single layer, without stirring, for 3–4 minutes until the bottom is golden.
Gently toss tofu and cook for another 3–4 minutes, stirring occasionally, until most sides are crispy and golden. Transfer to a plate.
In the same skillet, add diced onion and cook over medium heat for 2–3 minutes until softened. Add bell pepper and cook for 2 minutes. Stir in garlic and cook for 30 seconds.
Return crispy tofu to the skillet. Add leafy greens, turmeric, salt, and black pepper. Toss gently for 1–2 minutes until greens are wilted and everything is heated through.
Transfer to a bowl or plate. Top with fresh herb, drizzle with sauce if using, and serve warm.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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