This Authentic Masala Tofu Scramble will make you feel like you’re having authentic Indian / Pakistani food right at home! It’s packed with flavor and will leave you feeling so satisfied! Plus, it’s super easy to make, you just need some tofu and basic spices!
To be honest, 99% of the time, I’m a sweet breakfast person, but sometimes I’m in the mood for something savory desi (Indian / Pakistani / South Asian) and this is so perfect. It’s packed with flavor, protein, nutrients, and it’s so easy to make!
This is a unique take on a traditional tofu scramble with flavorful spices that honestly bring this dish to a whole new level.
If for some odd reason, I want a savory breakfast, I love pairing this tofu scramble with some roasted sweet potato and avocado. But if I’m having this for lunch, I usually put it on top of some pieces of avocado toast, or I put it in a bowl with lots of veggies and sweet potatoes and usually some hummus too.
Ingredients in this Authentic Masala Tofu Scramble
Tofu: I used 1 block of Organic Extra Firm Tofu. I like to use extra firm just because I find the firm or soft ones are too soft and it doesn’t fry right in the pan. Make sure to drain the water out of the tofu, wrap it in a paper towel, and then place something heavy on top for 20-30 minutes to get all the water out. You can cut your veggies and put your spices together in the meantime!
Spices: I love me lots of flavor, so I used lots of spices, but you don’t need all of them! The essentials are turmeric, garam masala, curry powder, cumin, and garlic (and Salt and pepper). These spices really add to the South Asian flavor, and really elevate the dish! The other spices are great if you have them, but it’s fine if you don’t have them.
Nutritional Yeast: This is what makes the tofu scramble that traditional yellow eggy color and gives it that eggy flavor. It’s super easy to find! You can find it at all stores, or on Amazon here!
Veggies: The veggies add in lots of texture to the scramble. You can use whatever you have on hand, but I definitely recommend adding in some spinach at the end to absorb all the extra spices. I find that bell pepper, onions, mushrooms, and tomatoes go really well with the whole masala vibe.
How to make Authentic Masala Tofu Scramble
This is so easy to make, it comes together in 15 ish minutes!
Prepare: Drain the water from your tofu, wrap it in a paper towel, and place something heavy on top to let the water drain out for 20-30 minutes. Chop all the veggies you’re going to use and aside. Add in all spices and herbs to a small bowl and set aside.
Cook: Heat a little oil in a non-stick pan on medium high heat. Crumble in the tofu and let it cook until it is lightly browned, stirring every 2-3 minutes in order to prevent burning.
Add Veggies: Once the tofu starts to get lightly browned, add in the veggies (except the spinach) so that they soften. Let cook until the tofu browns some more on all sides, still stirring every 2-3 minutes, so that the tofu doesn’t burn.
Add Spices: Add in the spices on top of the tofu and veggies. Stir it well so that the spices are evenly coated over all the tofu and veggies. Sauté for a minute or so. You might have some extra spice that is not sticking to anything in the pan, that’s fine, the spinach will soak it up.
Add in final add ins: Now, add in your spinach and cilantro (if using). Cook until the spinach wilts and the dish becomes very fragrant.
Serve: Serve with avocado, hummus, sweet potatoes, quinoa, or whatever else and enjoy!
Why is this Masala Tofu Scramble Balanced?
By itself, this tofu scramble isn’t a super balanced meal because it’s essentially just protein and veggies. So, I like to bulk it up a little and make it more filling!
Protein: This tofu scramble is basically just all protein which is great!
Carbs: This goes super well with white potatoes, sweet potatoes, or quinoa!
Fat: We all know I loooooove me some avocado, but this also goes super well with hummus!
How to store Masala Tofu Scramble:
Store in an airtight container in the fridge for 3-4 days and you should be all good!
Masala Tofu Scramble
Ingredients
Tofu
- 1 block extra-firm organic tofu
Spices
- 1 tsp red chili powder optional
- 1 tsp ground cumin
- 1 ½ tsp turmeric powder
- 1 tsp garam masala
- 1 tsp curry powder
- ¼ tsp salt
- ½ tsp black pepper
- 1 tsp garlic powder
- 2 tbsp nutritional yeast
- 1 tbsp dried chives
Vegetables
- 5 cherry tomatoes, halved
- ½ red bell pepper
- ½ onion, diced
- 1 cup mushrooms optional
- 4 curry leaves optional
- Large handful spinach
- 2 green chilis optional
- Cilantro
Instructions
- Open the tofu package and drain the water. Wrap it in a paper towel, and place something heavy on top for 20-30 minutes.
- Chop up your veggies and set aside.
- Mix you spices and herbs in a small bowl and set aside.
- Heat a little oil in a non- stick pan on medium heat
- Once hot, crumble up the tofu. Let it cook until it starts to lightly brown but stir every 2-3 minutes to make sure the tofu doesn’t burn.
- Add in your veggies once the tofu is lightly brown. Keep cooking until the tofu turns more brown and the veggies have slightly softened.
- Add in your spices and stir well to make sure everything is coated.Sauté for 1-2 minutes.
- Add in the spinach (and cilantro) is using and sauté until the spinach wilts and the scramble is very fragrant.
- Enjoy!
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