SAVORY BREAKFAST TOFU SCRAMBLE FOR WEIGHT LOSS

Looking for a healthy, high-protein breakfast that supports your weight loss goals? This savory tofu scramble is easy to make, incredibly delicious, and deeply satisfying. A savory breakfast like this can be a game-changer—helping you stay fuller longer and setting you up for success the rest of the day. Ready in under 15 minutes, this flavorful tofu scramble is perfect for busy mornings without compromising on taste or nutrition.

TOFU SCRAMBLE FOR WEIGHT LOSS

✔ 15 Minutes  ✔ Weight Loss Friendly  ✔ Oil Free  ✔ Serves 2 to 3

INGREDIENTS

• 1 16 ounce block of firm or extra firm tofu

• 1/2 cup onion, diced

• 4 to 5 Cremini mushrooms, sliced

• 1/4 teaspoon ground turmeric

• 1/4 teaspoon smoked paprika

• 1/2 teaspoon garlic powder

• 1/2 teaspoon onion powder

• 1/2 teaspoon ground chipotle pepper powder

• 1/2 teaspoon teaspoon kala namak (black salt)

• 2 tablespoons nutritional yeast

• 1/3 cup unsweetened plant milk of choice, I used soy

• 2 large handfuls fresh spinach or greens of choice

• Salt, more kala namak, and freshly cracked black pepper to taste

For Serving:

• 1 roma tomato, diced

• Fresh cilantro, chopped or torn

• Hot sauce, if desired

1 Drain the tofu. Wrap the tofu block in a dish towel. Place the tofu on a cutting board, then weigh it down with a heavy cookbook, or a few cans of beans on top of another cutting board. Press the tofu for 5 minutes to drain any excess moisture. Meanwhile, prep the rest of the ingredients (chop the onion, mushrooms, tomato, cilantro, and gather your spices).

2 Heat a 1/4 cup of water in a medium frying pan over medium high heat. Once hot add in the mushrooms and onion and water fry for 3 minutes. Next crumble the drained and pressed tofu into the pan to resemble a scrambled egg texture. Stir to combine and then stir occasionally for 5 to 7 minutes allowing it to brown slightly.

3 While the tofu is cooking, in a small mixing bowl whisk together the turmeric, smoked paprika, garlic powder, onion powder, chipotle pepper powder, kala namak, and nutritional yeast along with the plant milk. Pour this mixture over the tofu, mushrooms, and onions. Stir to combine and then cook an additional 2 to 5 minutes depending on desired texture and consistency. Turn off the heat and add the spinach to the pan and cover with a lid to allow a little wilting action if desired.

4 Serve with the tomatoes, cilantro and hot sauce if desired, adding salt or pepper to taste. Leftovers can be warmed up on the stove top.

Watch the video version here:

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