Wet tofu just steams and slumps into slop, so press it dry and get the pan hot enough to brown the crumbles. Turmeric handles the color and a pinch of black salt gives that sulfury, eggy note. Everything after that is a question of texture.
By Vince Gonzalez · Published July 2026 · Sourcing verified 5 Jul 2026
Prep10 min
Cook15 min
Makes3 servings
CuisineAmerican
Cost$
VeganGluten-free
Contains soy
The Ingredients — and where to get them
Cook for3servings
Firm tofu
Firm or extra-firm crumbles into curds; silken tofu will not hold up here.
Press the tofuWrap the block in a towel and press under a weight for 10 minutes to squeeze out water.
Saute the baseCook onion and pepper in oil over medium-high until softened, about 4 minutes.
ScrambleCrumble in the tofu, add turmeric, cumin, and salt, and cook 6 to 8 minutes until the curds dry out and turn golden, then fold in spinach and nutritional yeast.
Can you make Tofu Scramble in an air fryer? — Not really
Not really — loose batter spreads and needs a flat, hot surface. Keep this one on the stovetop or griddle.
Can you freeze Tofu Scramble? — Yes
Yes — cool it, portion into airtight containers, and freeze; thaw in the fridge and reheat.
Can you make Tofu Scramble ahead of time? — Partly
The components hold — prep the parts ahead and finish it close to serving for the best texture.
Is Tofu Scramble gluten-free? — Yes
Yes — nothing in this recipe as written contains gluten. As always, glance at the labels on any packaged items (broth, sauces, chocolate), since brands vary.
Is Tofu Scramble vegan? — Yes
Yes — no meat, seafood, dairy, egg, or honey in it as written.
Community Notes
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