If you’ve ever stared into your fridge at 6 p.m., too tired to cook but also too tired of takeout, this one’s for you.

I still remember the first time I tried tofu. I was skeptical. It looked bland, felt spongy, and I had no clue what to do with it. But one night, desperate for something fast, filling, and actually healthy, I threw some crumbled tofu in a skillet with whatever veggies I had—and the tofu scramble was born.

This recipe has become my go-to for busy weeknights and lazy weekend mornings. It’s warm, savory, and packed with flavor. The best part? It takes just 20 minutes, and you can use whatever vegetables are hiding in your fridge.

If you’re looking for a quick, protein-packed meal that doesn’t leave you feeling heavy or sluggish—this tofu scramble is a total game changer.

Ingredients

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

• 1 tbsp olive oil

• 1/2 red onion, diced

• 1 bell pepper, chopped

• 1 zucchini, chopped

• 1 cup baby spinach

• 2 cloves garlic, minced

• 1/2 tsp turmeric

• 1/4 tsp smoked paprika

• Salt and pepper, to taste

• Optional: nutritional yeast, hot sauce, or avocado for topping

Instructions

1. Prep the tofu: After pressing out extra water, crumble the tofu with your hands or a fork until it resembles scrambled eggs.

2. Sauté the veggies: In a large skillet over medium heat, add olive oil. Sauté the onion and garlic for 2–3 minutes until fragrant. Add bell pepper and zucchini, and cook another 4–5 minutes until just tender.

3. Add the tofu: Stir in the crumbled tofu, turmeric, paprika, salt, and pepper. Cook for 5–6 minutes, letting the tofu brown slightly and soak up the spices.

4. Finish with spinach: Add the baby spinach and stir until just wilted. Taste and adjust seasoning as needed.

5. Serve and enjoy: Scoop into a bowl, top with avocado slices, a dash of hot sauce, or a sprinkle of nutritional yeast if you’d like a cheesy kick.

Why I Love This Tofu Scramble

This scramble is everything I want in a weekday dinner: easy, nourishing, and totally customizable. Sometimes I toss in mushrooms or leftover roasted veggies from the night before. It’s also great wrapped in a tortilla or served over quinoa for a heartier meal.

Tofu may not have been part of my kitchen in my twenties, but now it’s one of my secret weapons—especially when I want to feel good after dinner instead of bloated and regretful.

Nutrition Information (Per Serving – Serves 2)

• Calories: 280

• Protein: 20g

• Carbohydrates: 12g

• Fiber: 4g

• Fat: 17g