Vegan Tofu Scramble Breakfast

Bright, golden curds of seasoned tofu that crumble like eggs make this vegan tofu scramble a savory morning delight.

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Press and crumble the tofu: Wrap the tofu in a clean towel and press under a heavy pan or use a tofu press for 15 minutes. Unwrap, then crumble into a bowl with a fork until it resembles coarse ricotta.
Mix the spice blend and slurry: In a small bowl, whisk nutritional yeast, turmeric, smoked paprika, ground cumin, kala namak, and kosher salt with black pepper. In another bowl, whisk plant milk with cornstarch. Combine the slurry with the spice mix and fold into the crumbled tofu.
Sauté aromatics: Heat oil in the skillet over medium-high heat. Add diced onion and sauté until translucent, about 4–5 minutes. Add minced garlic and diced bell pepper; cook for another 1–2 minutes.
Cook the tofu: Add the seasoned tofu to the skillet, spread into an even layer, and sauté without stirring for 1 minute. Stir and cook until golden and cooked through, about 4–6 minutes.
Finish with greens and acid: Stir in spinach and cook until wilted, about 1 minute. Add soy sauce and lemon juice, adjusting to taste. Serve immediately, garnished with chives.

Press tofu adequately to avoid a watery scramble. This dish can be made ahead and reheated easily.