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High Protein Tofu Scramble with Black Beans and Spinach

A savory vegan tofu scramble loaded with black beans, fresh spinach, and bell pepper. Seasoned with turmeric, nutritional yeast, smoked paprika, and black salt for an egg-like flavor. About 30g of protein per serving. Ready in under 20 minutes.
Prep Time5 minutes
Cook Time15 minutes
Total Time20 minutes
Course: Breakfast
Cuisine: American
Diet: Vegan
Keyword: easy vegan breakfast recipe, high protein tofu scramble, tofu scramble, tofu scramble with black beans, Vegan Scramble
Servings: 3
Calories: 380kcal

Equipment

  • Large skillet (cast iron recommended)
  • Wooden spoon or spatula

Ingredients

Scramble

  • 1 block 14-16 oz extra-firm tofu
  • 1 tablespoon neutral oil
  • 1/2 onion diced
  • 1 bell pepper diced
  • 2 cloves garlic minced
  • 1 can 15 oz black beans, drained and rinsed
  • 2 large handfuls fresh spinach

Seasoning

  • 2 tablespoons nutritional yeast
  • 1/2 teaspoon turmeric
  • 1/2 teaspoon cumin
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon garlic powder
  • 1 tablespoon soy sauce
  • 1/4 teaspoon black salt kala namak, optional
  • Salt and pepper to taste

For Serving

  • Sourdough bread sliced and toasted
  • Salsa optional

Instructions

Cook the Scramble

  • Heat 1 tablespoon oil in a large skillet over medium-high heat.
  • Sautee 1/2 diced onion and 1 diced bell pepper for 3-4 minutes until softened and starting to brown. Add 2 cloves minced garlic and cook 30 seconds.
  • Crumble the entire block of tofu by hand directly into the pan. Break into a mix of big chunks and small crumbles for varied texture.
  • Add 2 tablespoons nutritional yeast, 1/2 teaspoon turmeric, 1/2 teaspoon cumin, 1/2 teaspoon smoked paprika, and 1/4 teaspoon garlic powder. Season with salt and pepper. Stir and cook 5-6 minutes until heated through and golden in spots.
  • Add 1 can drained black beans and 2 large handfuls fresh spinach. Stir in and cook 2 minutes until beans are heated and spinach has wilted.
  • Splash 1 tablespoon soy sauce over the scramble and toss to combine.

Finish and Serve

  • Remove from heat. Sprinkle 1/4 teaspoon black salt (kala namak) on top and stir gently.
  • Serve with toasted sourdough and salsa on the side.

Notes

  • Don't press the tofu. Scrambles benefit from the moisture in the tofu, which creates steam and a softer, more egg-like texture.
  • Crumble the tofu by hand, not with a fork. Hands give you a natural variety of chunk sizes that looks and feels more like real scrambled eggs.
  • Cook the vegetables first before adding tofu. This lets them brown and develop flavor instead of steaming.
  • Add black salt (kala namak) last, off heat. The sulfur compounds that create the egg flavor break down with heat. Add it at the very end for maximum effect.
  • Nutrition values are estimates based on standard ingredient data.