Tofu Scramble with Spices

Serves 4 · 15 min prep · 15 min cook

Ingredients

• 14 oz extra-firm tofu
• 1 tbsp olive oil
• 1/2 medium yellow onion
• 2 garlic cloves
• 1 tsp ground turmeric
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1/2 tsp garam masala
• 1/2 tsp black salt (kala namak)
• 2 cups fresh spinach
• 1 cup cherry tomatoes
• 1/4 cup fresh cilantro
• 1/4 tsp black pepper
• 1/2 lime

Instructions

1. 1Press the tofu block between clean kitchen towels under a heavy skillet for 10 minutes to remove excess moisture, then crumble it into irregular bite-size pieces with your hands.
2. 2Dice the onion and mince the garlic while the tofu drains so everything is ready for the pan.
3. 3Heat the olive oil in a large nonstick skillet over medium heat until it shimmers, about 1 minute.
4. 4Add the diced onion and cook, stirring often, until translucent and lightly golden at the edges, 4 to 5 minutes.
5. 5Stir in the minced garlic and cook just until fragrant, about 30 seconds, taking care not to let it brown.
6. 6Add the crumbled tofu to the skillet and sprinkle the turmeric, cumin, smoked paprika, garam masala, black salt, and black pepper evenly over the top.
7. 7Toss continuously for 5 to 6 minutes so the spices coat every piece and the tofu turns a warm golden-yellow color with lightly crisped edges.
8. 8Halve the cherry tomatoes and fold them in along with the spinach; cook until the spinach wilts and the tomatoes soften slightly, 2 to 3 minutes.
9. 9Squeeze the lime half over the scramble, taste, and adjust black pepper if needed.
10. 10Chop the cilantro and scatter it over the finished scramble just before dividing into bowls.
11. 11Serve immediately while hot, or portion into meal-prep containers for quick weekday reheating.