---
title: Middle Eastern-Spiced Tofu Scramble
servings: 3
course: breakfast
source:
  name: Rainbow Plant Life
  author: Nisha Vora
  url: https://plans.rainbowplantlife.com/recipes/middle-eastern-spiced-tofu-scramble
image: https://imagedelivery.net/2iqVZVZ93QVmZXnzq-5uHA/middle-eastern-spiced-tofu-scramble/HUG4rQyEgMoYZHR3K8wy9/500
prep time: 25 minutes
cook time: 5 minutes
diet: Vegan
nutrition:
  calories: 276 kcal
  fat: 18 g
  carbohydrates: 12 g
  sugar: 2 g
  protein: 18 g
  fiber: 3 g
  sodium: 404 mg
tags: [breakfast, middle, eastern-spiced, tofu, vegan, meal-prep]
---

Gather: @firm tofu{1}(14-ounce / 400g). For the eggy sauce: @ground cumin{0.5%tsp}, @ground coriander{0.75%tsp}, @paprika{0.5%tsp}, @freshly cracked black pepper{0.5%tsp}, @ground turmeric{0.25%tsp}, @ground cinnamon{0.12%tsp}, @ground cardamom{1%pinch}, @ground nutmeg{1%pinch}, @kala namak AKA Indian black salt{0.5%tsp}(plus more to finish), @tahini{1%tbsp}, @nutritional yeast{2%tbsp}, @soy milk or creamy plain-flavored plant-based milk{0.5%cup}, @extra virgin olive oil{1.5%tbsp}, @medium shallots{2}(diced), @Kosher salt to taste, @garlic cloves{4}(grated or minced), @za'atar{1-2%tsp}(more to taste; optional).

Drain the tofu. Line a cutting board with a few layers of paper towels or a clean dish towel. Place the tofu on top, then weigh it down with a heavy cookbook, or a large plate weighed down by a few cans of beans. Press the tofu for ~{15%minutes}. Alternatively, use a tofu press if you have one.

Make the Eggy Sauce. In a bowl, whisk together the cumin, coriander, paprika, black pepper, turmeric, cinnamon, cardamom, nutmeg, kala namak, tahini, and nutritional yeast. Pour in the milk gradually and whisk until you have a nice sauce.

Crumble the pressed tofu with your hands into chunks, not too big or too small.

Heat a large nonstick frying pan over medium-high heat with the oil. Once hot, add the shallots with 1/4 tsp kosher salt. Stir frequently for 2 minutes until just starting to soften. Add the garlic and stir frequently for ~{1-2%minutes}, or until fragrant.

Add the tofu to the pan, and fry until lightly browned, 5 to 7 minutes. Stir occasionally but not too often to allow the exterior to get lightly browned. Break up any large chunks of tofu with your spatula but don’t break it up too finely.

Add the Eggy Sauce and fold to combine, using a silicone spatula to coat each piece of tofu with the sauce. Continue frying the tofu until you reach your desired texture and consistency. If you prefer your scramble on the dry side, cook for a few minutes. If you prefer it on the wet side, cook for just 30 to 60 seconds.

Finish the scramble with a few shakes of kala namak and za'atar, if using, plus kosher salt to taste.

> Storage: Leftovers will stay good in the fridge for 5 to 6 days and can be reheated in a frying pan or in a microwave.
> Nutrition boost: Serve with pita or bread of choice, and optionally hummus, muhammara, or a simple yogurt sauce. Top the scramble with broccoli sprouts and sauerkraut.