Tofu Scramble Weekly Prep
A vibrant vegan scramble made with crumbled tofu, turmeric, and colorful vegetables. Batch cook on Sunday and portion out for the whole week.
INVENTORY LIST
MEAL PREP LOGISTICS
- Storage: Store in airtight containers in the refrigerator for up to 5 days. Can be frozen for up to 1 month but texture may soften slightly.
- Batching: Extra-firm tofu works best — silken or soft tofu will be too watery.
- Reheat: Microwave for 1–2 minutes, stirring halfway. Or reheat in a skillet over medium heat for 3 minutes.
EXECUTION STEPS
THE ASSEMBLY
Press tofu for at least 15 minutes using a tofu press or by wrapping in paper towels with a heavy object on top.
THE MACRO PREP
Heat olive oil in a large skillet over medium-high heat. Add diced onion and bell peppers; sauté for 4–5 minutes until softened.
HIGH HEAT SEAR
Add garlic and cook for 30 seconds until fragrant.
THE ASSEMBLY
Crumble the pressed tofu directly into the skillet with your hands, breaking it into small, scramble-like pieces.
STEP 5
Add turmeric, cumin, smoked paprika, and soy sauce. Stir well and cook for 5–6 minutes, stirring occasionally, until the tofu is lightly golden.
STEP 6
Fold in spinach and nutritional yeast, cooking for 1 more minute until spinach wilts. Season with salt and pepper.
STEP 7
Let cool completely, then divide among 5 meal-prep containers.
PRIMARY CATEGORY
EXPLORE MORE One Pan ProteinFULL EXECUTION PLANS
5-DAY BEGINNER MEAL PREP PLAN ›GROCERY LIST
servings
- 2 blocks (14 oz each) extra-firm tofu, drained and pressed
- 1 tablespoon olive oil
- 1 cup diced bell peppers (mixed colors)
- 1 cup baby spinach
- ½ cup diced red onion
- 3 cloves garlic, minced
- 1 teaspoon turmeric
- 1 teaspoon cumin
- ½ teaspoon smoked paprika
- 2 tablespoons nutritional yeast
- 1 tablespoon soy sauce or tamari
- Salt and pepper to taste