Work top to bottom — prep ahead while timers run
Gather everything first, then follow the steps
Protein· 1
- 200 g firm tofu, crumbled200g
Vegetables· 3
- 50 g tomato, diced(optional)50g
- 40 g spinach(optional)40g
- a little chopped spring onion(optional)10g
Spices· 3
- 1 g turmeric(staple)1g
- pinch of black pepper(staple)1g
- pinch of salt(staple)2g
Fats & oils· 1
- 1 tsp cooking oil(staple)4g
Crumble the tofu by hand into egg-curd-sized pieces, then pan-fry 3 min to drive off its water.
Why? Frying off the tofu's water first is what keeps the scramble from turning watery — the same logic as heating a pan before eggs.Next up:Stir in the turmeric, salt and pepper for colour, add the tomato and spinach, cook 2 more min, and finish with spring onion.
Stir in the turmeric, salt and pepper for colour, add the tomato and spinach, cook 2 more min, and finish with spring onion.
Why? Turmeric is the visual trick here — just 1 g turns tofu egg-yolk gold with almost no flavour impact.Tip: Tofu holds up better than eggs when reheated — batch double and it won't turn rubbery the next day.