📝 About This Recipe
This innovative Instant Pot recipe transforms humble extra-firm tofu into a succulent, protein-packed breakfast that mimics the texture of soft-scrambled eggs with a fraction of the effort. By using the pressure cook function, we infuse the tofu deeply with aromatic turmeric, nutritional yeast, and savory black salt (Kala Namak), ensuring every bite is bursting with umami. It is a vibrant, plant-based morning staple that is as nutritious as it is comforting, perfect for meal prep or a cozy weekend brunch.
🥗 Ingredients
The Tofu Base
- 28 ounces Extra-firm tofu (drained and pressed for 10 minutes)
- 1/2 cup Vegetable broth (low sodium)
Aromatics and Vegetables
- 1 medium Red bell pepper (finely diced)
- 1/2 large Red onion (finely minced)
- 2 cups Baby spinach (fresh, packed)
- 3 cloves Garlic (minced)
- 1 tablespoon Olive oil (for sautéing)
The Umami Spice Mix
- 1/4 cup Nutritional yeast (for cheesy flavor)
- 1 teaspoon Ground turmeric (for vibrant golden color)
- 1/2 teaspoon Smoked paprika (adds a hint of depth)
- 1/2 teaspoon Kala Namak (Black Salt) (essential for an 'eggy' sulfurous aroma)
- 1 teaspoon Onion powder
- 1/4 teaspoon Black pepper (freshly cracked)
Garnish and Finish
- 2 tablespoons Fresh chives (finely chopped)
- 1 whole Avocado (sliced for serving)
👨🍳 Instructions
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1
Press the tofu by wrapping it in a clean kitchen towel and placing a heavy skillet on top for 10 minutes to remove excess moisture.
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2
Select the 'Sauté' function on your Instant Pot and set it to 'Normal'. Add the olive oil to the inner pot.
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3
Once the oil is shimmering, add the diced red onion and bell pepper. Sauté for 3-4 minutes until the onions are translucent and the peppers have softened slightly.
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4
Stir in the minced garlic and cook for 1 minute until fragrant, being careful not to let the garlic burn.
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5
Crumble the pressed tofu into the pot using your hands, aiming for bite-sized chunks that resemble scrambled eggs.
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6
Add the nutritional yeast, turmeric, smoked paprika, onion powder, and black pepper. Stir well to ensure the tofu is evenly coated in the spices.
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7
Pour in the vegetable broth and use a wooden spoon to scrape any browned bits off the bottom of the pot (deglazing) to prevent a 'Burn' notice.
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8
Secure the Instant Pot lid and set the steam release valve to the 'Sealing' position.
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9
Cancel the Sauté mode and select 'Pressure Cook' (Manual) on High Pressure for 2 minutes.
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10
Once the cooking cycle is complete, perform a 'Quick Release' by carefully moving the valve to the 'Venting' position.
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11
Open the lid and stir in the baby spinach and the Kala Namak (black salt). The residual heat will wilt the spinach in about 1-2 minutes.
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12
If there is too much liquid remaining, select 'Sauté' for an additional 2 minutes to cook off the excess moisture until the desired scramble consistency is reached.
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13
Taste and adjust seasoning, adding more black salt if you want a stronger 'eggy' flavor.
💡 Chef's Tips
Always add the Kala Namak (black salt) at the very end of cooking; its sulfurous aroma dissipates if boiled under pressure for too long. If you prefer a creamier texture, stir in two tablespoons of unsweetened soy milk or cashew cream after the pressure cooking is done. For a spicy kick, add a diced jalapeño during the sauté stage or a dash of hot sauce before serving. Don't use silken tofu for this recipe as it will disintegrate under pressure; extra-firm is the only way to go for the perfect 'curd' texture. This mix keeps beautifully in the fridge for up to 5 days, making it an elite option for meal-prep breakfast burritos.
🍽️ Serving Suggestions
Serve inside warm flour tortillas with black beans and salsa for an epic breakfast burrito. Layer over thick-cut sourdough toast with a spread of smashed avocado and a sprinkle of chili flakes. Pair with a side of crispy hash browns or roasted sweet potato cubes for a hearty morning meal. Enjoy alongside a fresh green smoothie or a bold French press coffee to balance the savory umami flavors.