Tofu Scramble on Wholegrain
Crumbled tofu, turmeric for colour, kala namak for the flavour: a savoury breakfast with 30 g of protein in ten minutes.

Nutrition per serving
Ingredients
- Naturtofu (fest, zerbröselt)150 g
- Vollkornbrot (2 Scheiben)80 g
- Olivenöl8 g
- Babyspinat40 g
- Cherry-Tomaten (halbiert)60 g
- Kurkuma, Kala Namak, Pfeffernach Geschmack
How to make it
- Crumble the tofu into the pan with your hands — coarse, not fine. Those uneven pieces are what makes it read as scrambled egg.
- Add the oil, medium heat, five minutes without much stirring. You want the tofu to lose water and pick up colour.
- Scatter in turmeric and pepper, toast briefly.
- Fold in cherry tomatoes and spinach, two minutes, until the spinach collapses.
- Off the heat, and only now the kala namak. Toast the bread and pile everything on.
My tip: Kala namak is a black Himalayan salt whose sulphur content makes it smell like boiled egg. It belongs at the end, not in a hot pan — heat drives the sulphur note off. And go easy: a small pinch covers the whole plate.
Iron & calcium. Tofu set with calcium sulphate carries a surprising amount of calcium — worth a look at the ingredient list. The iron in the tofu gets the tomatoes' vitamin C as an absorption helper. More in the Supplement Compass →
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