Moroccan Tofu Veggie Scramble

This Moroccan Tofu Scramble transforms humble tofu and everyday veggies into a breakfast or brunch that feels both exotic and homey. Packed with smoky cumin earthiness and bright lemony herbs it is my favorite solution for a filling plant-based morning or meal prep. The combination of rich North African spices and colorful produce always gets me excited to dig in.

The first time I made this was for a weekend brunch with friends who had never tried tofu scramble before. They left asking for the recipe and now it is a brunch staple in my house.

Ingredients

• Firm tofu: Look for firm or extra-firm tofu that is pale and compact presses easily and has no sour smell
• Olive oil: Adds richness to sautéed veggies Choose a fruity extra-virgin oil if possible
• Red onion: Sweet flavor and color pick one that feels heavy for its size
• Garlic: Always use fresh for the deepest aromatic kick
• Red bell pepper: Provides sweetness and crunch Select a glossy pepper without soft spots
• Zucchini: For freshness and mild taste Pick small ones for tenderness
• Tomato: Brings juiciness and bright acidity Choose deep red tomatoes that are heavy and fragrant
• Fresh parsley or cilantro: Brightens up the scramble Choose fragrant leaves with vivid color
• Ground cumin: Adds Moroccan earthiness Buy in small amounts for freshness
• Ground turmeric: For golden hue and warmth Look for vibrant orange powder
• Smoked paprika: Lends gentle smoky heat Preferably choose Spanish smoked paprika for real depth
• Ground coriander: Subtle lemony undertones Get it as seeds and grind for maximum aroma
• Cinnamon: Evokes authentic Moroccan notes Use sparingly as a pinch goes a long way
• Salt and black pepper: Balance and round out the dish Opt for flaked salt and fresh cracked pepper
• Lemon juice: For zesty brightness Use freshly squeezed for the best result

Step-by-Step Instructions

Prepare the Tofu:

Drain the tofu and press it gently by wrapping it in a clean towel and setting a heavy pan on top for at least five minutes This helps remove excess water and ensures better texture Crumble the tofu into irregular bite-sized pieces by hand or with a fork aiming for the look of scrambled eggs

Sauté the Aromatics:

Pour olive oil into a nonstick skillet and heat over medium flame Add the chopped red onion and minced garlic Stir and cook slowly for two to three minutes until the onion looks glossy and smells sweet but is not browned

Cook the Veggies:

Toss in the chopped red bell pepper and diced zucchini Stir often and cook for another three to four minutes letting the vegetables soften and become slightly caramelized This builds up the savory base

Add Tofu and Spices:

Slide the crumbled tofu into the skillet Sprinkle over the cumin turmeric smoked paprika coriander cinnamon salt and black pepper Mix thoroughly so every bit of tofu gets coated in the deeply colored spice blend Add the chopped tomato at this point too Cook for five to seven minutes stirring occasionally until the tomato breaks down and the tofu catches a little browning on the edges

Finish and Serve:

Turn off the heat Stir in chopped fresh parsley or cilantro plus a splash of fresh lemon juice for extra vibrance Taste for seasoning Serve hot teamed with toasted bread warm pita or roasted potatoes

Save

I adore how smoked paprika transforms the dish from ordinary to extraordinary Sometimes just the scent of the spices sizzling brings back memories of my first trip to a spice market in Marrakech and fills my kitchen with that same sense of adventure

Storage Tips

Let the scramble cool fully before storing in an airtight container Pop into the fridge for up to three days and simply reheat in a nonstick skillet or microwave on busy mornings If you choose to freeze it divide into portions and thaw overnight in the fridge before reheating on the stove so the texture stays best

Smart Ingredient Swaps

If you are out of red bell pepper try diced carrot or eggplant for a new twist Baby spinach or kale added at the end boosts nutrition and color Olives bring a briny kick If you have no smoked paprika double the amount of regular paprika and add a pinch of chipotle powder for smokiness

Creative Ways to Serve

Stuff the scramble into a warm pita with crisp lettuce and tahini or pile it over roasted sweet potatoes for a more filling plate I also love serving it with a swirl of hummus and a sprinkle of toasted seeds on top at brunch parties where everyone can build their own wraps

Bringing Moroccan Flavors Home

This recipe channels the bold seasonings and casual comfort of a Moroccan breakfast It mimics the spiced richness of classic egg-based dishes like khlii while tapping tofu’s ability to soak up bold aromatics It is a wonderful way to share a taste of North Africa’s hospitality at your table

Recipe FAQs

→ What type of tofu works best?

Firm or extra-firm tofu is ideal to maintain a scramble-like texture and absorb the spices without becoming mushy.

→ Can I skip the oil?

Yes, you can sauté the vegetables in a small amount of water or vegetable broth for an oil-free version.

→ How can I add more flavor or heat?

Try adding harissa, chili flakes, or your favorite hot sauce for some spicy depth in the scramble.

→ Are there suggested veggie swaps?

Swap bell pepper for carrots or eggplant, or toss in leafy greens like spinach or kale for added nutrition.

→ How should leftovers be stored and reheated?

Store in an airtight container in the fridge for up to three days. Reheat gently in a skillet or microwave before serving.

→ Is this dish freezer friendly?

While best enjoyed fresh, you can freeze portions for up to one month. Thaw and reheat thoroughly in a skillet.