Dairy-Free Vegetable Scramble
Experience a hearty, nutritious start to your day with this Dairy-Free Vegetable Scramble, a delightful spin on classic morning fare. Made with crumbled extra-firm tofu and packed with vibrant vegetables like bell peppers, zucchini, spinach, and cherry tomatoes, this plant-based recipe bursts with color and flavor. Perfectly seasoned with turmeric, paprika, garlic powder, and a sprinkle of savory nutritional yeast, this scramble delivers a creamy, cheesy-like richness without any dairy. Ready in just 25 minutes and loaded with protein and vitamins, it’s a quick and wholesome breakfast or brunch option that pairs beautifully with toast, avocado, or fresh fruit. Whether you're vegan, lactose-intolerant, or simply searching for healthy breakfast ideas, this tofu veggie scramble is a must-try!
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Recipe Information
Ingredients
- 14 oz Extra-firm tofu
- 2 tbsp Olive oil
- 1 medium Yellow onion
- 1 medium Bell pepper
- 1 medium Zucchini
- 1 cup Cherry tomatoes
- 2 cups Spinach
- 0.5 tsp Turmeric powder
- 0.5 tsp Paprika
- 0.25 tsp Garlic powder
- 0.5 tsp Salt
- 0.25 tsp Black pepper
- 2 tbsp Nutritional yeast
Instructions
Drain the tofu and wrap it in a clean kitchen towel or paper towels. Press it with a heavy object for 5-10 minutes to remove excess moisture.
While the tofu is being pressed, dice the yellow onion, bell pepper, and zucchini into small, bite-sized pieces. Halve the cherry tomatoes.
Heat 1 tablespoon of olive oil in a large non-stick skillet over medium heat. Add the onion and bell pepper, and sauté for 3-4 minutes until slightly softened.
Add the zucchini and cherry tomatoes to the skillet. Cook for another 3-4 minutes until the vegetables are tender but still vibrant.
Crumble the pressed tofu into the skillet using your hands or a fork, breaking it into small pieces resembling scrambled eggs.
Add the remaining 1 tablespoon of olive oil, turmeric powder, paprika, garlic powder, salt, and black pepper to the skillet. Mix well to evenly coat the tofu and vegetables with the seasonings.
Cook for 2-3 minutes, stirring frequently, until the tofu is heated through and takes on a light golden-yellow color from the turmeric.
Add the spinach to the skillet and cook for 1-2 minutes more, just until the spinach wilts.
Sprinkle the nutritional yeast over the scramble. Stir well to combine and adjust seasoning to taste if necessary.
Remove from heat and serve the dairy-free vegetable scramble warm. Enjoy as-is or pair with toast, avocado, or your favorite side!
Nutrition Facts
Calories |
1055 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 61.5 g | 79% | |
| Saturated Fat | 9.5 g | 48% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3188 mg | 139% | |
| Total Carbohydrate | 60.0 g | 22% | |
| Dietary Fiber | 20.3 g | 72% | |
| Total Sugars | 28.1 g | ||
| Protein | 75.4 g | 151% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 2838 mg | 218% | |
| Iron | 15.1 mg | 84% | |
| Potassium | 2675 mg | 57% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
