Gluten-Free Tofu Scramble
Start your day with a hearty, protein-packed **Gluten-Free Tofu Scramble**, a quick and satisfying plant-based alternative to traditional scrambled eggs. This easy recipe combines crumbled firm tofu, vibrant vegetables like red bell peppers, onions, and spinach, and a blend of bold seasonings, including turmeric and cumin, for a flavor-packed dish that also delivers a beautiful golden hue. Nutritional yeast adds a cheesy, umami twist, while a splash of gluten-free tamari ties everything together seamlessly. Ready in just 25 minutes, this nutrient-dense meal is perfect for breakfast, brunch, or even a light lunch. Garnish with fresh parsley or cilantro to boost the freshness, and enjoy this wholesome recipe that's vegan, gluten-free, and effortlessly delicious!
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Recipe Information
Ingredients
- 14 oz Firm tofu
- 2 tbsp Olive oil
- 0.5 medium, diced Onion
- 2 cloves, minced Garlic
- 1 diced Red bell pepper
- 2 cups, loosely packed Baby spinach
- 0.5 tsp Turmeric powder
- 0.5 tsp Ground cumin
- 0.5 tsp Salt
- 0.25 tsp Black pepper
- 2 tbsp Nutritional yeast
- 1 tbsp Gluten-free tamari or soy sauce
- 2 tbsp, chopped Fresh parsley or cilantro (optional, for garnish)
Instructions
Drain the tofu and wrap it in a clean kitchen towel to remove excess moisture. Press gently for 5-10 minutes, then crumble it into small, bite-sized pieces using your hands or a fork.
Heat the olive oil in a large non-stick skillet over medium heat.
Add diced onion and sauté for 2-3 minutes, or until it begins to soften.
Stir in the minced garlic and cook for another minute, being careful not to let it burn.
Add the diced red bell pepper and sauté for 3-4 minutes, or until it is tender.
Push the vegetables to one side of the skillet and add the crumbled tofu to the empty space. Sprinkle the turmeric powder, ground cumin, salt, and black pepper evenly over the tofu. Stir well to combine with the tofu, letting it cook for 2-3 minutes.
Mix the tofu with the sautéed vegetables in the skillet, ensuring everything is evenly incorporated.
Add the baby spinach and cook for another 2-3 minutes, or until the spinach wilts slightly.
Sprinkle the nutritional yeast over the scramble and drizzle with gluten-free tamari or soy sauce. Stir everything together and let it cook for an additional minute to meld the flavors.
Remove from heat. Taste and adjust seasoning with additional salt or pepper as needed.
Transfer the tofu scramble to serving plates and garnish with fresh parsley or cilantro if desired. Serve immediately.
Nutrition Facts
Calories |
734 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 47.6 g | 61% | |
| Saturated Fat | 6.9 g | 34% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2257 mg | 98% | |
| Total Carbohydrate | 34.8 g | 13% | |
| Dietary Fiber | 12.5 g | 45% | |
| Total Sugars | 12.6 g | ||
| Protein | 54.6 g | 109% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 719 mg | 55% | |
| Iron | 11.1 mg | 62% | |
| Potassium | 1343 mg | 29% | |
*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.
