Green Scrambled Tofu
Brighten up your plant-based breakfast game with this vibrant and nutrient-packed Green Scrambled Tofu! Made with crumbled firm tofu seasoned with aromatic turmeric, garlic, and cumin, this vegan alternative to scrambled eggs is elevated with a medley of greens—baby spinach, kale, and green onions—for a dose of earthy freshness. Nutritional yeast and a splash of unsweetened plant-based milk add a creamy, cheesy depth of flavor, while fresh parsley brings a pop of herbal brightness. Quick and easy to prepare in just 20 minutes, this protein-rich dish is perfect served on toast, wrapped in a tortilla, or enjoyed solo. Ideal for vegans, vegetarians, and anyone looking for a healthy, flavorful breakfast option, this recipe is a delicious way to start your day on a green note.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 450 grams firm tofu
- 1 tablespoon olive oil
- 2 cups baby spinach
- 1 cup kale, finely chopped
- 3 stalks green onions, thinly sliced
- 2 tablespoons fresh parsley, chopped
- 2 cloves garlic, minced
- 2 tablespoons nutritional yeast
- 0.5 teaspoon turmeric powder
- 0.5 teaspoon cumin powder
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 2 tablespoons unsweetened plant-based milk (e.g., almond or oat)
Instructions
Press the tofu to remove excess water. Wrap it in a clean kitchen towel, place it on a plate, and set a heavy object (such as a skillet) on top for 10 minutes.
Heat a large non-stick skillet over medium heat and add the olive oil.
Crumble the pressed tofu into the skillet using your hands, breaking it into bite-sized pieces to mimic scrambled eggs.
Cook the tofu for 3-4 minutes, stirring occasionally, until it starts to brown slightly.
Add the garlic, turmeric powder, cumin powder, salt, and black pepper to the skillet. Mix well to evenly coat the tofu with the spices.
Stir in the plant-based milk and nutritional yeast to create a creamy texture. Cook for 1-2 minutes until the mixture is well combined.
Add the baby spinach, kale, and green onions to the skillet. Cook for another 2-3 minutes, stirring frequently, until the greens are wilted and tender.
Sprinkle the chopped parsley over the scrambled tofu and stir to combine.
Serve immediately, either on its own, with toast, or as a filling for wraps or breakfast burritos.
Nutrition Facts
Calories |
635 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.7 g | 47% | |
| Saturated Fat | 5.1 g | 26% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1382 mg | 60% | |
| Total Carbohydrate | 32.4 g | 12% | |
| Dietary Fiber | 12.6 g | 45% | |
| Total Sugars | 7.3 g | ||
| Protein | 60.9 g | 122% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 1058 mg | 81% | |
| Iron | 13.4 mg | 74% | |
| Potassium | 1568 mg | 33% | |
*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.
