High Protein Scrambled Tofu with Black-Eyed Peas
Packed with protein and vibrant flavors, this High Protein Scrambled Tofu with Black-Eyed Peas is the perfect plant-based dish to fuel your day. Combining firm tofu, tender black-eyed peas, and an array of aromatic spices like turmeric, smoked paprika, and cumin, this recipe creates a hearty and satisfying meal in just 35 minutes. Nutritious toppings like fresh spinach, zesty lemon juice, and fragrant coriander elevate every bite, while nutritional yeast adds a delicious hint of umami. Quick to prepare and loaded with wholesome ingredients, this vegan scramble is ideal for breakfast, brunch, or dinner. Serve it hot and enjoy a healthy, protein-packed dish that’s as flavorful as it is nourishing. Perfect for meal prep or any busy day!
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Recipe Information
Ingredients
- 400 grams firm tofu
- 200 grams black-eyed peas
- 2 tablespoons olive oil
- 1 medium onion
- 1 medium red bell pepper
- 3 units garlic cloves
- 0.5 teaspoons turmeric powder
- 1 teaspoons ground cumin
- 0.5 teaspoons smoked paprika
- 1 teaspoons salt
- 0.5 teaspoons black pepper
- 2 tablespoons nutritional yeast
- 100 grams spinach
- 1 tablespoons lemon juice
- 2 tablespoons coriander leaves
Instructions
Press the tofu for at least 15 minutes to remove excess moisture. Wrap it in a clean towel and place a heavy object on top.
Meanwhile, cook the black-eyed peas: rinse them under cold water and then cook in boiling water for 15-20 minutes or until tender. Drain and set aside.
Chop the onion and red bell pepper into small pieces, and mince the garlic cloves.
Heat the olive oil in a large skillet over medium heat. Add the chopped onion and bell pepper, sauté for 5-7 minutes until softened.
Add minced garlic to the skillet, and cook for 1-2 minutes until fragrant.
Crumble the pressed tofu into the skillet using your hands or a fork, forming bite-sized pieces.
Sprinkle the turmeric powder, ground cumin, smoked paprika, salt, and black pepper over the tofu mixture. Stir well to combine and coat the tofu evenly with the spices.
Add the cooked black-eyed peas and nutritional yeast to the tofu mixture. Stir to combine and cook for another 5 minutes, allowing the flavors to meld together.
Add the spinach and stir until wilted, about 1-2 minutes.
Remove the skillet from heat and stir in the lemon juice for a fresh finish.
Garnish with freshly chopped coriander leaves before serving.
Serve hot and enjoy!
Nutrition Facts
Calories |
1020 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 50.0 g | 64% | |
| Saturated Fat | 7.2 g | 36% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2576 mg | 112% | |
| Total Carbohydrate | 87.0 g | 32% | |
| Dietary Fiber | 27.6 g | 99% | |
| Total Sugars | 23.7 g | ||
| Protein | 71.4 g | 143% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 826 mg | 64% | |
| Iron | 16.8 mg | 93% | |
| Potassium | 2864 mg | 61% | |
*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.
