Paleo Scrambled Tofu
Brighten up your breakfast routine with this flavorful Paleo Scrambled Tofu recipe, a wholesome plant-based spin on traditional scrambled eggs. Packed with nutrient-rich veggies like spinach, cherry tomatoes, and red bell peppers, this dish is seasoned with bold spices like turmeric, smoked paprika, and cumin for an irresistible flavor profile. Coconut oil adds a subtle richness, while fresh cilantro brings a refreshing finish. Ready in just 30 minutes, this protein-packed recipe is not only paleo-friendly but also gluten-free and vegan, making it perfect for those seeking a healthy, diet-conscious start to their day. Whether served solo or alongside a crisp green salad, this vibrant and hearty scramble is sure to energize your morning.
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Recipe Information
Ingredients
- 14 oz firm tofu
- 2 tbsp coconut oil
- 0.5 yellow onion
- 2 garlic cloves
- 1 red bell pepper
- 0.5 tsp turmeric powder
- 0.5 tsp smoked paprika
- 0.5 tsp ground cumin
- 0.25 tsp sea salt
- 0.25 tsp ground black pepper
- 2 cups spinach leaves
- 1 cup cherry tomatoes
- 0.25 cup fresh cilantro
Instructions
Drain the firm tofu and wrap it in a clean kitchen towel or paper towels, pressing gently to remove excess water. Then crumble the tofu into bite-sized pieces resembling scrambled eggs.
Heat the coconut oil in a large non-stick skillet over medium heat.
Peel and finely chop the yellow onion and garlic cloves. Add them to the skillet and sauté for about 3 minutes, or until the onion becomes translucent.
Dice the red bell pepper and add it to the skillet. Sauté for another 2 minutes until slightly softened.
Add the crumbled tofu to the skillet, stirring gently to combine with the vegetables.
Sprinkle the turmeric powder, smoked paprika, ground cumin, sea salt, and ground black pepper over the tofu and vegetables. Stir well to ensure everything is thoroughly coated with the spices.
Cook the mixture for about 4-5 minutes, stirring occasionally, to allow the flavors to meld together.
Add the spinach leaves and cherry tomatoes to the tofu scramble, and cook for an additional 2-3 minutes, until the spinach wilts and the tomatoes are slightly softened.
Remove the skillet from the heat and fold in the fresh cilantro.
Serve the Paleo Scrambled Tofu hot, garnished with extra cilantro if desired.
Nutrition Facts
Calories |
701 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 47.9 g | 61% | |
| Saturated Fat | 25.7 g | 128% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 721 mg | 31% | |
| Total Carbohydrate | 34.4 g | 13% | |
| Dietary Fiber | 12.6 g | 45% | |
| Total Sugars | 15.6 g | ||
| Protein | 47.9 g | 96% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 735 mg | 57% | |
| Iron | 10.4 mg | 58% | |
| Potassium | 1719 mg | 37% | |
*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.
