Paleo Scrambled Tofu with Vegetables
Elevate your breakfast or brunch with this vibrant Paleo Scrambled Tofu with Vegetables recipe! Packed with protein-rich firm tofu and a medley of colorful vegetables like red bell pepper, zucchini, and baby spinach, this nutrient-dense dish combines delightful flavors with wholesome ingredients. Infused with fragrant garlic, onion, and turmeric powder, it delivers a subtle earthiness while the hint of fresh lemon juice and parsley provide a zesty finish. Perfect for Paleo diets or those seeking plant-based options, this quick one-pan meal is ready in just 30 minutes and serves four—making it ideal for a healthy, satisfying start to your day. Enjoy it as a standalone dish or pair it with your favorite grain-free sides!
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Recipe Information
Ingredients
- 14 ounces firm tofu
- 2 tablespoons coconut oil
- 1 medium red bell pepper
- 1 medium zucchini
- 3 cups baby spinach
- 1 small onion
- 2 cloves garlic
- 1 teaspoon turmeric powder
- 0.5 teaspoon sea salt
- 0.25 teaspoon black pepper
- 2 tablespoons fresh parsley
- 1 tablespoon lemon juice
Instructions
Drain the tofu well and wrap it in a clean kitchen towel. Place a heavy object on top to press out excess moisture for about 10 minutes.
Meanwhile, chop the red bell pepper and zucchini into small cubes. Dice the small onion and mince the garlic cloves.
Heat 1 tablespoon of coconut oil in a large non-stick skillet over medium heat. Add the onion and garlic, sauté for 2 minutes until fragrant.
Add the bell pepper and zucchini to the skillet. Cook for about 5 minutes, stirring occasionally, until they are tender.
Unwrap the tofu and crumble it into the skillet with your hands. Stir to combine with the vegetables.
Season the tofu and vegetable mixture with turmeric powder, sea salt, and black pepper. Stir well to ensure the tofu takes on the seasoning color.
Add the baby spinach to the skillet and cook until wilted, about 2 minutes.
Stir in the remaining tablespoon of coconut oil and fresh lemon juice for added flavor and moisture.
Taste the scramble and adjust the seasoning if necessary.
Remove from heat, garnish with chopped fresh parsley, and serve immediately.
Nutrition Facts
Calories |
238 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 15.0 g | 19% | |
| Saturated Fat | 7.0 g | 35% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 282 mg | 12% | |
| Total Carbohydrate | 11.0 g | 4% | |
| Dietary Fiber | 4.5 g | 16% | |
| Total Sugars | 3.8 g | ||
| Protein | 17.3 g | 35% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 723 mg | 56% | |
| Iron | 4.2 mg | 23% | |
| Potassium | 494 mg | 11% | |
*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.
