Scrambled Tofu with Black-Eyed Peas
Packed with protein, flavor, and vibrant colors, this Scrambled Tofu with Black-Eyed Peas is a plant-based twist on a breakfast classic that’s perfect for any time of day. Crumbled extra-firm tofu is seasoned with turmeric, cumin, and nutritional yeast for a savory, egg-free scramble, while tender black-eyed peas add a hearty texture and nutty goodness. The dish comes alive with the sweetness of sautéed onions and red bell peppers, the earthiness of fresh spinach, and a final bright splash of lemon juice. Quick to prepare in under 30 minutes, this vegan recipe is a nutritious and versatile option, ideal for breakfast, brunch, or as a filling for wraps. Enjoy this wholesome, high-protein meal that’s bursting with flavor and healthful ingredients.
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Recipe Information
Ingredients
- 14 ounces extra-firm tofu
- 1 cup canned black-eyed peas, drained and rinsed
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 1 medium red bell pepper, diced
- 3 cloves garlic, minced
- 1 teaspoon turmeric powder
- 1 teaspoon ground cumin
- 2 tablespoons nutritional yeast
- 1 tablespoon soy sauce
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 2 cups fresh spinach, roughly chopped
- 1 tablespoon lemon juice
Instructions
Start by draining the tofu and patting it dry with paper towels to remove excess moisture. Crumble the tofu into small pieces using your hands or a fork.
Heat the olive oil in a large non-stick skillet over medium heat. Add the chopped onions and sauté for about 3-4 minutes until they become translucent.
Stir in the diced red bell pepper and minced garlic, cooking for an additional 2 minutes until the vegetables soften and the garlic is fragrant.
Add the crumbled tofu to the skillet and sprinkle with turmeric powder, ground cumin, nutritional yeast, soy sauce, salt, and black pepper. Stir well to ensure the tofu is evenly coated with the spices and seasonings.
Continue cooking the tofu, stirring occasionally, for about 5-7 minutes until it is heated through and starts to develop some color.
Gently fold the drained and rinsed black-eyed peas into the tofu mixture, cooking for another 2-3 minutes until the peas are warmed.
Add the chopped spinach to the skillet and stir just until the spinach wilts, which should take about a minute.
Remove the skillet from heat and stir in the lemon juice to add a touch of brightness to the dish.
Serve the scrambled tofu with black-eyed peas immediately, either on its own or as a filling for wraps or tacos.
Nutrition Facts
Calories |
1203 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 62.1 g | 80% | |
| Saturated Fat | 9.5 g | 48% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2438 mg | 106% | |
| Total Carbohydrate | 83.2 g | 30% | |
| Dietary Fiber | 27.6 g | 99% | |
| Total Sugars | 17.9 g | ||
| Protein | 88.9 g | 178% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 2977 mg | 229% | |
| Iron | 22.4 mg | 124% | |
| Potassium | 2952 mg | 63% | |
*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.
