Tofu Scramble
Kick-start your mornings with this vibrant and protein-packed Tofu Scramble, a hearty vegan alternative to traditional scrambled eggs. Featuring firm tofu crumbled to perfection and seasoned with turmeric, garlic powder, paprika, and black pepper, this quick recipe is bursting with bold flavors and wholesome goodness. Sautéed with caramelized onions, crisp bell peppers, juicy cherry tomatoes, and nutrient-rich spinach, every bite is balanced with color and crunch. Nutritional yeast adds a rich, cheesy undertone, while olive oil brings everything together in just 15 minutes of cook time. Ideal for a wholesome breakfast, brunch, or even a light dinner, this versatile dish pairs wonderfully with toast or as a filling for wraps and burritos. Packed with plant-based protein and vibrant veggies, this recipe makes healthy eating delicious and satisfying. Perfect for vegan diets, tofu recipes, and nutrient-rich breakfasts!
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Recipe Information
Ingredients
- 14 ounces firm tofu
- 2 tablespoons olive oil
- 0.5 cup yellow onion
- 0.5 cup red bell pepper
- 0.5 teaspoon turmeric powder
- 0.5 teaspoon garlic powder
- 0.5 teaspoon paprika
- 0.25 teaspoon black pepper
- 0.5 teaspoon salt
- 2 cups spinach
- 2 tablespoons nutritional yeast
- 0.5 cup cherry tomatoes
Instructions
Start by draining the tofu and pressing it to remove excess moisture. Wrap the tofu block in a clean kitchen towel, place it on a plate, and set a heavy object on top for about 10 minutes.
While the tofu is being pressed, dice the onion and red bell pepper, and halve the cherry tomatoes.
Heat the olive oil in a large non-stick skillet over medium heat. Add the diced onion and red bell pepper. Cook until the onion is translucent, about 5 minutes.
Crumble the pressed tofu into the skillet using your hands or a fork to achieve a scrambled texture.
Add turmeric, garlic powder, paprika, salt, and black pepper to the skillet, stirring well to coat the tofu and vegetables with the spices.
Cook the mixture for about 5-7 minutes, stirring occasionally, until the tofu is slightly golden.
Stir in the spinach and nutritional yeast, and cook for another 2 minutes until the spinach is wilted.
Finally, add the cherry tomatoes and gently toss everything together. Cook for an additional minute just to warm the tomatoes.
Taste and adjust seasoning if needed, then serve hot. Enjoy your delicious tofu scramble with toast or as a filling for breakfast burritos.
Nutrition Facts
Calories |
723 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 47.7 g | 61% | |
| Saturated Fat | 6.9 g | 34% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1329 mg | 58% | |
| Total Carbohydrate | 34.5 g | 13% | |
| Dietary Fiber | 12.5 g | 45% | |
| Total Sugars | 13.8 g | ||
| Protein | 52.5 g | 105% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 687 mg | 53% | |
| Iron | 9.0 mg | 50% | |
| Potassium | 1603 mg | 34% | |
*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.
