Tofu Scramble with Fresh Herbs
Start your day with a vibrant and protein-packed twist on a breakfast classic—Tofu Scramble with Fresh Herbs. This quick and easy recipe combines crumbled firm tofu with aromatic spices like turmeric, cumin, and paprika for a golden, flavorful base, while cherry tomatoes add a burst of juiciness. Finished with a bright combination of fresh parsley, chives, and a hint of lemon juice, this dish is a feast for both the eyes and the taste buds. Perfect for busy mornings or a light brunch, this plant-based scramble is ready in just 25 minutes and pairs beautifully with toast, avocado, or a crisp side salad. It's a versatile, gluten-free, and nutrient-rich breakfast idea that will delight vegans and omnivores alike!
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Recipe Information
Ingredients
- 400 grams firm tofu
- 2 tablespoons olive oil
- 1 medium-sized onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon turmeric powder
- 0.5 teaspoon ground cumin
- 0.5 teaspoon ground paprika
- 2 tablespoons nutritional yeast
- 0.5 teaspoon salt
- black pepper, to taste
- 1 cup cherry tomatoes, halved
- 2 tablespoons fresh parsley, chopped
- 2 tablespoons fresh chives, chopped
- 1 teaspoon lemon juice
Instructions
Drain the firm tofu and gently press it between paper towels or a clean kitchen towel to remove excess water. Crumble the tofu into bite-sized pieces by hand, resembling scrambled eggs, and set aside.
Heat the olive oil in a large non-stick skillet over medium heat.
Add the finely chopped onion to the skillet and sauté for 3-4 minutes, or until translucent.
Stir in the minced garlic and cook for an additional 1 minute until fragrant.
Add the crumbled tofu to the skillet and toss well to combine with the onion and garlic.
Sprinkle the turmeric powder, ground cumin, ground paprika, nutritional yeast, salt, and black pepper over the tofu. Stir well to evenly coat the tofu with the spices.
Continue cooking the tofu on medium heat for 5-7 minutes, stirring occasionally to prevent sticking.
Add the halved cherry tomatoes to the skillet and cook for 2-3 minutes, allowing the tomatoes to soften slightly.
Turn off the heat and mix in the fresh parsley, chives, and a splash of lemon juice. Stir to combine.
Taste and adjust seasoning, adding more salt, black pepper, or lemon juice as desired.
Serve the tofu scramble warm, either on its own or with toast, avocado, or a side salad for a complete meal.
Nutrition Facts
Calories |
726 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 47.9 g | 61% | |
| Saturated Fat | 6.8 g | 34% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1283 mg | 56% | |
| Total Carbohydrate | 36.3 g | 13% | |
| Dietary Fiber | 12.4 g | 44% | |
| Total Sugars | 13.8 g | ||
| Protein | 52.4 g | 105% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 708 mg | 54% | |
| Iron | 10.4 mg | 58% | |
| Potassium | 1526 mg | 32% | |
*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.
