Vegan Scrambled Eggs with Avocado
Transform your breakfast routine with this vibrant and protein-packed Vegan Scrambled Eggs with Avocado! Crafted with crumbled firm tofu and seasoned to perfection with nutritional yeast, turmeric, and a touch of black salt for an egg-like flavor, this recipe is both delicious and nutrient-rich. Fresh vegetables like onion, red bell pepper, cherry tomatoes, and spinach add color and crunch, while creamy mashed avocado with lemon juice and cilantro provides a refreshing contrast. Ready in just 25 minutes, this easy and wholesome dish is perfect for a healthy plant-based start to the day. Serve it as a satisfying standalone meal or alongside your favorite toast for an energizing vegan breakfast that's loaded with flavor.
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Recipe Information
Ingredients
- 200 grams firm tofu
- 2 tablespoons nutritional yeast
- 1 teaspoon turmeric powder
- 0.5 teaspoon black salt (Kala Namak)
- 0.25 teaspoon black pepper
- 2 tablespoons unsweetened almond milk
- 1 tablespoon olive oil
- 0.5 medium onion, finely chopped
- 0.5 medium red bell pepper, chopped
- 6 cherry tomatoes, halved
- 1 cup spinach, fresh
- 1 medium ripe avocado
- 1 teaspoon lemon juice
- 2 tablespoons fresh cilantro, chopped
Instructions
Start by draining the tofu and wrapping it in a clean kitchen towel to remove excess moisture. Set aside for a few minutes.
In a small mixing bowl, combine nutritional yeast, turmeric, black salt, black pepper, and almond milk. Mix until you have a smooth, paste-like consistency.
Crumble the tofu with your hands into chunks into the bowl and mix well until the tofu is evenly coated with the spice mixture.
Heat olive oil in a non-stick skillet over medium heat. Add chopped onions and cook until translucent, about 2-3 minutes.
Add the chopped red bell pepper and cook for another 2 minutes, stirring occasionally.
Add the cherry tomatoes to the skillet and saute for a minute before adding the spinach. Stir until the spinach wilts.
Push the vegetables to the edges of the skillet and add the tofu mixture to the center. Cook the tofu for about 5-7 minutes, stirring frequently, until it is heated through and slightly golden in color.
While the tofu is cooking, slice the avocado in half, remove the pit, and scoop out the flesh into a bowl. Mash with a fork, adding lemon juice and half of the cilantro.
Once the tofu scramble is ready, remove from heat and sprinkle the remaining cilantro on top.
Serve the vegan scrambled eggs with mashed avocado on the side. Enjoy your delicious and wholesome vegan breakfast!
Nutrition Facts
Calories |
481 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 28.1 g | 36% | |
| Saturated Fat | 3.7 g | 18% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 777 mg | 34% | |
| Total Carbohydrate | 38.5 g | 14% | |
| Dietary Fiber | 17.7 g | 63% | |
| Total Sugars | 15.9 g | ||
| Protein | 27.5 g | 55% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 860 mg | 66% | |
| Iron | 6.1 mg | 34% | |
| Potassium | 2368 mg | 50% | |
*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.
