Vegan Scrambled Eggs with Red Bell Peppers
Transform your breakfast game with this vibrant and satisfying recipe for Vegan Scrambled Eggs with Red Bell Peppers! Made with protein-packed firm tofu and seasoned with bold, flavorful ingredients like nutritional yeast, turmeric, and black salt (Kala Namak) for that classic egg-like taste, this plant-based dish is perfect for vegans and anyone looking to try something new. Tender bites of sautéed red bell pepper add a sweet, smoky dimension, while a splash of unsweetened almond milk helps achieve a creamy, fluffy texture. Finished with fresh parsley for a burst of freshness, this quick and easy recipe comes together in just 25 minutes and is perfect for breakfast, brunch, or a light meal. Ideal for meal prepping or serving hot alongside toast or avocado slices, this dish is a delicious and healthy way to start the day.
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Recipe Information
Ingredients
- 1 block (around 14 oz) firm tofu
- 1 medium red bell pepper
- 2 tablespoons nutritional yeast
- 0.5 teaspoon turmeric powder
- 0.5 teaspoon garlic powder
- 0.5 teaspoon black salt (Kala Namak)
- 0.25 teaspoon ground black pepper
- 1 tablespoon olive oil
- 2 tablespoons unsweetened almond milk
- 2 tablespoons, chopped fresh parsley
Instructions
Begin by draining the firm tofu and pressing it to remove excess water. This can be done by wrapping the tofu block in a clean kitchen towel and placing a heavy object on top for about 10 minutes.
Meanwhile, wash the red bell pepper, core it, and chop it into small, bite-sized pieces.
In a small bowl, crumble the pressed tofu with your hands until it has a texture resembling scrambled eggs.
Add the nutritional yeast, turmeric powder, garlic powder, black salt, and ground black pepper to the crumbled tofu. Mix well to combine all the flavors.
Heat the olive oil in a large non-stick skillet over medium heat.
Add the chopped red bell pepper to the skillet and sauté for 3-4 minutes, until they start to soften.
Add the seasoned tofu mixture to the skillet with the red bell peppers.
Pour the unsweetened almond milk over the tofu and stir well, cooking for another 5-7 minutes until the mixture is heated through and resembles scrambled eggs.
Taste and adjust the seasoning if necessary, adding more black salt or black pepper as desired.
Remove the skillet from the heat and stir in chopped fresh parsley for a hint of fresh flavor.
Serve hot and enjoy your Vegan Scrambled Eggs with Red Bell Peppers as a delightful and nutritious breakfast or brunch option!
Nutrition Facts
Calories |
548 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.6 g | 43% | |
| Saturated Fat | 4.7 g | 24% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1079 mg | 47% | |
| Total Carbohydrate | 23.4 g | 9% | |
| Dietary Fiber | 10.0 g | 36% | |
| Total Sugars | 9.0 g | ||
| Protein | 50.0 g | 100% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 684 mg | 53% | |
| Iron | 8.3 mg | 46% | |
| Potassium | 1147 mg | 24% | |
*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.
