Vegan Scrambled Eggs with Spinach and Bell Peppers
Start your day with a satisfying and nutritious twist on a breakfast classic—Vegan Scrambled Eggs with Spinach and Bell Peppers. This plant-based recipe uses firm tofu as the star ingredient, scrambled to fluffy perfection and seasoned with turmeric, black salt, and nutritional yeast to mimic the taste and texture of traditional eggs. Vibrant red bell peppers and fresh spinach add a burst of color, flavor, and nutrients, while garlic and soy sauce enhance the savory profile. Ready in just 25 minutes, this protein-packed breakfast is dairy-free, egg-free, and loaded with wholesome goodness. Perfect on its own or served with toast or breakfast potatoes, it’s a delicious way to fuel your morning!
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Recipe Information
Ingredients
- 14 oz firm tofu
- 2 tbsp nutritional yeast
- 0.5 tsp turmeric powder
- 0.5 tsp black salt (kala namak)
- 0.25 tsp ground black pepper
- 1 tbsp olive oil
- 1 medium red bell pepper, diced
- 2 cups spinach, chopped
- 2 cloves garlic, minced
- 1 tbsp soy sauce or tamari
- 2 tbsp unsweetened almond milk
- 1 tbsp fresh parsley, chopped (optional for garnish)
Instructions
Drain and press the tofu to remove excess moisture. Once it's well-pressed, crumble the tofu into a bowl using your hands or a fork until it resembles scrambled eggs.
In a small bowl, mix together nutritional yeast, turmeric powder, black salt, and black pepper. Set aside.
Heat the olive oil in a large non-stick skillet over medium heat.
Add the minced garlic and diced red bell pepper to the skillet. Sauté for about 3-4 minutes until the bell pepper becomes tender.
Add the crumbled tofu to the skillet with the sautéed vegetables. Stir well to combine the ingredients.
Sprinkle the nutritional yeast mixture over the tofu and stir to coat the tofu evenly.
Pour in the soy sauce or tamari and the almond milk. Continue to cook, stirring constantly, for about 3-4 minutes until the mixture is heated through and the almond milk has mostly evaporated.
Add the chopped spinach to the pan and gently fold into the tofu mixture. Cook for an additional 1-2 minutes, or until the spinach has wilted.
Taste and adjust seasonings if necessary.
Garnish with chopped fresh parsley if desired before serving hot.
Nutrition Facts
Calories |
589 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.0 g | 44% | |
| Saturated Fat | 4.7 g | 24% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2173 mg | 94% | |
| Total Carbohydrate | 29.7 g | 11% | |
| Dietary Fiber | 12.7 g | 45% | |
| Total Sugars | 10.0 g | ||
| Protein | 55.7 g | 111% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 817 mg | 63% | |
| Iron | 11.7 mg | 65% | |
| Potassium | 1899 mg | 40% | |
*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.
