Vegan Scrambled Eggs with Vegetables
Transform your breakfast routine with this vibrant Vegan Scrambled Eggs with Vegetables recipe, a hearty plant-based twist on a classic morning favorite. Made with crumbled firm tofu and seasoned with nutritional yeast, turmeric, and black salt (Kala Namak) to mimic the savory taste and texture of scrambled eggs, this dish is both protein-packed and irresistibly flavorful. Sautéed red bell peppers, baby spinach, cherry tomatoes, and green onions bring a fresh burst of color and nutrients, creating a wholesome and satisfying meal in just 25 minutes. Perfect for vegans or anyone seeking a healthy alternative, this easy tofu scramble is ideal for brunch or a nutritious weekday breakfast. Customize with your favorite vegetables and enjoy it solo or alongside toast for the ultimate breakfast experience!
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Recipe Information
Ingredients
- 14 oz firm tofu
- 1 tbsp olive oil
- 0.5 tsp turmeric powder
- 2 tbsp nutritional yeast
- 0.5 tsp garlic powder
- 0.5 tsp onion powder
- 0.25 tsp black salt (Kala Namak)
- 1 red bell pepper
- 2 cups baby spinach
- 1 cup cherry tomatoes
- 2 green onions
- 0.25 tsp salt
- 0.25 tsp black pepper
Instructions
Drain the tofu and pat it dry with paper towels to remove excess moisture. Crumble it into small, bite-sized pieces using your hands or a fork and set it aside.
Dice the red bell pepper, halve the cherry tomatoes, and chop the green onions.
In a medium-sized skillet over medium heat, add the olive oil. Once heated, add the diced bell pepper and sauté for about 3 minutes until they begin to soften.
Add the crumbled tofu to the skillet. Stir in the turmeric powder, nutritional yeast, garlic powder, onion powder, and black salt, mixing until the tofu is well-coated with the spices.
Cook the tofu for about 5 minutes, stirring occasionally, until it starts to turn golden and slightly crispy.
Add the baby spinach and cherry tomatoes to the skillet with the tofu. Stir and cook for another 3 minutes, until the spinach wilts and the tomatoes are slightly softened.
Mix in the chopped green onions and season with regular salt and black pepper.
Continue to cook for an additional 2 minutes, stirring occasionally, until everything is heated through and well combined.
Taste and adjust seasoning if necessary, adding more black salt for a stronger egg-like flavor.
Serve immediately, garnished with additional green onions or a sprinkle of nutritional yeast if desired.
Nutrition Facts
Calories |
596 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.5 g | 43% | |
| Saturated Fat | 4.7 g | 24% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1221 mg | 53% | |
| Total Carbohydrate | 33.9 g | 12% | |
| Dietary Fiber | 14.0 g | 50% | |
| Total Sugars | 13.6 g | ||
| Protein | 53.1 g | 106% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 722 mg | 56% | |
| Iron | 10.7 mg | 59% | |
| Potassium | 1521 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.
