Vegan Vegetable and Cheese Scrambled Eggs
Elevate your morning routine with this vibrant and protein-packed Vegan Vegetable and Cheese Scrambled Eggs. Perfect for plant-based eaters, this recipe transforms firm tofu into a fluffy scramble with the help of flavorful seasonings like nutritional yeast, black salt, and turmeric for that classic "scrambled egg" taste and texture. Fresh veggies like red bell pepper, spinach, and cherry tomatoes add a burst of color and nutrients, while melted vegan shredded cheese ties everything together in creamy perfection. Quick to prepare in under 30 minutes, this dish is ideal for a hearty breakfast or brunch—and pairs beautifully with toast, avocado, or wraps. It's the ultimate vegan twist on a breakfast staple, delivering both comfort and nourishment with every bite!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 14 oz firm tofu
- 2 tbsp nutritional yeast
- 0.5 tsp turmeric powder
- 0.5 tsp onion powder
- 0.5 tsp garlic powder
- 0.25 tsp black salt (kala namak)
- 0.25 tsp black pepper
- 1 tbsp olive oil
- 1 medium red bell pepper (diced)
- 1 cup spinach (fresh, chopped)
- 0.5 cup cherry tomatoes (halved)
- 0.5 cup vegan shredded cheese
Instructions
Press the tofu to remove excess water by wrapping it in a clean kitchen towel or paper towels and placing a heavy object on top. Let it sit for 10 minutes.
While the tofu is pressing, dice the red bell pepper, chop the spinach, and halve the cherry tomatoes.
In a small bowl, mix the nutritional yeast, turmeric powder, onion powder, garlic powder, black salt, and black pepper. Set the seasoning mixture aside.
Heat a large non-stick skillet over medium heat and add the olive oil.
Once the oil is hot, add the diced bell pepper and cherry tomatoes to the skillet. Sauté for 3-4 minutes until the vegetables are slightly softened.
Crumble the pressed tofu into the skillet using your hands, breaking it into small, scrambled-sized pieces.
Sprinkle the seasoning mixture over the tofu and stir well to evenly coat.
Cook the tofu mixture for 5-7 minutes, stirring occasionally, until it is heated through and lightly browned.
Add the chopped spinach to the skillet and cook for an additional 2 minutes, until the spinach wilts.
Sprinkle the vegan shredded cheese over the tofu scramble and cook for 1-2 minutes, stirring gently, until the cheese melts.
Remove the skillet from heat. Serve hot with toast, avocado, or as a filling for wraps.
Nutrition Facts
Calories |
742 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.6 g | 56% | |
| Saturated Fat | 12.5 g | 62% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1186 mg | 52% | |
| Total Carbohydrate | 44.9 g | 16% | |
| Dietary Fiber | 14.9 g | 53% | |
| Total Sugars | 13.2 g | ||
| Protein | 52.6 g | 105% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 697 mg | 54% | |
| Iron | 9.8 mg | 54% | |
| Potassium | 1702 mg | 36% | |
*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.
