Vegan Vegetable Scramble
Brighten up your breakfast or brunch routine with this hearty and flavorful Vegan Vegetable Scramble! Packed with protein-rich crumbled tofu and a vibrant medley of nutrient-dense vegetables like zucchini, red bell pepper, and baby spinach, this dish is both satisfying and nourishing. Spiced with aromatic turmeric, smoky paprika, and garlic powder, and enhanced with nutritional yeast for a cheesy, umami twist, this plant-based scramble is a delicious alternative to traditional egg-based recipes. Ready in just 25 minutes, it’s perfect for busy mornings or whenever you need a quick yet versatile meal. Serve it as-is or pair it with crusty bread, avocado, or roasted potatoes for a complete plate. Whether you're vegan, vegetarian, or simply looking for health-conscious options, this Vegan Vegetable Scramble will quickly become a go-to favorite!
Get More Healthy Recipes with SnapCalorie
Recipe Information
Ingredients
- 14 oz extra-firm tofu
- 1 tbsp olive oil
- 0.5 yellow onion, diced
- 0.5 red bell pepper, diced
- 1 medium zucchini, diced
- 2 cups baby spinach
- 0.5 tsp turmeric powder
- 0.5 tsp paprika
- 0.5 tsp garlic powder
- 2 tbsp nutritional yeast
- 0.25 tsp salt
- 0.25 tsp black pepper
- 2 tbsp water or plant-based milk
- 2 tbsp fresh parsley or cilantro, chopped (optional, for garnish)
Instructions
Drain and press the tofu to remove excess water. Use a tofu press or wrap the tofu in a clean kitchen towel and place a heavy object on top for 5-10 minutes.
Heat the olive oil in a large non-stick skillet over medium heat.
Add the diced onion and sauté for 2-3 minutes, or until translucent.
Stir in the red bell pepper and zucchini, and cook for another 3-4 minutes until the vegetables have softened slightly.
While the vegetables cook, crumble the pressed tofu into bite-sized pieces using your hands or a fork, mimicking the texture of scrambled eggs.
Add the crumbled tofu to the skillet and mix well with the vegetables.
Sprinkle the turmeric powder, paprika, garlic powder, nutritional yeast, salt, and black pepper over the tofu and vegetables. Stir to evenly coat the mixture with spices.
Pour in the water or plant-based milk to help distribute the seasonings and keep the scramble moist. Cook for an additional 3-4 minutes, stirring frequently.
Add the baby spinach to the skillet and cook for 1-2 minutes, or until wilted.
Taste and adjust seasonings if needed.
Garnish with fresh parsley or cilantro if desired, and serve immediately. Enjoy your Vegan Vegetable Scramble!
Nutrition Facts
Calories |
823 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 47.0 g | 60% | |
| Saturated Fat | 7.0 g | 35% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 616 mg | 27% | |
| Total Carbohydrate | 34.3 g | 12% | |
| Dietary Fiber | 17.2 g | 61% | |
| Total Sugars | 8.4 g | ||
| Protein | 70.3 g | 141% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1526 mg | 117% | |
| Iron | 14.8 mg | 82% | |
| Potassium | 1391 mg | 30% | |
*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.
