Whole30 Scrambled Tofu
Elevate your breakfast game with this flavorful and nutrient-packed Whole30 Scrambled Tofu recipe! Perfect for anyone following a Whole30 or plant-based lifestyle, this dish features protein-rich extra-firm tofu seasoned with vibrant turmeric, cumin, and garlic powder for a warm, hearty flavor profile. Sautéed green bell peppers, red onions, juicy cherry tomatoes, and fresh spinach create a colorful medley of vegetables, while nutritional yeast adds a cheesy, umami boost—all prepared in under 25 minutes! Finished with aromatic cilantro for a fresh touch, this easy vegan scramble is ideal for meal prep or a satisfying brunch. It’s a delicious, wholesome, and quick breakfast option that proves healthy eating can be both nourishing and packed with flavor!
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Recipe Information
Ingredients
- 14 oz extra-firm tofu
- 1 medium green bell pepper
- 0.5 medium red onion
- 1 cup cherry tomatoes
- 2 cups spinach leaves
- 2 tablespoons nutritional yeast
- 0.5 teaspoon turmeric powder
- 0.5 teaspoon garlic powder
- 0.25 teaspoon cumin powder
- 1 tablespoon coconut oil
- 0.25 teaspoon salt
- 0.25 teaspoon black pepper
- 0.25 cup fresh cilantro
Instructions
Drain and press the tofu to remove excess moisture. Use a tofu press or place the tofu between two plates and weigh it down with a heavy object. Let it press for at least 10 minutes.
While the tofu is draining, chop the green bell pepper into small cubes, slice the red onion thinly, and halve the cherry tomatoes.
In a large non-stick skillet, heat the coconut oil over medium heat.
Add the sliced red onion and sauté for about 2 minutes until it starts to soften.
Add the chopped green bell pepper and continue to sauté for another 2-3 minutes.
Crumble the pressed tofu into the skillet with your hands, breaking it into small, scrambled pieces.
Add turmeric powder, garlic powder, cumin powder, salt, and black pepper to the pan. Stir to combine the spices with the tofu.
Stir in the cherry tomatoes and cook for another 5 minutes.
Fold in the spinach leaves and stir until they are wilted, approximately 2-3 minutes.
Sprinkle nutritional yeast over the scrambled tofu and mix well to incorporate.
Taste and adjust seasoning with more salt and pepper if needed.
Remove the skillet from heat and garnish with chopped fresh cilantro before serving.
Nutrition Facts
Calories |
854 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.8 g | 60% | |
| Saturated Fat | 16.5 g | 82% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 729 mg | 32% | |
| Total Carbohydrate | 44.7 g | 16% | |
| Dietary Fiber | 19.2 g | 69% | |
| Total Sugars | 13.6 g | ||
| Protein | 73.8 g | 148% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 2838 mg | 218% | |
| Iron | 15.7 mg | 87% | |
| Potassium | 2318 mg | 49% | |
*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.
