Whole30 Scrambled Tofu with Vegetables
This Whole30 Scrambled Tofu with Vegetables recipe is a vibrant, plant-based twist on classic scrambled eggs, perfect for anyone following a Whole30 diet or looking to explore healthier breakfast or brunch options. Packed with nutrient-dense ingredients like protein-rich firm tofu, colorful veggies including spinach, cherry tomatoes, and bell peppers, and flavorful spices like turmeric and garlic powder, each bite is both healthful and satisfying. Nutritional yeast adds a cheesy, umami kick while green onions brighten the dish with a touch of freshness. Ready in just 30 minutes, this recipe is quick, wholesome, and completely customizable to fit your taste preferences. Whether served solo or paired with a leafy side salad, this tofu scramble is a hearty, delicious way to start the day while staying Whole30-compliant and vegan-friendly!
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Recipe Information
Ingredients
- 14 ounces firm tofu
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 1 medium red bell pepper, chopped
- 2 cups spinach, fresh
- 1 teaspoon turmeric powder
- 1 teaspoon garlic powder
- 0.5 teaspoon black pepper
- teaspoon salt (optional, to taste)
- 2 tablespoons nutritional yeast
- 1 cup cherry tomatoes, halved
- 2 tablespoons green onions, chopped
Instructions
Drain and press the tofu to remove excess moisture. This can be done by wrapping the tofu block in a clean kitchen towel and placing a heavy object on top for about 10 minutes.
Crumble the pressed tofu into a bowl using your hands or a fork until it resembles the texture of scrambled eggs.
In a large skillet, heat the olive oil over medium heat.
Add the diced onion and red bell pepper to the skillet and sauté for 4-5 minutes or until the onion becomes translucent.
Stir in the crumbled tofu and sprinkle with turmeric powder, garlic powder, black pepper, and salt, if using. Mix well until the tofu is evenly coated with the spices.
Continue to cook for another 5-6 minutes, stirring occasionally, allowing the tofu to heat through and absorb the flavors.
Add the nutritional yeast and stir to combine.
Next, add the spinach to the skillet. Cook until just wilted, about 2 minutes.
Fold in the cherry tomatoes and cook for an additional 1-2 minutes until they are slightly softened.
Remove the skillet from heat and sprinkle the chopped green onions on top.
Serve warm and enjoy your Whole30 scrambled tofu with vegetables!
Nutrition Facts
Calories |
285 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 15.6 g | 20% | |
| Saturated Fat | 2.2 g | 11% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 258 mg | 11% | |
| Total Carbohydrate | 17.5 g | 6% | |
| Dietary Fiber | 7.5 g | 27% | |
| Total Sugars | 6.3 g | ||
| Protein | 21.6 g | 43% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 781 mg | 60% | |
| Iron | 4.7 mg | 26% | |
| Potassium | 1092 mg | 23% | |
*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.
