Description
A delightful and comforting plant-based version of scrambled eggs made with crumbled tofu and sautéed vegetables, seasoned to perfection.
Ingredients
Scale
- 1 block firm tofu
- 1 cup diced bell peppers
- 1/2 cup diced onions
- 2 cups fresh spinach
- 1 tablespoon olive oil
- 1 teaspoon turmeric
- 2 tablespoons nutritional yeast
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
Instructions
- Drain and press the tofu to remove excess moisture, then crumble into a bowl.
- In a large skillet, heat olive oil over medium heat and sauté diced onions and bell peppers for 3–4 minutes until softened.
- Add the crumbled tofu and increase heat to medium-high, cooking for 5–6 minutes with turmeric, nutritional yeast, garlic powder, onion powder, salt, and pepper.
- In the last couple of minutes, stir in the chopped spinach until wilted.
- Taste and adjust seasoning as needed, adding soy sauce or tamari if desired.
- Serve hot with toast or as a filling in wraps, topped with avocado or salsa.
Notes
For best results, use a hot skillet to achieve a nice browning on the tofu. Adjust the seasoning to personal preference.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Sautéing
- Cuisine: Vegan
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 3g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 15g
- Cholesterol: 0mg
Keywords: vegan, tofu scramble, plant-based breakfast, healthy breakfast, quick recipe