Vegan Breakfast Tofu Scramble
A colorful and protein-rich tofu scramble with fresh vegetables for a satisfying vegan breakfast.
8 min
Prep
10 min
Cook
4
Serves
210
Calories
Macros · per serving
15g protein
10g carbs
12g fat
Ingredients
For 4 servings
- 400 grams firm tofu
- 2 tablespoons olive oil
- 1 teaspoon turmeric
- 2 tablespoons nutritional yeast
- 1 red bell pepper
- 100 grams spinach
- 150 grams cherry tomatoes
- 2 green onion
- 1 teaspoon garlic powder
- salt — to taste
- black pepper — to taste
Instructions
- 1
Drain the tofu and pat it dry with a paper towel, then crumble it into small pieces.
- 2
Heat olive oil in a non-stick skillet over medium heat.
- 3
Add the crumbled tofu to the skillet and cook for 3-4 minutes, stirring occasionally.
- 4
Sprinkle turmeric, nutritional yeast, garlic powder, salt, and pepper over the tofu. Stir well to combine.
- 5
Dice the red bell pepper and slice the green onions. Add to the skillet along with the cherry tomatoes and cook for another 3-4 minutes.
- 6
Add the spinach and cook until wilted, about 1-2 minutes.
- 7
Adjust seasoning as needed and serve warm.
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