Tofu Spinach Breakfast Scramble
A quick and protein-packed vegan breakfast scramble with tofu and spinach, perfect for a satisfying start to your day.
5 min
Prep
15 min
Cook
4
Serves
405
Calories
Macros · per serving
32g protein
12g carbs
24g fat
Ingredients
For 4 servings
- 800 g firm tofu
- 200 g spinach
- 1 red bell pepper
- 1 onion
- 2 tbsp olive oil
- 4 tbsp nutritional yeast
- 1 tsp turmeric
- salt — to taste
- black pepper — to taste
- 1 tsp garlic powder
Instructions
- 1
Drain and crumble the firm tofu into small pieces using your hands or a fork.
- 2
Dice the onion and the red bell pepper.
- 3
In a large non-stick skillet, heat the olive oil over medium heat.
- 4
Add the diced onion and red bell pepper to the skillet and sauté for about 3 minutes until they begin to soften.
- 5
Add the crumbled tofu to the skillet and stir to combine.
- 6
Season the mixture with nutritional yeast, turmeric, salt, black pepper, and garlic powder.
- 7
Cook the tofu scramble for about 5 minutes, stirring occasionally.
- 8
Add the spinach to the skillet and cook for an additional 2 minutes until the spinach is wilted.
- 9
Taste and adjust the seasoning if needed.
- 10
Serve the tofu spinach scramble warm.
Cook it this week.
NeatEat plans Tofu Spinach Breakfast Scramble — and the rest of your week — around your budget, groceries included.