About the Recipe
This Vegan Gluten-Free Tofu and Vegetable Scramble is a wholesome and satisfying breakfast option. Packed with plant-based protein and nutrient-rich vegetables, it offers a balance of flavors and textures to kickstart your day. Enjoy the delicious combination of tofu and veggies while benefiting from the nourishing ingredients.
● 1 block (14 oz) firm tofu, drained and crumbled
● 1 tablespoon olive oil
● 1/2 onion, finely chopped
● 1 bell pepper, diced
● 1 cup chopped spinach or kale
● 1/2 teaspoon turmeric powder
● 1/2 teaspoon cumin powder
● 1/4 teaspoon garlic powder
● Salt and pepper to taste
● Nutritional yeast (optional, for extra flavor)
● Fresh herbs (such as parsley or chives) for garnish
Heat olive oil in a skillet over medium heat. Add chopped onion and bell pepper. Sauté until
the vegetables are softened, about 3-4 minutes.
Add the crumbled tofu to the skillet. Cook for about 5 minutes, stirring occasionally.
Sprinkle turmeric, cumin, garlic powder, salt, and pepper over the tofu mixture. Stir to evenly coat the tofu and vegetables with the spices.
Add chopped spinach or kale to the skillet. Cook for an additional 2-3 minutes until the greens are wilted and the tofu is heated through.
If using nutritional yeast, sprinkle it over the scramble and stir to incorporate.
Taste and adjust seasoning as needed. Remove from heat.
Serve the tofu and vegetable scramble hot, garnished with fresh herbs.
● Protein: 14g
● Fats: 10g
● Fiber: 5g
● Carbohydrates: 12g
● Sugar: 3g
● Calories: 180