Veggie Tofu Scramble

Name: Veggie Tofu Scramble
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Yield: 2 serving
Cuisine: American
Ingredients: 200 g Tofu (Firm); 60 g Spinach; 100 g Tomato; 80 g Bell Pepper (Red); 50 g Onion (Yellow); 3 g Turmeric (Ground); 10 g Extra Virgin Olive Oil; 6 g Garlic; 1 g Black Pepper (Ground)

A protein-packed vegan alternative to scrambled eggs. Seasoned tofu crumbles are cooked with colorful vegetables and turmeric for a satisfying, nutritious breakfast that keeps you full all morning.

Prep: 10 min

Cook: 12 min

300 kcal/serving

2 serving

Adjust Servings

Scale ingredients and nutrition

2 servings

Ingredients

For 2 servings

200 gTofu (Firm)(more recipes)
firm, drained and pressed
60 gSpinach (more recipes)
100 gTomato (more recipes)
diced
80 gBell Pepper (Red)(more recipes)
diced
50 gOnion (Yellow)(more recipes)
diced
3 gTurmeric (Ground)(more recipes)
10 gExtra Virgin Olive Oil (more recipes)
6 gGarlic (more recipes)
minced
1 gBlack Pepper (Ground)(more recipes)

Instructions

1
Heat olive oil in a large non-stick pan over medium heat.
2
Add diced onion and bell pepper, sauté for 3-4 minutes until softened.
4 min
3
Add minced garlic and cook for 30 seconds until fragrant.
4
Crumble the tofu into the pan with your hands, creating scrambled egg-like pieces.
5
Add turmeric and black pepper, stir well to coat the tofu evenly.
Tip
Turmeric gives the tofu a yellow color similar to eggs.
6
Cook for 5-6 minutes, stirring occasionally, until tofu is heated through and slightly golden.
6 min
7
Add diced tomatoes and spinach, cook for 2 more minutes until spinach wilts.
2 min
8
Season with salt to taste and serve warm.