Hello, it’s Jenny! This Veggie-Packed Tofu Scramble is a delightful and nutritious way to start your day. With a colorful array of vegetables and protein-rich tofu, it’s a breakfast that’s both satisfying and healthful. Perfect for anyone looking to add a vibrant, vegan option to their morning routine!
I love this scramble on weekends when I have a bit more time to enjoy a leisurely breakfast. It’s also a great way to use up any leftover vegetables you have in the fridge. My family appreciates the hearty flavor, and it’s become a weekend staple in our home.
Number of servings: 4
Prep time: 15 minutes
Cooking time: 10 minutes
Total time: 25 minutes
Cuisine: Vegan
Ingredients
- 1 block (14 oz) firm tofu, drained and crumbled
- 1 tablespoon olive oil
- 1 small onion, diced
- 1 red bell pepper, diced
- 1 cup spinach, chopped
- 1 cup cherry tomatoes, halved
- 1/4 cup nutritional yeast
- 1 teaspoon turmeric
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and pepper to taste
- 2 tablespoons chopped fresh parsley (optional)
Equipment/Utensils
- Large skillet
- Wooden spoon or spatula
- Knife
- Cutting board
- Paper towels
Preparation Steps
- Prepare Tofu: Wrap the tofu block in paper towels and press gently to remove excess moisture. Crumble the tofu into small pieces.
- Heat Oil: In a large skillet, heat olive oil over medium heat.
- Cook Vegetables: Add the diced onion and bell pepper to the skillet. Sauté for 3-4 minutes until softened.
- Add Tofu: Add the crumbled tofu to the skillet. Stir and cook for 5 minutes, letting it brown slightly.
- Season and Add Greens: Stir in the nutritional yeast, turmeric, garlic powder, onion powder, salt, and pepper. Add the chopped spinach and cherry tomatoes, cooking for an additional 2-3 minutes until the spinach is wilted and tomatoes are slightly softened.
- Garnish and Serve: Garnish with fresh parsley if desired. Serve warm.
Nutritional Information (per serving)
- Calories: 190
- Total Fat: 12g
- Saturated Fat: 1g
- Carbohydrates: 15g
- Fiber: 4g
- Protein: 12g
Vitamins and Minerals (per serving)
- Vitamin A: 50% of the Daily Value (DV)
- Vitamin C: 60% of the DV
- Calcium: 20% of the DV
- Iron: 15% of the DV
- Magnesium: 18% of the DV
This Veggie-Packed Tofu Scramble is a fantastic addition to any breakfast spread. It’s easy to make, customizable with your favorite veggies, and packed with nutrients. Enjoy this hearty dish with a side of toast or fresh fruit for a balanced start to your day!
Veggie-Packed Tofu Scramble
Ingredients
- 1 block 14 oz firm tofu, drained and crumbled
- 1 tablespoon olive oil
- 1 small onion diced
- 1 red bell pepper diced
- 1 cup spinach chopped
- 1 cup cherry tomatoes halved
- 1/4 cup nutritional yeast
- 1 teaspoon turmeric
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and pepper to taste
- 2 tablespoons chopped fresh parsley optional
Instructions
- Prepare Tofu: Wrap the tofu block in paper towels and press gently to remove excess moisture. Crumble the tofu into small pieces.
- Heat Oil: In a large skillet, heat olive oil over medium heat.
- Cook Vegetables: Add the diced onion and bell pepper to the skillet. Sauté for 3-4 minutes until softened.
- Add Tofu: Add the crumbled tofu to the skillet. Stir and cook for 5 minutes, letting it brown slightly.
- Season and Add Greens: Stir in the nutritional yeast, turmeric, garlic powder, onion powder, salt, and pepper. Add the chopped spinach and cherry tomatoes, cooking for an additional 2-3 minutes until the spinach is wilted and tomatoes are slightly softened.
- Garnish and Serve: Garnish with fresh parsley if desired. Serve warm.
Notes
Nutritional Information (per serving)
- Calories: 190
- Total Fat: 12g
- Saturated Fat: 1g
- Carbohydrates: 15g
- Fiber: 4g
- Protein: 12g
Vitamins and Minerals (per serving)
- Vitamin A: 50% of the Daily Value (DV)
- Vitamin C: 60% of the DV
- Calcium: 20% of the DV
- Iron: 15% of the DV
- Magnesium: 18% of the DV
