Tofu Scramble
This tofu scramble is a quick, protein-packed, and satisfying dish that makes a perfect vegan alternative to scrambled eggs. It's loaded with flavor, has a fluffy texture, and is ready in under 15 minutes. Serve it with toast, avocado, or sautéed greens for a hearty breakfast!
Ingredients
- 16 oz Extra Firm Tofu crumbled
- 1 tbsp Extra Virgin Olive Oil
- 2 Garlic Cloves minced
- ½ Onion diced
- ½ Red Bell Pepper diced
- ½ Green Bell Pepper diced
- ½ Jalapeno diced
- 2 Cup Baby Spinach chopped
- ½ tsp Turmeric Powder
- ½ tsp Paprika
- 2 tbsp Nutritional Yeast
- ½ tsp Black Salt for an eggy flavor, optional
- Salt to taste
- Black Pepper to taste
- Fresh Pasley roughly chopped
- ¼ cup Oat Milk optional
- Scallions
Equipment
Instructions
- Heat 1 tbsp Olive oil in a pan over medium low heat.
- Add minced garlic and sauté for 30-60 seconds or until fragrant.
- Add diced onions, and chopped green onions and sauté until softened.
- Add diced red bell peppers, diced green bell peppers, and diced jalapenos.
- Add tofu, and season with black salt, turmeric powder, paprika, salt, and black pepper. Stir to combine all ingredients.
- Add Oat milk and spinach, and cook until wilted.
- Garnish with fresh parsley, and green onions.
- Serve as a side, on toast, or wrapped in a tortilla.
Notes
- Press your tofu before crumbling to remove excess moisture—it’ll cook up better and absorb flavors well.
- Use a non-stick or well-seasoned pan to avoid sticking and achieve a nice sear.
- Taste and adjust seasonings before serving—it makes a big difference.
- Leftovers keep well in the fridge for 2–3 days and reheat beautifully.
Video
Nutrition
Serving: 1gCalories: 220kcal
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