Vegan Tofu Scramble with Veggies
A protein-rich, flavorful tofu scramble packed with vibrant veggies and savory spices, perfect for breakfast, brunch, or whenever hunger strikes.
Ingredients
- 1 block firm tofu 14 oz, drained and crumbled
- 1 tbsp olive oil because dry tofu is sad tofu
- ½ cup bell peppers diced (red, yellow, or green—your choice)
- ½ cup mushrooms sliced (adds a nice umami kick)
- ½ cup spinach because you need greens, apparently
- ¼ cup onion finely chopped (flavor booster)
- 2 cloves garlic minced (vampire repellent)
- ½ tsp turmeric for that eggy illusion
- ½ tsp smoked paprika smoky goodness
- ½ tsp black salt kala namak (optional, but gives an eggy taste)
- ½ tsp ground cumin flavor depth
- Salt & black pepper to taste
- 1 tbsp nutritional yeast cheesy vibes without the dairy
- 1 tbsp plant-based milk makes it creamy
Instructions
- Heat oil in a large skillet over medium heat.
- Sauté onions and garlic until fragrant, about 2 minutes.
- Toss in bell peppers and mushrooms, cooking until softened, 3–4 minutes.
- Add crumbled tofu and stir well.
- Sprinkle in turmeric, paprika, cumin, black salt, and nutritional yeast.
- Pour in plant-based milk and mix until the tofu absorbs all the flavors.
- Stir in spinach and let it wilt, about 1 minute.
- Season with salt and black pepper to taste.
- Serve hot with toast, avocado, or wrap it up in a tortilla.
- Devour immediately because it’s too good to wait.
Notes
Nutritional Values (Per Serving)
- Calories: ~250
- Total Fat: 12g
- Saturated Fat: 1.5g
- Carbohydrates: 15g
- Fiber: 5g
- Protein: 18g
Vitamins & Minerals (Per Serving)
- Calcium: 20% DV
- Iron: 15% DV
- Vitamin A: 10% DV
- Folate: 12% DV
- Magnesium: 8% DV
Additional Notes & Tips
- No black salt? Regular salt works, but you’ll miss out on the eggy magic.
- Want it extra creamy? Add more plant-based milk.
- Like it spicy? Toss in some chili flakes.
- More texture? Add crunchy veggies like zucchini or corn.
- Serving ideas? Wrap it in a tortilla, top it with avocado, or throw it over toast.