Tofu Scramble
This vegan tofu scramble tastes so similar to actual scrambled eggs! Made with tofu, turmeric, nutritional yeast, spices, and packed with veggies. This plant-based breakfast is gluten-free and ready in 20 minutes!
Servings: 4
Calories: 132kcal
Ingredients
- 1 tablespoon olive oil
- ½ bunch asparagus chopped, ends removed
- 1 cup mushrooms sliced
- 1 cup bell pepper chopped
- 12 oz extra firm tofu crumbled
- ½ cup water
Spices and seasonings
- ½ teaspoon salt
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- ½ teaspoon turmeric
- 3 tablespoons nutritional yeast
Instructions
- Cook veggies - Heat olive oil in a large nonstick pan over medium heat. Add the asparagus, mushrooms & bell pepper, and cook for 5-7 minutes, until softened.
- Combine spices - While veggies are cooking, stir together the onion powder, garlic powder, turmeric, salt and nutritional yeast.
- Cook tofu - Once veggies are soft, add the mashed tofu, spices and water. Stir until completely combined and all spices have been absorbed into the tofu, around 3-4 minutes. Remove from heat and enjoy immediately, or portion out into meal prep containers.
Video
Notes
Storage
Fridge - cool completely, then portion out into individual 2-cup meal prep containers. Refrigerate in air tight containers for up to 4 days. It may be possible to freeze these but it has not been tested yet.
Reheat - heat in the microwave until steaming hot.
Nutrition
Serving: 0.25batch | Calories: 132kcal | Carbohydrates: 10g | Protein: 12g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 351mg | Potassium: 532mg | Fiber: 4g | Sugar: 4g | Vitamin A: 1592IU | Vitamin C: 51mg | Calcium: 47mg | Iron: 3mg