Tofu scramble that tastes so similar to actual scrambled eggs! Vegan, gluten-free, packed with veggies and ready in 20 minutes!
Prep Time15 mins
Cook Time10 mins
Total Time30 mins
- 1 tablespoon olive oil
- 1/2 bunch asparagus (chopped, ends removed)
- 1 cup mushrooms (sliced)
- 1 cup bell pepper (chopped)
- 12 oz extra firm tofu (crumbled)
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1/2 teaspoon turmeric
- 1/2 teaspoon salt
- 3 tablespoons nutritional yeast
- 1/2 cup water
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.
While veggies are cooking, stir together the onion powder, garlic powder, turmeric, salt and nutritional yeast.
Once veggies are soft, add the 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!
Portion out into 2-cup capacity meal prep containers and store in the fridge for up to 4 days. It may be possible to freeze these but it has not been tested yet.
To serve, heat in the microwave until steaming hot.
Serving: 0.25batch | Calories: 131kcal | Carbohydrates: 10g | Protein: 11g | Fat: 5g | Saturated Fat: 0g | Cholesterol: 0mg | Sodium: 350mg | Potassium: 520mg | Fiber: 3g | Sugar: 3g | Vitamin A: 1590IU | Vitamin C: 51.2mg | Calcium: 42mg | Iron: 2.9mg