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5 from 1 vote

Tofu Scramble

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
Course: Breakfast
Cuisine: American
Keyword: gluten-free, meal prep, vegan
Servings: 4
Calories: 131kcal


  • 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