Dairy-Free Vegetable Scramble

Brighten up your mornings with this vibrant, protein-packed Dairy-Free Vegetable Scramble, a wholesome twist on the classic breakfast favorite! Made with crumbled extra-firm tofu and a medley of fresh vegetables like bell peppers, zucchini, cherry tomatoes, and spinach, this recipe is bursting with flavor and nutrients. A touch of turmeric gives the scramble a golden hue, while nutritional yeast adds a cheesy, dairy-free umami boost. Ready in just 25 minutes, this one-pan dish is seasoned with smoky paprika and garlic powder for an extra layer of deliciousness. Perfect for vegans, vegetarians, or anyone seeking a hearty, plant-based start to the day, it pairs beautifully with toast, avocado, or a side salad. Whether you're meal prepping or enjoying it fresh off the skillet, this savory breakfast is a satisfying way to fuel your day!

Nutriscore Rating: 83/100

Prep Time:10 mins

Cook Time:15 mins

Total Time:25 mins

Servings: 2

Ingredients

• 14 oz Extra-firm tofu
• 2 tbsp Olive oil
• 1 medium Yellow onion
• 1 medium Bell pepper
• 1 medium Zucchini
• 1 cup Cherry tomatoes
• 2 cups Spinach
• 0.5 tsp Turmeric powder
• 0.5 tsp Paprika
• 0.25 tsp Garlic powder
• 0.5 tsp Salt
• 0.25 tsp Black pepper
• 2 tbsp Nutritional yeast

Directions

Step 1

Drain the tofu and wrap it in a clean kitchen towel or paper towels. Press it with a heavy object for 5-10 minutes to remove excess moisture.

Step 2

While the tofu is being pressed, dice the yellow onion, bell pepper, and zucchini into small, bite-sized pieces. Halve the cherry tomatoes.

Step 3

Heat 1 tablespoon of olive oil in a large non-stick skillet over medium heat. Add the onion and bell pepper, and sauté for 3-4 minutes until slightly softened.

Step 4

Add the zucchini and cherry tomatoes to the skillet. Cook for another 3-4 minutes until the vegetables are tender but still vibrant.

Step 5

Crumble the pressed tofu into the skillet using your hands or a fork, breaking it into small pieces resembling scrambled eggs.

Step 6

Add the remaining 1 tablespoon of olive oil, turmeric powder, paprika, garlic powder, salt, and black pepper to the skillet. Mix well to evenly coat the tofu and vegetables with the seasonings.

Step 7

Cook for 2-3 minutes, stirring frequently, until the tofu is heated through and takes on a light golden-yellow color from the turmeric.

Step 8

Add the spinach to the skillet and cook for 1-2 minutes more, just until the spinach wilts.

Step 9

Sprinkle the nutritional yeast over the scramble. Stir well to combine and adjust seasoning to taste if necessary.

Step 10

Remove from heat and serve the dairy-free vegetable scramble warm. Enjoy as-is or pair with toast, avocado, or your favorite side!

Nutrition Facts

Serving size	(1066.9g)

Amount per serving	% Daily Value*
Calories	1055.0

Total Fat 61.5g	0%
Saturated Fat 9.5g	0%
Polyunsaturated Fat 3.0g
Cholesterol 0mg	0%
Sodium 3188.2mg	0%
Total Carbohydrate 60.0g	0%
Dietary Fiber 20.3g	0%
Total Sugars 28.1g
Protein 75.4g	0%

Vitamin D 0IU	0%
Calcium 2837.8mg	0%
Iron 15.1mg	0%
Potassium 2674.6mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 50.5%

Protein: 27.5%

Carbs: 21.9%