Green Scrambled Tofu

Brighten up your plant-based breakfast game with this vibrant and nutrient-packed Green Scrambled Tofu! Made with crumbled firm tofu seasoned with aromatic turmeric, garlic, and cumin, this vegan alternative to scrambled eggs is elevated with a medley of greens—baby spinach, kale, and green onions—for a dose of earthy freshness. Nutritional yeast and a splash of unsweetened plant-based milk add a creamy, cheesy depth of flavor, while fresh parsley brings a pop of herbal brightness. Quick and easy to prepare in just 20 minutes, this protein-rich dish is perfect served on toast, wrapped in a tortilla, or enjoyed solo. Ideal for vegans, vegetarians, and anyone looking for a healthy, flavorful breakfast option, this recipe is a delicious way to start your day on a green note.

Nutriscore Rating: 87/100

Prep Time:10 mins

Cook Time:10 mins

Total Time:20 mins

Servings: 2

Ingredients

• 450 grams firm tofu
• 1 tablespoon olive oil
• 2 cups baby spinach
• 1 cup kale, finely chopped
• 3 stalks green onions, thinly sliced
• 2 tablespoons fresh parsley, chopped
• 2 cloves garlic, minced
• 2 tablespoons nutritional yeast
• 0.5 teaspoon turmeric powder
• 0.5 teaspoon cumin powder
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper
• 2 tablespoons unsweetened plant-based milk (e.g., almond or oat)

Directions

Step 1

Press the tofu to remove excess water. Wrap it in a clean kitchen towel, place it on a plate, and set a heavy object (such as a skillet) on top for 10 minutes.

Step 2

Heat a large non-stick skillet over medium heat and add the olive oil.

Step 3

Crumble the pressed tofu into the skillet using your hands, breaking it into bite-sized pieces to mimic scrambled eggs.

Step 4

Cook the tofu for 3-4 minutes, stirring occasionally, until it starts to brown slightly.

Step 5

Add the garlic, turmeric powder, cumin powder, salt, and black pepper to the skillet. Mix well to evenly coat the tofu with the spices.

Step 6

Stir in the plant-based milk and nutritional yeast to create a creamy texture. Cook for 1-2 minutes until the mixture is well combined.

Step 7

Add the baby spinach, kale, and green onions to the skillet. Cook for another 2-3 minutes, stirring frequently, until the greens are wilted and tender.

Step 8

Sprinkle the chopped parsley over the scrambled tofu and stir to combine.

Step 9

Serve immediately, either on its own, with toast, or as a filling for wraps or breakfast burritos.

Nutrition Facts

Serving size	(718.1g)

Amount per serving	% Daily Value*
Calories	634.7

Total Fat 36.7g	0%
Saturated Fat 5.1g	0%
Polyunsaturated Fat 1.3g
Cholesterol 0mg	0%
Sodium 1382.1mg	0%
Total Carbohydrate 32.4g	0%
Dietary Fiber 12.6g	0%
Total Sugars 7.3g
Protein 60.9g	0%

Vitamin D 12.5IU	0%
Calcium 1057.9mg	0%
Iron 13.4mg	0%
Potassium 1567.9mg	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: 47.0%

Protein: 34.6%

Carbs: 18.4%