Paleo Scrambled Tofu

Elevate your breakfast game with this vibrant Paleo Scrambled Tofu, a protein-packed, plant-based alternative to traditional scrambled eggs. This easy, 30-minute recipe features firm tofu infused with warm, aromatic spices like turmeric, smoked paprika, and cumin, giving it a golden hue and bold flavor. Sautéed onions, garlic, and red bell peppers add a savory base, while fresh spinach, juicy cherry tomatoes, and bright cilantro bring a refreshing burst of color and nutrients. Cooked in coconut oil for a paleo-friendly touch, this dish is perfect for anyone seeking a healthy, dairy-free, and gluten-free start to their day. Serve it warm as-is or with a side of avocado for a hearty, satisfying meal!

Nutriscore Rating: 81/100

Prep Time:15 mins

Cook Time:15 mins

Total Time:30 mins

Servings: 4

Ingredients

• 14 oz firm tofu
• 2 tbsp coconut oil
• 0.5 yellow onion
• 2 garlic cloves
• 1 red bell pepper
• 0.5 tsp turmeric powder
• 0.5 tsp smoked paprika
• 0.5 tsp ground cumin
• 0.25 tsp sea salt
• 0.25 tsp ground black pepper
• 2 cups spinach leaves
• 1 cup cherry tomatoes
• 0.25 cup fresh cilantro

Directions

Step 1

Drain the firm tofu and wrap it in a clean kitchen towel or paper towels, pressing gently to remove excess water. Then crumble the tofu into bite-sized pieces resembling scrambled eggs.

Step 2

Heat the coconut oil in a large non-stick skillet over medium heat.

Step 3

Peel and finely chop the yellow onion and garlic cloves. Add them to the skillet and sauté for about 3 minutes, or until the onion becomes translucent.

Step 4

Dice the red bell pepper and add it to the skillet. Sauté for another 2 minutes until slightly softened.

Step 5

Add the crumbled tofu to the skillet, stirring gently to combine with the vegetables.

Step 6

Sprinkle the turmeric powder, smoked paprika, ground cumin, sea salt, and ground black pepper over the tofu and vegetables. Stir well to ensure everything is thoroughly coated with the spices.

Step 7

Cook the mixture for about 4-5 minutes, stirring occasionally, to allow the flavors to meld together.

Step 8

Add the spinach leaves and cherry tomatoes to the tofu scramble, and cook for an additional 2-3 minutes, until the spinach wilts and the tomatoes are slightly softened.

Step 9

Remove the skillet from the heat and fold in the fresh cilantro.

Step 10

Serve the Paleo Scrambled Tofu hot, garnished with extra cilantro if desired.

Nutrition Facts

Serving size	(823.5g)

Amount per serving	% Daily Value*
Calories	701.1

Total Fat 47.9g	0%
Saturated Fat 25.7g	0%
Polyunsaturated Fat 0.5g
Cholesterol 0mg	0%
Sodium 720.8mg	0%
Total Carbohydrate 34.4g	0%
Dietary Fiber 12.6g	0%
Total Sugars 15.6g
Protein 47.9g	0%

Vitamin D 0IU	0%
Calcium 735.4mg	0%
Iron 10.4mg	0%
Potassium 1719.0mg	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: 56.7%

Protein: 25.2%

Carbs: 18.1%