Paleo Scrambled Tofu with Vegetables

Bring a vibrant, nutrient-packed twist to your morning routine with this Paleo Scrambled Tofu with Vegetables! Perfectly pressed firm tofu is crumbled and infused with aromatic spices like turmeric, creating a beautiful golden hue and a satisfying, savory flavor. Bright pops of color and crunch from red bell pepper, zucchini, and baby spinach enhance this protein-rich dish, while hints of garlic, onion, and fresh parsley elevate each bite. Coconut oil adds a rich, paleo-friendly touch, and a zesty squeeze of lemon juice ties everything together. Ready in just 30 minutes, this wholesome, plant-based breakfast or brunch option is dairy-free, gluten-free, and bursting with fresh, wholesome ingredients—ideal for fueling your day with clean, delicious energy. Serve it warm and pair with your favorite side for a filling, healthy meal!

Nutriscore Rating: 76/100

Prep Time:15 mins

Cook Time:15 mins

Total Time:30 mins

Servings: 4

Ingredients

• 14 ounces firm tofu
• 2 tablespoons coconut oil
• 1 medium red bell pepper
• 1 medium zucchini
• 3 cups baby spinach
• 1 small onion
• 2 cloves garlic
• 1 teaspoon turmeric powder
• 0.5 teaspoon sea salt
• 0.25 teaspoon black pepper
• 2 tablespoons fresh parsley
• 1 tablespoon lemon juice

Directions

Step 1

Drain the tofu well and wrap it in a clean kitchen towel. Place a heavy object on top to press out excess moisture for about 10 minutes.

Step 2

Meanwhile, chop the red bell pepper and zucchini into small cubes. Dice the small onion and mince the garlic cloves.

Step 3

Heat 1 tablespoon of coconut oil in a large non-stick skillet over medium heat. Add the onion and garlic, sauté for 2 minutes until fragrant.

Step 4

Add the bell pepper and zucchini to the skillet. Cook for about 5 minutes, stirring occasionally, until they are tender.

Step 5

Unwrap the tofu and crumble it into the skillet with your hands. Stir to combine with the vegetables.

Step 6

Season the tofu and vegetable mixture with turmeric powder, sea salt, and black pepper. Stir well to ensure the tofu takes on the seasoning color.

Step 7

Add the baby spinach to the skillet and cook until wilted, about 2 minutes.

Step 8

Stir in the remaining tablespoon of coconut oil and fresh lemon juice for added flavor and moisture.

Step 9

Taste the scramble and adjust the seasoning if necessary.

Step 10

Remove from heat, garnish with chopped fresh parsley, and serve immediately.

Nutrition Facts

Serving size	(974.6g)

Amount per serving	% Daily Value*
Calories	778.8

Total Fat 47.8g	0%
Saturated Fat 25.8g	0%
Polyunsaturated Fat 0.6g
Cholesterol 0mg	0%
Sodium 3179.3mg	0%
Total Carbohydrate 51.1g	0%
Dietary Fiber 13.7g	0%
Total Sugars 28.3g
Protein 49.8g	0%

Vitamin D 0IU	0%
Calcium 782.9mg	0%
Iron 11.8mg	0%
Potassium 1609.5mg	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: 51.6%

Protein: 23.9%

Carbs: 24.5%