Vegan Scrambled Eggs with Avocado

Transform your breakfast routine with this vibrant and protein-packed recipe for Vegan Scrambled Eggs with Avocado. With crumbled firm tofu seasoned with nutrient-rich turmeric, savory nutritional yeast, and a pinch of flavorful black salt to mimic the classic "egg" taste, this dish is a plant-based showstopper. Sautéed onions, bell peppers, cherry tomatoes, and wilted spinach add a burst of color and fresh flavor, while creamy mashed avocado with a hint of lemon juice and cilantro provides the perfect sidekick. Ready in just 25 minutes, this wholesome, dairy-free, and gluten-free breakfast is ideal for busy mornings or lazy weekend brunches. Whether you're an avid vegan or simply looking for a hearty, healthy breakfast alternative, this dish will leave you feeling satisfied and energized.

Nutriscore Rating: 84/100

Prep Time:10 mins

Cook Time:15 mins

Total Time:25 mins

Servings: 2

Ingredients

• 200 grams firm tofu
• 2 tablespoons nutritional yeast
• 1 teaspoon turmeric powder
• 0.5 teaspoon black salt (Kala Namak)
• 0.25 teaspoon black pepper
• 2 tablespoons unsweetened almond milk
• 1 tablespoon olive oil
• 0.5 medium onion, finely chopped
• 0.5 medium red bell pepper, chopped
• 6 cherry tomatoes, halved
• 1 cup spinach, fresh
• 1 medium ripe avocado
• 1 teaspoon lemon juice
• 2 tablespoons fresh cilantro, chopped

Directions

Step 1

Start by draining the tofu and wrapping it in a clean kitchen towel to remove excess moisture. Set aside for a few minutes.

Step 2

In a small mixing bowl, combine nutritional yeast, turmeric, black salt, black pepper, and almond milk. Mix until you have a smooth, paste-like consistency.

Step 3

Crumble the tofu with your hands into chunks into the bowl and mix well until the tofu is evenly coated with the spice mixture.

Step 4

Heat olive oil in a non-stick skillet over medium heat. Add chopped onions and cook until translucent, about 2-3 minutes.

Step 5

Add the chopped red bell pepper and cook for another 2 minutes, stirring occasionally.

Step 6

Add the cherry tomatoes to the skillet and saute for a minute before adding the spinach. Stir until the spinach wilts.

Step 7

Push the vegetables to the edges of the skillet and add the tofu mixture to the center. Cook the tofu for about 5-7 minutes, stirring frequently, until it is heated through and slightly golden in color.

Step 8

While the tofu is cooking, slice the avocado in half, remove the pit, and scoop out the flesh into a bowl. Mash with a fork, adding lemon juice and half of the cilantro.

Step 9

Once the tofu scramble is ready, remove from heat and sprinkle the remaining cilantro on top.

Step 10

Serve the vegan scrambled eggs with mashed avocado on the side. Enjoy your delicious and wholesome vegan breakfast!

Nutrition Facts

Serving size	(1326.4g)

Amount per serving	% Daily Value*
Calories	800.1

Total Fat 48.7g	0%
Saturated Fat 6.8g	0%
Polyunsaturated Fat 1.8g
Cholesterol 0mg	0%
Sodium 1552.9mg	0%
Total Carbohydrate 63.1g	0%
Dietary Fiber 28.4g	0%
Total Sugars 25.0g
Protein 43.6g	0%

Vitamin D 11.0IU	0%
Calcium 608.1mg	0%
Iron 10.4mg	0%
Potassium 3944.4mg	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: 50.7%

Protein: 20.2%

Carbs: 29.2%