Vegan Scrambled Eggs with Bell Peppers

Transform your breakfast routine with this vibrant and protein-packed Vegan Scrambled Eggs with Bell Peppers! Perfectly seasoned crumbled tofu takes center stage, infused with the bold flavors of turmeric, nutritional yeast, and black salt (Kala Namak) for an authentic "eggy" taste. Colorful red and green bell peppers, sautéed onions, garlic, and a handful of fresh spinach add a deliciously wholesome twist, creating a nutritionally dense and satisfying dish. Ready in just 25 minutes, this plant-based scramble is ideal for busy mornings or a hearty brunch. Serve it hot alongside toast, avocado slices, or a refreshing salad for a complete vegan breakfast experience.

Nutriscore Rating: 85/100

Prep Time:10 mins

Cook Time:15 mins

Total Time:25 mins

Servings: 4

Ingredients

• 400 grams firm tofu
• 1 medium red bell pepper
• 1 medium green bell pepper
• 3 tablespoons nutritional yeast
• 0.5 teaspoons turmeric powder
• 0.5 teaspoons black salt (Kala Namak)
• 0.25 teaspoons black pepper
• 1 tablespoon olive oil
• 1 medium onion
• 2 cloves garlic cloves
• 50 grams spinach leaves
• 1 tablespoon soy sauce

Directions

Step 1

Begin by draining the tofu. Wrap it in a clean kitchen towel and press it between two plates for about 10 minutes to remove excess moisture.

Step 2

Meanwhile, chop the red and green bell peppers into small cubes. Finely chop the onion and garlic cloves.

Step 3

In a large skillet, heat olive oil over medium heat. Add the onions and garlic, sautéing for 2-3 minutes until fragrant and slightly translucent.

Step 4

Add the chopped red and green bell peppers to the skillet. Cook for an additional 5 minutes, or until the peppers are softened.

Step 5

Crumble the pressed tofu into the skillet using your hands, creating the texture of scrambled eggs.

Step 6

Sprinkle in the nutritional yeast, turmeric powder, black salt, and black pepper. Stir everything together to combine well.

Step 7

Cook the tofu scramble for another 5 minutes, allowing the flavors to blend and the tofu to heat through.

Step 8

Add the spinach leaves and soy sauce to the pan. Stir and cook for 2 more minutes until the spinach is wilted.

Step 9

Taste the scramble, adjusting the seasoning with more black salt or black pepper if desired.

Step 10

Serve the vegan scrambled eggs hot, garnished with extra nutritional yeast or fresh herbs if you like.

Nutrition Facts

Serving size	(938.6g)

Amount per serving	% Daily Value*
Calories	690.4

Total Fat 34.1g	0%
Saturated Fat 4.8g	0%
Polyunsaturated Fat 1.5g
Cholesterol 0mg	0%
Sodium 1687.1mg	0%
Total Carbohydrate 51.9g	0%
Dietary Fiber 17.2g	0%
Total Sugars 20.6g
Protein 59.6g	0%

Vitamin D 0IU	0%
Calcium 740.0mg	0%
Iron 10.8mg	0%
Potassium 2081.6mg	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: 40.8%

Protein: 31.7%

Carbs: 27.6%