Vegan Scrambled Eggs with Red Bell Peppers

Elevate your plant-based breakfast game with this vibrant and protein-packed Vegan Scrambled Eggs with Red Bell Peppers! Made with crumbled firm tofu seasoned to perfection with nutritional yeast, turmeric, and black salt (Kala Namak) for an authentic egg-like flavor, this quick and easy recipe is ready in just 25 minutes. Bright red bell peppers bring a slight sweetness and a pop of color, while fresh parsley adds a refreshing herbal finish. Sautéed to creamy perfection with a touch of almond milk, this dish is perfect for a wholesome breakfast or brunch. Pair it with toast, avocado slices, or roasted potatoes for a satisfying and nutritious start to your day. This vegan scrambled eggs recipe is as flavorful as it is versatile, ideal for both seasoned vegans and anyone looking to explore delicious plant-based eating.

Nutriscore Rating: 86/100

Prep Time:10 mins

Cook Time:15 mins

Total Time:25 mins

Servings: 2

Ingredients

• 1 block (around 14 oz) firm tofu
• 1 medium red bell pepper
• 2 tablespoons nutritional yeast
• 0.5 teaspoon turmeric powder
• 0.5 teaspoon garlic powder
• 0.5 teaspoon black salt (Kala Namak)
• 0.25 teaspoon ground black pepper
• 1 tablespoon olive oil
• 2 tablespoons unsweetened almond milk
• 2 tablespoons, chopped fresh parsley

Directions

Step 1

Begin by draining the firm tofu and pressing it to remove excess water. This can be done by wrapping the tofu block in a clean kitchen towel and placing a heavy object on top for about 10 minutes.

Step 2

Meanwhile, wash the red bell pepper, core it, and chop it into small, bite-sized pieces.

Step 3

In a small bowl, crumble the pressed tofu with your hands until it has a texture resembling scrambled eggs.

Step 4

Add the nutritional yeast, turmeric powder, garlic powder, black salt, and ground black pepper to the crumbled tofu. Mix well to combine all the flavors.

Step 5

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

Step 6

Add the chopped red bell pepper to the skillet and sauté for 3-4 minutes, until they start to soften.

Step 7

Add the seasoned tofu mixture to the skillet with the red bell peppers.

Step 8

Pour the unsweetened almond milk over the tofu and stir well, cooking for another 5-7 minutes until the mixture is heated through and resembles scrambled eggs.

Step 9

Taste and adjust the seasoning if necessary, adding more black salt or black pepper as desired.

Step 10

Remove the skillet from the heat and stir in chopped fresh parsley for a hint of fresh flavor.

Step 11

Serve hot and enjoy your Vegan Scrambled Eggs with Red Bell Peppers as a delightful and nutritious breakfast or brunch option!

Nutrition Facts

Serving size	(583.4g)

Amount per serving	% Daily Value*
Calories	548.3

Total Fat 33.6g	0%
Saturated Fat 4.7g	0%
Polyunsaturated Fat 1.4g
Cholesterol 0mg	0%
Sodium 1078.9mg	0%
Total Carbohydrate 23.4g	0%
Dietary Fiber 10.0g	0%
Total Sugars 9.0g
Protein 50.0g	0%

Vitamin D 11.0IU	0%
Calcium 684.2mg	0%
Iron 8.3mg	0%
Potassium 1146.6mg	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: 50.7%

Protein: 33.6%

Carbs: 15.7%