Vegan Scrambled Eggs with Spinach and Bell Peppers

Start your morning on a vibrant and healthy note with these irresistible vegan scrambled eggs with spinach and bell peppers! This plant-based spin on a breakfast classic swaps eggs for protein-packed crumbled tofu, perfectly seasoned with black salt (kala namak) for that signature eggy flavor and a touch of turmeric for a golden hue. Vibrant red bell peppers, fresh spinach, and a hint of garlic add a burst of color, nutrients, and flavor, while nutritional yeast provides a cheesy umami kick. Ready in just 25 minutes, this one-skillet recipe is quick, wholesome, and satisfying—ideal for busy mornings or leisurely weekend brunches. Top it with fresh parsley for an optional garnish, and serve it alongside toast, avocado, or even in a breakfast burrito. Perfect for vegans and anyone looking to explore delicious plant-based breakfast ideas!

Nutriscore Rating: 84/100

Prep Time:15 mins

Cook Time:10 mins

Total Time:25 mins

Servings: 4

Ingredients

• 14 oz firm tofu
• 2 tbsp nutritional yeast
• 0.5 tsp turmeric powder
• 0.5 tsp black salt (kala namak)
• 0.25 tsp ground black pepper
• 1 tbsp olive oil
• 1 medium red bell pepper, diced
• 2 cups spinach, chopped
• 2 cloves garlic, minced
• 1 tbsp soy sauce or tamari
• 2 tbsp unsweetened almond milk
• 1 tbsp fresh parsley, chopped (optional for garnish)

Directions

Step 1

Drain and press the tofu to remove excess moisture. Once it's well-pressed, crumble the tofu into a bowl using your hands or a fork until it resembles scrambled eggs.

Step 2

In a small bowl, mix together nutritional yeast, turmeric powder, black salt, and black pepper. Set aside.

Step 3

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

Step 4

Add the minced garlic and diced red bell pepper to the skillet. Sauté for about 3-4 minutes until the bell pepper becomes tender.

Step 5

Add the crumbled tofu to the skillet with the sautéed vegetables. Stir well to combine the ingredients.

Step 6

Sprinkle the nutritional yeast mixture over the tofu and stir to coat the tofu evenly.

Step 7

Pour in the soy sauce or tamari and the almond milk. Continue to cook, stirring constantly, for about 3-4 minutes until the mixture is heated through and the almond milk has mostly evaporated.

Step 8

Add the chopped spinach to the pan and gently fold into the tofu mixture. Cook for an additional 1-2 minutes, or until the spinach has wilted.

Step 9

Taste and adjust seasonings if necessary.

Step 10

Garnish with chopped fresh parsley if desired before serving hot.

Nutrition Facts

Serving size	(722.9g)

Amount per serving	% Daily Value*
Calories	588.7

Total Fat 34.0g	0%
Saturated Fat 4.7g	0%
Polyunsaturated Fat 1.4g
Cholesterol 0mg	0%
Sodium 2173.1mg	0%
Total Carbohydrate 29.7g	0%
Dietary Fiber 12.7g	0%
Total Sugars 10.0g
Protein 55.7g	0%

Vitamin D 11.0IU	0%
Calcium 816.8mg	0%
Iron 11.7mg	0%
Potassium 1898.8mg	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: 47.3%

Protein: 34.4%

Carbs: 18.3%