Vegan Vegetable and Cheese Scrambled Eggs

Elevate your plant-based breakfast game with this flavorful Vegan Vegetable and Cheese Scrambled Eggs recipe! Made with protein-packed firm tofu and seasoned to perfection with nutritional yeast, turmeric, and a dash of black salt for that classic eggy flavor, this dish is a must-try for vegans and non-vegans alike. Vibrant red bell peppers, juicy cherry tomatoes, and fresh spinach add a pop of color and nutrition, while gooey vegan shredded cheese takes every bite to the next level. Ready in just 25 minutes, this quick and easy recipe is perfect for busy mornings or a leisurely weekend brunch. Serve it with avocado toast or use it as a scrumptious filling for wraps—either way, it’s a satisfying, savory delight!

Nutriscore Rating: 85/100

Prep Time:10 mins

Cook Time:15 mins

Total Time:25 mins

Servings: 2

Ingredients

• 14 oz firm tofu
• 2 tbsp nutritional yeast
• 0.5 tsp turmeric powder
• 0.5 tsp onion powder
• 0.5 tsp garlic powder
• 0.25 tsp black salt (kala namak)
• 0.25 tsp black pepper
• 1 tbsp olive oil
• 1 medium red bell pepper (diced)
• 1 cup spinach (fresh, chopped)
• 0.5 cup cherry tomatoes (halved)
• 0.5 cup vegan shredded cheese

Directions

Step 1

Press the tofu to remove excess water by wrapping it in a clean kitchen towel or paper towels and placing a heavy object on top. Let it sit for 10 minutes.

Step 2

While the tofu is pressing, dice the red bell pepper, chop the spinach, and halve the cherry tomatoes.

Step 3

In a small bowl, mix the nutritional yeast, turmeric powder, onion powder, garlic powder, black salt, and black pepper. Set the seasoning mixture aside.

Step 4

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

Step 5

Once the oil is hot, add the diced bell pepper and cherry tomatoes to the skillet. Sauté for 3-4 minutes until the vegetables are slightly softened.

Step 6

Crumble the pressed tofu into the skillet using your hands, breaking it into small, scrambled-sized pieces.

Step 7

Sprinkle the seasoning mixture over the tofu and stir well to evenly coat.

Step 8

Cook the tofu mixture for 5-7 minutes, stirring occasionally, until it is heated through and lightly browned.

Step 9

Add the chopped spinach to the skillet and cook for an additional 2 minutes, until the spinach wilts.

Step 10

Sprinkle the vegan shredded cheese over the tofu scramble and cook for 1-2 minutes, stirring gently, until the cheese melts.

Step 11

Remove the skillet from heat. Serve hot with toast, avocado, or as a filling for wraps.

Nutrition Facts

Serving size	(767.6g)

Amount per serving	% Daily Value*
Calories	742.0

Total Fat 43.6g	0%
Saturated Fat 12.5g	0%
Polyunsaturated Fat 1.3g
Cholesterol 0mg	0%
Sodium 1185.7mg	0%
Total Carbohydrate 44.9g	0%
Dietary Fiber 14.9g	0%
Total Sugars 13.2g
Protein 52.6g	0%

Vitamin D 0IU	0%
Calcium 697.4mg	0%
Iron 9.8mg	0%
Potassium 1701.9mg	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: 50.2%

Protein: 26.9%

Carbs: 23.0%