Vegan Vegetable Scramble

Brighten up your mornings with this flavorful Vegan Vegetable Scramble, a hearty and nutritious plant-based alternative to traditional scrambled eggs. Made with protein-packed extra-firm tofu, vibrant vegetables like red bell pepper, zucchini, and baby spinach, and a medley of savory spices, this dish is as satisfying as it is colorful. A touch of turmeric adds a golden hue, while nutritional yeast lends a cheesy, umami-rich flavor that will delight your taste buds. Ready in just 25 minutes, this quick and easy tofu scramble is perfect for busy weekdays or lazy weekend brunches. Garnish with fresh parsley or cilantro for a bright finishing touch, and serve alongside toast, avocado, or fresh fruit for a complete and balanced vegan breakfast.

Nutriscore Rating: 89/100

Prep Time:10 mins

Cook Time:15 mins

Total Time:25 mins

Servings: 2

Ingredients

• 14 oz extra-firm tofu
• 1 tbsp olive oil
• 0.5 yellow onion, diced
• 0.5 red bell pepper, diced
• 1 medium zucchini, diced
• 2 cups baby spinach
• 0.5 tsp turmeric powder
• 0.5 tsp paprika
• 0.5 tsp garlic powder
• 2 tbsp nutritional yeast
• 0.25 tsp salt
• 0.25 tsp black pepper
• 2 tbsp water or plant-based milk
• 2 tbsp fresh parsley or cilantro, chopped (optional, for garnish)

Directions

Step 1

Drain and press the tofu to remove excess water. Use a tofu press or wrap the tofu in a clean kitchen towel and place a heavy object on top for 5-10 minutes.

Step 2

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

Step 3

Add the diced onion and sauté for 2-3 minutes, or until translucent.

Step 4

Stir in the red bell pepper and zucchini, and cook for another 3-4 minutes until the vegetables have softened slightly.

Step 5

While the vegetables cook, crumble the pressed tofu into bite-sized pieces using your hands or a fork, mimicking the texture of scrambled eggs.

Step 6

Add the crumbled tofu to the skillet and mix well with the vegetables.

Step 7

Sprinkle the turmeric powder, paprika, garlic powder, nutritional yeast, salt, and black pepper over the tofu and vegetables. Stir to evenly coat the mixture with spices.

Step 8

Pour in the water or plant-based milk to help distribute the seasonings and keep the scramble moist. Cook for an additional 3-4 minutes, stirring frequently.

Step 9

Add the baby spinach to the skillet and cook for 1-2 minutes, or until wilted.

Step 10

Taste and adjust seasonings if needed.

Step 11

Garnish with fresh parsley or cilantro if desired, and serve immediately. Enjoy your Vegan Vegetable Scramble!

Nutrition Facts

Serving size	(838.9g)

Amount per serving	% Daily Value*
Calories	842.9

Total Fat 46.9g	0%
Saturated Fat 7.2g	0%
Polyunsaturated Fat 1.3g
Cholesterol 0mg	0%
Sodium 726.2mg	0%
Total Carbohydrate 40.1g	0%
Dietary Fiber 17.9g	0%
Total Sugars 11.7g
Protein 73.7g	0%

Vitamin D 0IU	0%
Calcium 2829.9mg	0%
Iron 15.6mg	0%
Potassium 1974.9mg	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: 48.1%

Protein: 33.6%

Carbs: 18.3%