Whole30 Scrambled Tofu

Brighten up your breakfast routine with this Whole30 Scrambled Tofu, a vibrant plant-based twist on a classic morning staple. Packed with protein from extra-firm tofu and brimming with fresh veggies like green bell pepper, spinach, and cherry tomatoes, this recipe delivers both nutrition and incredible flavor. A dash of turmeric gives it a gorgeous golden color, while cumin, garlic powder, and nutritional yeast create a robust, savory depth. Quick and easy to make in just 25 minutes, it’s perfect for busy mornings or a healthy weekend brunch. Best of all, it’s Whole30-compliant, dairy-free, and gluten-free, making it an ideal choice for anyone seeking a wholesome, satisfying, and flavorful meal. Serve it with a sprinkle of fresh cilantro for the ultimate finish!

Nutriscore Rating: 87/100

Prep Time:10 mins

Cook Time:15 mins

Total Time:25 mins

Servings: 2

Ingredients

• 14 oz extra-firm tofu
• 1 medium green bell pepper
• 0.5 medium red onion
• 1 cup cherry tomatoes
• 2 cups spinach leaves
• 2 tablespoons nutritional yeast
• 0.5 teaspoon turmeric powder
• 0.5 teaspoon garlic powder
• 0.25 teaspoon cumin powder
• 1 tablespoon coconut oil
• 0.25 teaspoon salt
• 0.25 teaspoon black pepper
• 0.25 cup fresh cilantro

Directions

Step 1

Drain and press the tofu to remove excess moisture. Use a tofu press or place the tofu between two plates and weigh it down with a heavy object. Let it press for at least 10 minutes.

Step 2

While the tofu is draining, chop the green bell pepper into small cubes, slice the red onion thinly, and halve the cherry tomatoes.

Step 3

In a large non-stick skillet, heat the coconut oil over medium heat.

Step 4

Add the sliced red onion and sauté for about 2 minutes until it starts to soften.

Step 5

Add the chopped green bell pepper and continue to sauté for another 2-3 minutes.

Step 6

Crumble the pressed tofu into the skillet with your hands, breaking it into small, scrambled pieces.

Step 7

Add turmeric powder, garlic powder, cumin powder, salt, and black pepper to the pan. Stir to combine the spices with the tofu.

Step 8

Stir in the cherry tomatoes and cook for another 5 minutes.

Step 9

Fold in the spinach leaves and stir until they are wilted, approximately 2-3 minutes.

Step 10

Sprinkle nutritional yeast over the scrambled tofu and mix well to incorporate.

Step 11

Taste and adjust seasoning with more salt and pepper if needed.

Step 12

Remove the skillet from heat and garnish with chopped fresh cilantro before serving.

Nutrition Facts

Serving size	(868.5g)

Amount per serving	% Daily Value*
Calories	854.1

Total Fat 46.8g	0%
Saturated Fat 16.5g	0%
Polyunsaturated Fat 0.3g
Cholesterol 0mg	0%
Sodium 728.6mg	0%
Total Carbohydrate 44.7g	0%
Dietary Fiber 19.2g	0%
Total Sugars 13.6g
Protein 73.8g	0%

Vitamin D 0IU	0%
Calcium 2837.7mg	0%
Iron 15.7mg	0%
Potassium 2318.3mg	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: 47.1%

Protein: 33.0%

Carbs: 20.0%