Whole30 Scrambled Tofu with Vegetables

Transform your breakfast routine with this vibrant and protein-packed Whole30 Scrambled Tofu with Vegetables! Perfect for plant-based eaters and Whole30 enthusiasts, this quick and easy recipe features crumbled firm tofu seasoned with turmeric and garlic powder for a satisfying egg-free scramble. Sautéed with fresh spinach, sweet cherry tomatoes, and colorful bell peppers, every bite bursts with wholesome flavor and nutrients. Nutritional yeast lends a hint of cheesy richness, while a sprinkle of green onions adds the perfect finishing touch. Ready in just 30 minutes, this healthy and satisfying dish is ideal for a hearty breakfast, a light lunch, or even a meatless dinner. Whether you're committed to Whole30 or just looking for a delicious vegan meal, this recipe delivers on taste, texture, and nutrition!

Nutriscore Rating: 83/100

Prep Time:15 mins

Cook Time:15 mins

Total Time:30 mins

Servings: 4

Ingredients

• 14 ounces firm tofu
• 2 tablespoons olive oil
• 1 medium yellow onion, diced
• 1 medium red bell pepper, chopped
• 2 cups spinach, fresh
• 1 teaspoon turmeric powder
• 1 teaspoon garlic powder
• 0.5 teaspoon black pepper
• 0 teaspoon salt (optional, to taste)
• 2 tablespoons nutritional yeast
• 1 cup cherry tomatoes, halved
• 2 tablespoons green onions, chopped

Directions

Step 1

Drain and press the tofu to remove excess moisture. 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

Crumble the pressed tofu into a bowl using your hands or a fork until it resembles the texture of scrambled eggs.

Step 3

In a large skillet, heat the olive oil over medium heat.

Step 4

Add the diced onion and red bell pepper to the skillet and sauté for 4-5 minutes or until the onion becomes translucent.

Step 5

Stir in the crumbled tofu and sprinkle with turmeric powder, garlic powder, black pepper, and salt, if using. Mix well until the tofu is evenly coated with the spices.

Step 6

Continue to cook for another 5-6 minutes, stirring occasionally, allowing the tofu to heat through and absorb the flavors.

Step 7

Add the nutritional yeast and stir to combine.

Step 8

Next, add the spinach to the skillet. Cook until just wilted, about 2 minutes.

Step 9

Fold in the cherry tomatoes and cook for an additional 1-2 minutes until they are slightly softened.

Step 10

Remove the skillet from heat and sprinkle the chopped green onions on top.

Step 11

Serve warm and enjoy your Whole30 scrambled tofu with vegetables!

Nutrition Facts

Serving size	(1228.1g)

Amount per serving	% Daily Value*
Calories	880.8

Total Fat 50.3g	0%
Saturated Fat 7.1g	0%
Polyunsaturated Fat 3.4g
Cholesterol 0mg	0%
Sodium 3250.2mg	0%
Total Carbohydrate 55.5g	0%
Dietary Fiber 21.8g	0%
Total Sugars 21.7g
Protein 65.5g	0%

Vitamin D 0IU	0%
Calcium 971.2mg	0%
Iron 14.0mg	0%
Potassium 3686.5mg	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: 48.3%

Protein: 28.0%

Carbs: 23.7%