Tofu Scramble
Yield: 4 servings
Calories: 155kcal
Tofu scramble is a delicious vegan breakfast that's loaded with plant-based protein and vegetables. Adding some turmeric gives a yellow hue and savory flavor to the crumbled bean curd.
Ingredients
- 14 ounces (396 g) soft tofu, drained
- 1 tablespoon (15 ml) olive oil
- 1 teaspoon (3 g) minced garlic
- ¼ cup (30 g) diced red onion, ¼-inch dice
- 1 cup (143 g) diced red bell pepper, ¼-inch dice
- 4 cups (2 ounces) baby spinach
- ¾ teaspoon (4 g) kosher salt
- ¼ teaspoon turmeric
- ⅛ teaspoon black pepper
- 1 avocado, ¼-inch dice
- 1 teaspoon minced parsley
Special Equipment
Instructions
- Line a baking sheet with paper towels.
- Crumble tofu into 1-inch pieces onto the paper towels. Spread into an even layer and allow to drain for 15 minutes. Press with more paper towels before cooking.
- Heat a 12-inch nonstick frying pan over medium heat.
- Add olive oil and once hot and shimmering, add the garlic and onion. Saute for 30 seconds.
- Add the bell pepper and saute for 2 minutes.
- Add the spinach and saute until wilted, 2 minutes.
- Add in drained tofu, salt, turmeric, and black pepper, stir to combine.
- Cook and stir until tofu is hot and evenly coated in the seasoning mix, 3 minutes.
- The tofu can be broken up more when cooking to create smaller pieces.
- Taste and season with more salt and pepper as desired.
- Top with avocado and parsley.
Nutrition
Calories: 155kcal | Carbohydrates: 8g | Protein: 7g | Fat: 11g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Sodium: 395mg | Potassium: 456mg | Fiber: 3g | Sugar: 1g | Vitamin A: 3100IU | Vitamin C: 85.8mg | Calcium: 20mg | Iron: 0.7mg
Recipe Link
Recipe Video