Tofu Scramble with Veggies {Vegan}
This vegan Tofu Scramble is the best alternative to scrambled eggs! It's a quick and easy breakfast made in one pan and loaded with veggies.
Servings: 4 servings
Calories: 123kcal
Ingredients
- 1 tbsp avocado oil
- 1 block extra-firm tofu
- 2 tbsp nutritional yeast
- 1/2 tsp turmeric
- 1/2 tsp salt
- 1 red pepper sliced
- 1 red onion sliced
- 1 cup baby spinach
- 1/4 cup unsweetened plant-based milk such as almond, oat or coconut
Instructions
- Heat oil in a large skillet over med-high heat, then crumble tofu into pieces with your hand into the pan. Cook for 5 minutes until most liquid releases, then add veggies, nutritional yeast, turmeric and salt, cooking another 5 minutes.
- Add in spinach, cooking another minute. Add plant-based milk, then remove from heat. Serve and enjoy!
Notes
This recipe was adapted from Nora Cooks.
Make sure you use extra-firm or firm tofu for the best results.
Add in different veggies like yellow pepper, zucchini, kale or tomatoes.
Turn your tofu scramble into meal prep breakfast bowls or breakfast sandwiches.
Store the leftovers in the fridge for 2-3 days. Reheat in the microwave for 1-2 minutes or in a pan on the stovetop.
Nutrition
Calories: 123kcal | Carbohydrates: 8g | Protein: 10g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Sodium: 382mg | Potassium: 379mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1635IU | Vitamin C: 42mg | Calcium: 66mg | Iron: 2mg