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The Best Vegan Tofu Scramble with Veggies
This easy tofu scramble is the ultimate vegan scrambled egg replacement. It’s got the color and texture, and it’s packed with protein. Plus, I’ve loaded it with veggies for a delicious, nutritious, high-protein vegan breakfast in under 15 minutes!
Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings: 2 -4 servings
Calories: 526 kcal
Course:
Breakfast
Cuisine:
American
Ingredients
- 2 tablespoons of cooking oil
- 1 small red bell pepper diced
- ½ of a yellow onion diced
- 1 garlic clove minced
- 1 (16-ounce) package of firm tofu
- 2 cups of baby spinach (optional)
- 1 cup of polenta (optional)
- 2 tablespoons of vegan margarine
- 1 tablespoon of turmeric
- 1 tablespoon of nutritional yeast (optional)
- 1 teaspoon of oregano
- salt and pepper, to taste
Instructions
- In a large frying pan, cook the bell pepper, onions, and garlic in most of the cooking oil for a few minutes.
- Crumble the tofu using your fingers into the pan and stir it up.
- If you are using polenta (it really makes it wet, like scrambled eggs, but we only use this recipe when we have leftover polenta) add this in and stir the mixture.
- Next, add the spinach, and vegan margarine, let it melt, and stir so that it is coating the tofu crumbles. Add in the turmeric and nutritional yeast (optional) and once again stir.
- Add in most of your veggies. If you are using veggies that cook longer such as broccoli, carrots, or potatoes you want to let them cook for about 10 minutes before adding in veggies that cook fast including mushrooms, kale, spinach, and tomatoes. You should cook the whole mixture for about 15 minutes.
- Turn off the heat and let it stand for a few minutes before serving.
Cup of Yum
Notes
- For ‘wetter’ tofu scrambled eggs without polenta: You can add a small amount of dairy-free milk or, even better, dairy-free cream to the pan.
- Oil-free scramble: Omit it & add a splash of water/ veg broth if needed.
- Don’t add too much turmeric: You just need a little for the color. Add too much, and the tofu breakfast scramble will become bitter.
- For the eggiest flavor: Add a tiny pinch of kala namak. If you plan on making vegan eggy dishes often, we highly recommend adding this ingredient to your pantry.
Nutrition Information
Calories
526kcal
(26%)
Carbohydrates
32g
(11%)
Protein
26g
(52%)
Fat
34g
(52%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
13g
Monounsaturated Fat
15g
Trans Fat
0.1g
Sodium
130mg
(5%)
Potassium
497mg
(14%)
Fiber
6g
(24%)
Sugar
4g
(8%)
Vitamin A
4561IU
(91%)
Vitamin C
59mg
(66%)
Calcium
351mg
(35%)
Iron
6mg
(33%)
Nutrition Facts
Serving: 2-4 servings
Amount Per Serving
Calories 526
% Daily Value*
| Calories | 526kcal | 26% |
| Carbohydrates | 32g | 11% |
| Protein | 26g | 52% |
| Fat | 34g | 52% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 13g | 76% |
| Monounsaturated Fat | 15g | 75% |
| Trans Fat | 0.1g | 5% |
| Sodium | 130mg | 5% |
| Potassium | 497mg | 11% |
| Fiber | 6g | 24% |
| Sugar | 4g | 8% |
| Vitamin A | 4561IU | 91% |
| Vitamin C | 59mg | 66% |
| Calcium | 351mg | 35% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.