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Vegan Tofu Scramble

A tasty, breakfast recipe idea this vegan tofu scramble is veggie-based, gluten-free, and loaded with fueling ingredients.

Prep Time
5 mins
Cook Time
5 mins
Total Time
40 mins
Servings: 2 people
Calories: 259 kcal
Course: Breakfast
Cuisine: American

Ingredients

  • 1 bell pepper chopped
  • ¼ sweet onion diced
  • 1 carrot peeled & grated
  • 4 cloves garlic minced
  • 4 mushrooms sliced
  • ½ tablespoon cumin
  • ½ tablespoon chili powder
  • ½ teaspoon turmeric powder
  • 1 teaspoon sea salt
  • ½ block tofu
  • 2 tablespoons soya sauce
  • 2 tablespoons nutritional yeast
  • 1 tablespoon lemon juice
  • 1 tablespoon coconut oil
  • 1 tablespoon salsa

Instructions

    Cup of Yum
  1. Prep and portion all veggies and spices.
  2. Place the oil into a large pan and heat slightly over medium heat. When the pan is hot add in the garlic and onion. Let cook for five minutes until onions are softer.
  3. Add in the remaining veggies and cover with a lid. Cook for 10 minutes.
  4. While the veggies are cookies, mix the spices together in a small dish.
  5. Pour half the spice mixture over the veggies and toss to combine. Cook uncovered 1-2 more minutes.
  6. Remove the veggies from the pan and set them aside.
  7. Crumble to tofu into the pan with your hands. Add in the remaining spice mixture, soya sauce, lemon juice, and nutritional yeast.
  8. Sit to combine and cook until tofu is heated through and beginning to stick to the pan (about five minutes).
  9. Add the veggie mixture back into the pan and the salsa. Mix to combine.]
  10. Cook 3-5 more minutes. Remove from heat, portion, and top with your favorites!

Notes

  • The vegetables are interchangeable. While the veggies listed give great color, if you want to switch them up (use broccoli etc) it will work
  • The scramble can be made with eggs in place of (or as a half and half) the tofu if you’d prefer that
  • The scramble will store once made in an airtight container for two days. Reheat on the stove.
  • The vegetables are interchangeable. While the veggies listed give great color, if you want to switch them up (use broccoli etc) it will work
  • The scramble can be made with eggs in place of (or as a half and half) the tofu if you’d prefer that
  • The scramble will store once made in an airtight container for two days. Reheat on the stove.

Nutrition Information

Calories 259kcal (13%) Carbohydrates 21g (7%) Protein 17g (34%) Fat 12g (18%) Saturated Fat 6g (30%) Sodium 2293mg (96%) Potassium 700mg (20%) Fiber 6g (24%) Sugar 7g (14%) Vitamin A 7590IU (152%) Vitamin C 82.5mg (92%) Calcium 174mg (17%) Iron 4.4mg (24%)

Nutrition Facts

Serving: 2people

Amount Per Serving

Calories 259

% Daily Value*

Calories 259kcal 13%
Carbohydrates 21g 7%
Protein 17g 34%
Fat 12g 18%
Saturated Fat 6g 30%
Sodium 2293mg 96%
Potassium 700mg 15%
Fiber 6g 24%
Sugar 7g 14%
Vitamin A 7590IU 152%
Vitamin C 82.5mg 92%
Calcium 174mg 17%
Iron 4.4mg 24%

* Percent Daily Values are based on a 2,000 calorie diet.