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Tofu Scramble with Vegetables

Elina James
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Breakfast
Cuisine American
Servings 3 servings
Calories 300 kcal

Ingredients
  

  • 1 block (14 oz) firm or extra-firm tofu, drained and crumbled
  • 1 tablespoon olive oil or vegan butter
  • 1/2 medium onion, diced
  • 1/2 bell pepper, diced
  • 1 small zucchini, diced
  • 1 cup spinach or kale, chopped
  • 2 cloves garlic, minced
  • 1/2 teaspoon turmeric powder
  • 1/2 teaspoon paprika
  • 2 tablespoons nutritional yeast (optional for cheesy flavor)
  • Salt and pepper to taste
  • Optional toppings: chopped green onions, avocado, hot sauce, or vegan cheese

Instructions
 

  • Step 1: Prepare Tofu : Drain tofu and pat dry with paper towels. Crumble it into small pieces using your hands or a fork.
  • Step 2: Sauté Vegetables : Heat olive oil in a skillet over medium heat. Add onion, bell pepper, and zucchini, and sauté for 3-4 minutes until tender. Add garlic and cook for another minute.
  • Step 3: Cook Tofu : Add crumbled tofu to the skillet and stir to combine with the vegetables. Sprinkle turmeric, paprika, salt, and pepper over the tofu. Stir well to evenly coat the tofu with spices.
  • Step 4: Add Greens and Seasoning : Add chopped spinach or kale and nutritional yeast. Cook for 2-3 minutes, stirring frequently, until the greens are wilted and the tofu is heated through. Adjust seasoning to taste.
  • Step 5: Serve : Serve warm, topped with optional garnishes like avocado slices, chopped green onions, hot sauce, or vegan cheese.