Tofu scramble is the perfect savory high protein breakfast! If you loved scrambled eggs before, this vegan version will be sure to impress you. It’s full of flavor, easy to make, and it’s versatile.
All you need for this tofu scramble recipe is one pan, some tofu and spices, and 15 minutes! This recipe is amazing for meal prep or when you’re serving a large crowd for breakfast. Serve it on toast, inside a breakfast burrito, or with some crispy hashbrowns.
Growing up (before I was vegan) I would eat eggs almost every day. I loved them over medium, scrambled, or as an omelet. Now I make this tofu version, and it’s so good. Even my non-vegan friends approve!
Tofu Scramble Ingredients:
- 2 tablespoons of olive oil
- 1/4 cup of red onion: Or regular
- 1/3 cup of bell pepper, sliced
- 1 block of extra-firm tofu, 250 grams
- 2 tsps of Kala Namak Black Salt
- 1 tbsp of nutritional yeast
- 1/2 tsp of paprika
- 1 tsp of onion powder
- 1 tsp garlic powder
- 1/2 tsp of turmeric powder
- Pinch of black pepper
- 2 cups of spinach
Use any vegetables you have already in your fridge. I’ve made this with mushrooms (as shown in the pictures), zucchini, broccoli, and kale. This recipe is great for using vegetables that are about to expire.
How to make tofu scramble:
- Set a large pan to medium heat and add 2 tbsps of olive oil. Add the diced onion and saute for 1 minute, then add in the diced bell pepper.
- Once the onion is fragrant, start to crumble the block of tofu in the pan. Sprinkle in the 2 tsps of Kala Namak salt, 1 tbsp nutritional yeast, 1/2 tsp of paprika, 1 tsp onion powder, 1 tsp garlic powder, 1/2 tsp of turmeric powder, and a pinch of black pepper.
- Mix the tofu, spices, and vegetables together and saute for 10 minutes.
- Add in 2 cups of spinach and mix it in until it’s completely wilted. Remove the pan from heat and let it cool for a couple of minutes before serving.
- Store it in the fridge for up to 5 days or keep it frozen.
More vegan breakfast recipes that are high in protein:
- Raspberry Lemonade Smoothie – Brighten your day with this tangy and sweet protein shake! It’s the perfect drink after a hot and sweaty workout. All you need is 5 ingredients.
- Double Chocolate Baked Oats – These chocolate baked oats taste like you’re eating cake for breakfast! It’s easy to make and uses healthy and simple ingredients.
- Vanilla Chai Protein Shake – This vanilla chai shake protein tastes just like fall! An easy post-workout smoothie that has 27 grams of protein.
Tofu scramble is the perfect high-protein meal prep breakfast. If you miss scrambled eggs before, then try out this recipe!
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Tofu Scramble
- Total Time: 15 minutes
- Yield: 4 1x
- Diet: Vegan
Description
Tofu scramble is the perfect savory high protein breakfast! This vegan version of scrambled eggs is flavorful, easy to make, and versatile.
Ingredients
- 2 tablespoons oil
- 1/4 cup red onion, diced
- 1/3 cup bell pepper, diced
- 1 block of extra-firm tofu, 250 grams
- 2 teaspoons Kala Namak Black Salt, optional but adds an eggy flavor
- 1 tablespoon nutritional yeast
- 1/2 teaspoon paprika
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1/2 teaspoon turmeric powder
- 1/4 teaspoon cracked black pepper
- 2 cups spinach
Instructions
- Set a large pan to medium heat and add 2 tbsps of olive oil. Add the diced onion and saute for 1 minute, then add in the diced bell pepper.
- Once the onion is fragrant, start to crumble the block of tofu in the pan. Sprinkle in the 2 tsps of Kala Namak salt, 1 tbsp nutritional yeast, 1/2 tsp of paprika, 1 tsp onion powder, 1 tsp garlic powder, 1/2 tsp of turmeric powder, and a pinch of black pepper.
- Mix the tofu, spices, and vegetables together and saute for 10 minutes.
- Add in 2 cups of spinach and mix it in until it’s completely wilted. Remove the pan from heat and let it cool for a couple of minutes before serving.
- Store it in the fridge for up to 5 days or keep it frozen.
- Cook Time: 15 minutes
Keywords: tofu scramble recipe, tofu egg scramble, vegan tofu scramble, vegan scrambled eggs, vegan eggs, vegan substitute for eggs, tofu eggs
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