Breakfast · Lunch · Dinner
Tofu Scramble
Vegan and delicious scrambled tofu for breakfast, lunch or dinner.
Lower calorieLower fatLower carbVegetarianHigh proteinVeganGluten freeDairy free
Nutrition per serving
| Nutrient | Amount |
|---|---|
| Calories | 223.6 kcal |
| Protein | 18.4 g |
| Carbohydrates | 9.6 g |
| Fat | 12.9 g |
| Fiber | 2.9 g |
| Sugar | 2.7 g |
| Saturated Fat | 1.6 g |
| Sodium | 1173.6 mg |
| Cholesterol | 0 mg |
How to make it
- Heat the olive oil in a non-stick skillet over medium heat.
- Add the chopped onion and red bell pepper to the skillet. Sauté for about 2-3 minutes until the vegetables are softened.
- Add the minced garlic to the skillet and sauté for another 30 seconds until fragrant.
- Crumble the firm tofu into the skillet using your hands or a fork. Make sure the tofu is broken up into small, scrambled-like pieces.
- Sprinkle the salt, pepper and ground paprika over tofu. Add optional ground turmeric and nutritional yeast.
- Cook the scrambled tofu for 4-5 minutes, stirring occasionally, until it's heated through and slightly crispy.
- Optional: Garnish the scrambled tofu with fresh parsley or chopped green onions for added freshness and presentation.
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