Imagine starting your day with a protein-packed, flavor-bursting meal that's not only incredibly delicious but also 100% plant-based and ready in just 25 minutes! This Easy Vegan Tofu Scramble is about to become your new breakfast obsession, perfect for meal preppers, health enthusiasts, and anyone looking to add a nutritious, exciting twist to their morning routine. Forget bland, boring breakfasts – this recipe will revolutionize how you think about plant-based cooking!
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: Vegan
Serves: 4 servings
Ingredients
- 1 block firm tofu
- 1 tablespoon olive oil
- 1/2 onion, diced
- 1 bell pepper, diced
- 1 teaspoon turmeric
- Salt and pepper to taste
- Fresh spinach (optional)
Instructions
- Begin by gathering all your ingredients: 1 block of firm tofu, 1 tablespoon of olive oil, 1/2 onion (diced), 1 bell pepper (diced), 1 teaspoon of turmeric, salt and pepper to taste, and fresh spinach (optional).
- Drain the firm tofu and press it gently between paper towels or a clean kitchen towel to remove excess moisture. This will help the tofu absorb flavors better and achieve a firmer texture.
- Once pressed, crumble the tofu into bite-sized pieces using your hands or a fork. Set it aside.
- In a large skillet, heat 1 tablespoon of olive oil over medium heat. Allow the oil to warm for about 1 minute.
- Add the diced onion to the skillet and sauté for about 3-4 minutes, or until it becomes translucent and fragrant.
- Next, add the diced bell pepper to the skillet. Cook for an additional 3-4 minutes until the bell pepper is tender.
- Sprinkle 1 teaspoon of turmeric over the sautéed vegetables and stir well to combine, allowing the turmeric to coat the veggies evenly.
- Introduce the crumbled tofu to the skillet. Stir gently to mix the tofu with the vegetables, ensuring that the tofu is heated through.
- Season the tofu scramble with salt and pepper to taste. Stir and cook for about 5-7 minutes, allowing the flavors to meld together. If desired, add fresh spinach during the last 2 minutes of cooking to wilt it slightly.
- Once the tofu scramble is cooked to your liking, remove the skillet from the heat. Serve immediately or allow it to cool before portioning it into meal prep containers.
- This tofu scramble can be stored in the refrigerator for up to 5 days. Reheat in the microwave or on the stovetop before serving. Enjoy your easy vegan tofu scramble!
Tips
- Press your tofu thoroughly: Removing excess moisture is crucial for achieving the perfect scramble texture. Use a tofu press or wrap in clean kitchen towels and place a heavy object on top for 15-20 minutes.
- Use fresh turmeric for maximum flavor: While ground turmeric works great, fresh turmeric can add an extra layer of depth and nutrition to your scramble.
- Customize your veggies: Feel free to experiment with different vegetables like mushrooms, zucchini, or cherry tomatoes to keep things interesting.
- Season generously: Don't be shy with your seasonings. Consider adding nutritional yeast for a cheesy flavor or smoked paprika for a hint of smokiness.
- Meal prep like a pro: This scramble keeps well in the refrigerator for up to 5 days, making it perfect for busy mornings. Store in airtight containers and reheat quickly in a skillet or microwave.
- Add protein boosters: For extra protein, consider mixing in black beans, tempeh, or plant-based protein crumbles.
Nutrition Facts
Calories: 160kcal
Carbohydrates: 6g
Protein: 15g
Fat: 10g
Saturated Fat: 2g
Cholesterol: 0mg
