Description
A fluffy and savory Classic Tofu Scramble made with firm tofu, warm spices, and fresh vegetables. A quick and satisfying plant based breakfast ready in under 20 minutes.
Ingredients
Scale
- 14 ounces firm tofu, drained and pressed
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1/2 cup red bell pepper, diced
- 1/2 teaspoon turmeric
- 2 tablespoons nutritional yeast
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped
Instructions
- Heat olive oil in a nonstick skillet over medium heat.
- Add minced garlic and diced red bell pepper. Sauté for 2 to 3 minutes until softened.
- Crumble the pressed tofu into the skillet.
- Sprinkle turmeric, nutritional yeast, salt, and black pepper over the tofu. Stir gently to combine.
- Cook for 5 to 7 minutes, stirring occasionally, until heated through and slightly firm but still moist.
- Remove from heat and sprinkle with fresh parsley.
- Serve warm and enjoy.
Notes
- Press tofu for at least 10 minutes to remove excess moisture.
- Adjust seasoning to taste before serving.
- Store leftovers in the refrigerator for up to 4 days.
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 2g
- Sodium: 420mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 2g
- Protein: 15g
- Cholesterol: 0mg
Keywords: classic tofu scramble, vegan breakfast recipe, easy tofu scramble, plant based scramble, healthy savory breakfast