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low-calorie tofu veggie scramble

Low-Calorie Tofu Veggie Scramble

A bright, healthy breakfast that’s full of flavor and nutrients. This tofu veggie scramble is quick to make, packed with colorful vegetables, and perfect for a light start to your day.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 3 people
Course: Breakfast
Cuisine: vegan
Calories: 220
Ingredients Method Notes

Ingredients
  

  • 1 block 14 oz firm tofu, drained and crumbled
  • 1 small onion diced
  • 1 bell pepper diced
  • 1 small potato peeled and cubed
  • 1 cup spinach or kale chopped
  • 1 tomato chopped
  • 1 tsp turmeric
  • 1/2 tsp garlic powder
  • 1/2 tsp smoked paprika
  • 1 tbsp olive oil or avocado oil
  • Salt and pepper to taste
Optional: 1 tbsp nutritional yeas

Method
 

  1. Prep the ingredients – Drain and crumble the tofu. Dice the onion, bell pepper, potato, and tomato. Chop your greens.
  2. Cook potatoes – Heat oil in a skillet over medium heat. Add cubed potatoes and cook 7–10 minutes until golden and tender.
  3. Sauté onions and peppers – Add diced onion and bell pepper. Cook 3–4 minutes until soft.
  4. Add spices – Stir in turmeric, garlic powder, smoked paprika, salt, and pepper. Mix well.
  5. Add tofu – Toss crumbled tofu into the skillet. Cook 5–6 minutes, stirring occasionally.
  6. Add greens and tomato – Mix in spinach/kale and chopped tomato. Cook 2–3 minutes until greens wilt.
  7. Optional finishing touch – Sprinkle with nutritional yeast for a cheesy flavor. Serve hot.

Notes

  • Make sure to drain tofu well to avoid watery scramble.
  • Feel free to swap vegetables depending on what you have. Mushrooms, zucchini, or even leftover roasted veggies work well.
  • For a slightly spicier version, add chili flakes or diced jalapeños.
  • Serve with avocado, toast, or roasted potatoes for a complete breakfast.