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protein-rich tofu veggie scramble

Protein-Rich Tofu Veggie Scramble

This protein-rich tofu veggie scramble is a simple, savory vegan breakfast made with crumbled tofu, fresh vegetables, and warm spices. It’s filling, quick to cook, and perfect for busy mornings or relaxed weekend breakfasts.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 2 servings
Course: Breakfast
Cuisine: vegan
Calories: 280
Ingredients Method Notes

Ingredients
  

  • 14 oz 400 g firm or extra-firm tofu
  • 1 tablespoon olive oil
  • 1 small onion finely chopped
  • ½ cup bell pepper diced (any color)
  • 1 cup mushrooms sliced
  • 1 cup fresh spinach
  • ½ teaspoon turmeric
  • ½ teaspoon garlic powder
  • ¼ teaspoon black pepper
  • Salt to taste
  • 2 tablespoons nutritional yeast optional

Method
 

  1. Drain the tofu and press it for 15 minutes to remove extra water.
  2. Crumble the tofu into small, uneven pieces using your hands.
  3. Heat olive oil in a pan over medium heat.
  4. Add chopped onion and cook until soft, about 2 minutes.
  5. Add mushrooms and bell peppers. Cook until lightly golden.
  6. Add the crumbled tofu to the pan.
  7. Sprinkle turmeric, garlic powder, black pepper, and salt.
  8. Stir gently and cook for 7–10 minutes, letting the tofu brown slightly.
  9. Add spinach and cook just until wilted.
  10. Turn off heat and mix in nutritional yeast if using.
  11. Taste and adjust seasoning before serving.

Notes

  • Pressing the tofu makes a big difference. Skip it and the scramble turns soft.
  • Don’t stir too often. Let the tofu sit so it browns.
  • This recipe works well for meal prep and keeps fresh in the fridge for up to four days.
  • Add vegan sausage or potatoes if you want a heavier breakfast.