Easy Tofu Scramble with Vegetables (Vegan & Protein-Packed)
Looking for a hearty, healthy, and protein-packed breakfast without the eggs?
This Vegan Tofu Scramble is a plant-based dream!
Loaded with colorful vegetables, seasoned to perfection, and packed with flavor, it’s the perfect alternative to traditional scrambled eggs — no compromise on taste or texture.
Whether you’re vegan, vegetarian, or just trying to add more plant-based meals to your diet, this tofu scramble is a must-try!
Ingredients:
(Scale: 1x, 2x, 3x)
- 14 to 16 oz block firm tofu, drained
- 2 tablespoons olive oil, divided
- 1 medium red bell pepper, chopped (about 1 cup)
- 3/4 cup chopped green onions
- 1/2 teaspoon turmeric
- 1/2 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- Salt and freshly ground black pepper, to taste
- 3 cups slightly packed (about 3 oz) baby spinach
- 1 tablespoon nutritional yeast*
*Nutritional yeast adds a savory, cheesy flavor and boosts the nutritional profile, but it’s optional.
Instructions:
Step 1: Prep the Tofu
- Wrap the drained tofu block in several layers of paper towels.
- Let it rest for 5–10 minutes to absorb excess moisture while you prep the other ingredients.
- After draining, crumble the tofu into small, bite-sized pieces with your hands or a fork.
Step 2: Cook the Bell Pepper
- Heat 1 tablespoon olive oil in a 12-inch non-stick skillet over medium-high heat.
- Add the chopped red bell pepper and sauté, tossing occasionally, until halfway tender and slightly charred — about 4 minutes.
Push the bell peppers to one side of the skillet to make room for the tofu.
Step 3: Cook the Tofu
- Drizzle the remaining 1 tablespoon olive oil into the empty side of the skillet.
- Add the crumbled tofu and chopped green onions.
Sprinkle the tofu with:
- Turmeric (for color and subtle earthy flavor)
- Chili powder (for a gentle kick)
- Smoked paprika (for a smoky depth)
- Garlic powder
- Season with salt and pepper to taste.
Cook, stirring occasionally, for about 5 minutes until the tofu is heated through and slightly golden.
Step 4: Add Spinach and Nutritional Yeast
- Toss in the baby spinach and nutritional yeast.
- Stir everything together and cook for 1 minute more, just until the spinach is wilted.
Remove from heat and serve warm.
How to Serve Tofu Scramble:
This tofu scramble is incredibly versatile! You can serve it:
- Wrapped in a breakfast burrito.
- Over a slice of toasted sourdough.
- As a stuffed pita filling.
- With a side of hash browns or roasted potatoes.
- Alongside fresh avocado slices and salsa for a hearty, colorful plate.
Tips for the Best Tofu Scramble:
- Use firm or extra-firm tofu:
Silken tofu won’t hold up well for this recipe. - Customize your veggies:
Add mushrooms, zucchini, cherry tomatoes, or kale. - Spice it up:
Add a pinch of cayenne pepper or serve with hot sauce for extra heat. - Flavor boost:
If you like, add a splash of soy sauce or tamari for a deeper umami flavor.
Nutritional Information (Per Serving, assuming 4 servings)
| Nutrient | Amount |
|---|---|
| Calories | 210 kcal |
| Total Fat | 14 g |
| Saturated Fat | 2 g |
| Cholesterol | 0 mg |
| Sodium | 230 mg |
| Carbohydrates | 8 g |
| Fiber | 3 g |
| Sugars | 2 g |
| Protein | 15 g |
| Calcium | 20% DV |
| Iron | 15% DV |
(Nutrition estimates are based on typical ingredient values and serving sizes.)
Why You’ll Love This Vegan Tofu Scramble:
- Quick and easy — ready in under 30 minutes.
- High in plant-based protein.
- Full of colorful veggies and savory spices.
- Naturally gluten-free and dairy-free.
- Meal-prep friendly — stays great for 2–3 days in the fridge!
This Tofu Scramble is the ultimate healthy, satisfying breakfast (or lunch or dinner!) that’s flavorful, hearty, and sure to become a regular in your rotation.