Tofu Scramble

Updated

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Learn how to make a delicious vegan tofu scramble

Servings: 2
Calories/serving: 217

Carbs: 8.8g
Fiber: 6.5g

Fat: 10g
Protein: 18.5g

Ingredients

1 12-15 oz block of Tofu (Organic, firm)

1 tsp Turmeric

1 tsp Onion Powder

1 tsp Garlic Powder

Sea Salt & Black Pepper to taste

Mini Mixed Bell Peppers (green, yellow, red, and/or orange)

2 stalks Green Onion

1 Zucchini

1 cup Baby Spinach

Directions

  1. Chop or dice peppers and zucchini and add to skillet with a small amount of water.
  2. Remove your block of tofu and pour out the liquid. Press water out of your tofu. You don’t need to get all of the water out, just give it a good squeeze with paper towels, towels, or a tofu press.
  3. Heat your skillet over medium-high heat with a small amount of water or cooking spray. I use avocado oil spray.
  4. Crumble the tofu into your skillet and add spices.
  5. As you cook, continuously break up the tofu so it resembles scrambled eggs. Cook for roughly 8 minutes, just until tofu is warmed thoroughly.
  6. Remove the tofu from the pan and set aside.
  7. Toss in green onion, baby spinach, peppers, and zucchini into your pan and quickly warm.
  8. Combine tofu and vegetables in a large plate or bowl. Enjoy!

Tips and Considerations

*Add in any other veggies you like! Different leafy greens, purple cabbage, red onion, the list is endless!
*Calories, carbs, fat, and protein will vary depending on the brand and type of tofu you choose, as well as what veggies you choose to add.

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AUTHOR
Matt Walter, CHN, M.A.T
I studied Food Science and Human Nutrition at Washington State University and interned as a Strength and Conditioning Coach for the WSU football team. I am a Certified Holistic Nutritionist and former personal trainer and competitive CrossFit athlete. My mission is to make embracing and adopting a healthy vegan lifestyle simple and fun!