"Wake Up To a Protein-Packed Breakfast With This Flavorful Spiced Vegan Scrambled Tofu!"
Serving Size: 2 servings
Prep Time: 10 minutes
Cook Time: 10 minutes
Difficulty Level: Easy
Star Rating: ⭐⭐⭐⭐⭐
"Indulge in the savory delight of this protein-packed Spiced Vegan Scrambled Tofu, bursting with flavors that will satisfy your cravings and energize your mornings!" Mike D
This Spiced Vegan Scrambled Tofu recipe was born out of a desire to create a hearty and delicious vegan alternative to scrambled eggs. Inspired by the versatility of tofu and the warm flavors of spices, this recipe brings together a medley of aromatic herbs and spices with protein-rich tofu. My family and friends absolutely love how the tofu absorbs the flavors, creating a savory and satisfying breakfast option. Get ready to start your day with a protein-packed delight!
Spiced Vegan Scrambled Tofu
1 tablespoon olive oil
1/2 onion, diced
2 cloves garlic, minced
1 red bell pepper, diced
1 block (14 oz) firm tofu, drained and crumbled
2 tablespoons nutritional yeast
1 teaspoon ground turmeric
1/2 teaspoon ground cumin
1/2 teaspoon paprika
Salt and pepper, to taste
Fresh cilantro, for garnish
Heat the olive oil in a large skillet over medium heat.
Add the diced onion and minced garlic. Sauté until the onion becomes translucent.
Add the diced red bell pepper and cook for an additional 2-3 minutes until softened.
Crumble the firm tofu into the skillet, breaking it apart with a fork or spatula.
Add the nutritional yeast, ground turmeric, ground cumin, paprika, salt, and pepper. Stir well to combine and evenly distribute the spices.
Cook the tofu scramble for 5-7 minutes, stirring occasionally, until heated through and lightly browned.
Remove from heat and garnish with fresh cilantro.
Serve hot and enjoy this protein-packed vegan breakfast!
Sautéed spinach or kale
Vegan cheese shreds
Feel free to adjust the spices according to your taste preferences. Add more turmeric for a vibrant yellow color or increase the paprika for a smoky kick.
Serve the scrambled tofu with whole-grain toast, avocado slices, or a side of fresh fruit for a complete breakfast experience.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet or microwave before enjoying.
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