Easy Scrambled Tofu

Before I became a vegan, I was totally into eggs. Like, I ate them ALL the time. I boiled them for quick snacks, mixed them into a stir-fry, and almost always had them for breakfast.

Then, I became a nutritionist and my world was turned around when I learned that my beloved egg, was not so great for me. Let me tell you, this was quite an adjustment for me. It took me a really long time to give them up completely! However, once I did, I didn't even miss them! Can you believe it? My saving grace was experimenting with alternatives to common egg dishes, and scrambled tofu became my breakfast go-to. It's delicious and super easy to make!

Easy Scrambled Tofu
Serves 3
This is a super easy recipe that is perfect for breakfast. It even looks like eggs!
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Prep Time
5 min
Cook Time
5 min
Total Time
10 min
Prep Time
5 min
Cook Time
5 min
Total Time
10 min
246 calories
14 g
0 g
13 g
25 g
2 g
242 g
209 g
3 g
0 g
10 g
Nutrition Facts
Serving Size
242g
Servings
3
Amount Per Serving
Calories 246
Calories from Fat 105
% Daily Value *
Total Fat 13g
19%
Saturated Fat 2g
9%
Trans Fat 0g
Polyunsaturated Fat 7g
Monounsaturated Fat 3g
Cholesterol 0mg
0%
Sodium 209mg
9%
Total Carbohydrates 14g
5%
Dietary Fiber 7g
28%
Sugars 3g
Protein 25g
Vitamin A
33%
Vitamin C
98%
Calcium
92%
Iron
24%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1 package (14oz) firm tofu, drained
  2. 1 small zucchini, chopped
  3. 1 bell pepper, chopped
  4. 1 Tbsp cilantro, finely chopped
  5. 2 Tbsp nutritional yeast
  6. 1/4 cup salsa
  7. 1/2 tsp turmeric
  8. 1/2 tsp black pepper, ground
  9. salt to taste
  10. olive oil, for cooking (optional)
Instructions
  1. Cut the tofu block into ~6 slices, and press with a paper towel to remove excess liquid. Once liquid is removed, crumble tofu into a medium sized mixing bowl lined with more paper towels and set aside. The tofu should already resemble the texture of scrambled eggs.
  2. Heat a large skillet pan at medium heat. While the pan is heating, chop zucchini and bell pepper. Add veggies to pan with a drizzle of olive oil, and sauté for 2 minutes max, stirring occasionally.
  3. Add cilantro, nutritional yeast, salsa, turmeric, black pepper, and salt. Mix well until nutritional yeast has dissolved, about 1 minute.
  4. Serve and enjoy.
beta
calories
246
fat
13g
protein
25g
carbs
14g
more
Happy Body Kitchen http://happybodykitchen.com/