Are you ready to revolutionize your morning meal with a protein-packed, flavor-explosive dish that'll make you forget all about traditional eggs? This Tofu and Vegetable Scramble is not just another boring breakfast—it's a culinary adventure that transforms simple ingredients into a mouthwatering masterpiece. Whether you're a seasoned vegan, a curious foodie, or someone looking to add more plant-based nutrition to your diet, this recipe will tantalize your taste buds and leave you craving more!
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: Vegan
Serves: 2 servings
Ingredients
- 1 block firm tofu, crumbled
- 1 cup bell peppers, diced
- 1 cup spinach
- 1 onion, chopped
- 2 tbsp soy sauce
- 1 tsp turmeric
- 1 tbsp olive oil
- Salt and pepper to taste
Instructions
- Begin by preparing all your ingredients. Drain the firm tofu and press it gently between paper towels or a clean kitchen towel to remove excess moisture. Crumble the tofu into bite-sized pieces and set aside.
- Dice the bell peppers and chop the onion into small pieces. Rinse the spinach under cold water and let it drain in a colander.
- In a large skillet, heat the olive oil over medium heat. Once the oil is hot, add the chopped onion and sauté for about 3-4 minutes, or until the onion becomes translucent and fragrant.
- Add the diced bell peppers to the skillet and continue to sauté for an additional 3-4 minutes, stirring occasionally, until the peppers are tender.
- Next, add the crumbled tofu to the skillet. Sprinkle the turmeric over the tofu and mix well to ensure the tofu is evenly coated. Cook for about 5 minutes, stirring occasionally, until the tofu is heated through and begins to brown slightly.
- Pour the soy sauce over the tofu and vegetable mixture, stirring to combine. Season with salt and pepper to taste. Continue to cook for another 2-3 minutes, allowing the flavors to meld together.
- Finally, add the fresh spinach to the skillet. Stir gently until the spinach wilts, which should take about 1-2 minutes.
- Once the spinach is wilted and everything is well combined, remove the skillet from the heat. Taste and adjust the seasoning if necessary.
- Serve the tofu and vegetable scramble warm, either on its own or with your choice of bread or grains.
Tips
- Tofu Moisture is Key: Always press your tofu thoroughly before crumbling. The drier the tofu, the better it will absorb flavors and achieve a nice, crispy texture.
- Spice it Up: While turmeric provides a beautiful color and subtle flavor, don't be afraid to experiment with additional spices like smoked paprika, nutritional yeast, or a dash of cumin.
- Fresh is Best: Use fresh, crisp vegetables for maximum flavor and nutritional value. The fresher your ingredients, the more vibrant your scramble will be.
- Temperature Control: Cook on medium heat to prevent burning and ensure even cooking. Stir occasionally to distribute heat and flavors.
- Customize Your Scramble: Feel free to add other vegetables like mushrooms, zucchini, or cherry tomatoes to make the dish your own.
- Serving Suggestions: Serve with whole-grain toast, avocado slices, or a side of roasted potatoes for a complete and satisfying meal.
Nutrition Facts
Calories: 220kcal
Carbohydrates: 12g
Protein: 16g
Fat: 14g
Saturated Fat: g
Cholesterol: 0mg
