Easy Tofu Veggie Scramble

This is my go-to tofu + veggie scramble for a weekend breakfast or to meal prep breakfast. Its quick, nutritious and most importantly its delicious.

Ingredients:

 

  • 2 tsp Canola Oil
  • 1 Small Onion, Small Dice
  • 1/2 Small Red Bell Pepper
  • 1 Package Extra Firm Tofu, drained I like Nasoya!
  • 1/4 tsp Salt
  • Black Pepper to taste
  • Pinch Turmeric (Optional) this is just for color
  • 1/8 tsp Dried Thyme
  • 1/4 tsp Dried Basil
  • 1/2 tsp Garlic Powder
  • 2 Tbsp Nutritional Yeast
  • 1/2 Cup Halved Cherry Tomatoes
  • 2 Cups Baby Kale or Spinach

Method:

  1. In a large skillet over medium heat, saute onion and bell pepper in canol oil until lightly brown. About 5 minutes.
  2. Crumble tofu into the pan using your hands. Add salt, pepper, turmeric, thyme, basil and nutritional yeast. Turn the heat to medium high.
  3. Cook over medium high heat until tofu starts to brown, about 5 minutes.
  4. Add tomatoes and kale and cook until the kale is wilted. About 1 minute.
  5. Serve warm or divide into microwave safe containers for easy reheating on your busiest mornings.

 

BreakfastGluten FreeLow Carb

Guest Blogger Megan Calipari

I'm Megan. I'm a professionally trained pastry chef, recipe developer, outdoor enthusiast and animal lover. See all recipes by Megan

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