Tofu Breakfast Scramble
Recipe GLPR3e2e621457674e
A vibrant, protein-rich breakfast featuring crumbled extra-firm tofu sautéed with colorful vegetables, aromatic garlic, and onions, then coated in a savory tahini-turmeric sauce with a hint of Dijon mustard. Finished with fresh baby spinach and parsley, this plant-based scramble is satisfying, nutritious, and naturally egg-free.
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Ingredients
1 tablespoon olive oil
1 cup onion, diced
1 clove garlic, minced
2 cups mixed vegetables (zucchini and red peppers), diced
1 block (14-16 oz) One 14- to 16-ounce block of extra-firm tofu, crumbled
2 tablespoons tahini
1 tablespoon low-sodium tamari
1 tablespoon Dijon mustard
1/2 teaspoon turmeric
1/4 cup nutritional yeast
3 cups baby spinach
1/4 cup fresh parsley, minced
Black pepper to taste
Directions
Heat the olive oil in a large skillet over medium-high heat. Add the diced onion and cook for about 3-4 minutes, stirring occasionally, until the onion begins to soften and turn translucent.
Stir in the minced garlic and cook for another minute until fragrant.
Add the diced mixed vegetables (zucchini and red peppers) to the skillet and sauté for 5-6 minutes, stirring occasionally, until they are tender-crisp.
Crumble the extra-firm tofu directly into the skillet, breaking it into bite-sized pieces as you go. Stir well to combine with the vegetables and cook for 2-3 minutes.
In a small bowl, whisk together the tahini, low-sodium tamari, Dijon mustard, and turmeric until smooth.
Pour the tahini sauce over the tofu and vegetables, stirring well to coat everything evenly. Cook for another 1-2 minutes, allowing the sauce to warm through.
Sprinkle the nutritional yeast over the mixture and stir until fully incorporated.
Add the baby spinach to the skillet and stir gently until the spinach is wilted, about 1-2 minutes.
Remove from heat and fold in the fresh minced parsley. Season with black pepper to taste.
Divide among four serving bowls and serve immediately while warm.
