Description
This tofu scramble vegan breakfast bowl is bright, savory, and easy to make, featuring crumbled tofu, sautéed vegetables, and creamy avocado.
Ingredients
Scale
- 1 block of firm tofu
- 1 tablespoon olive oil
- 1/2 onion, diced
- 1 bell pepper, diced
- 2 cups spinach
- 2 cloves garlic, minced
- 1 teaspoon turmeric
- Salt and pepper to taste
- 1 avocado, sliced
- Fresh herbs for garnish (optional)
Instructions
- Drain the tofu and press briefly to remove excess water. Crumble the tofu into a bowl until it resembles coarse crumbs. Dice the onion and bell pepper, mince the garlic, and slice the avocado.
- Heat olive oil in a skillet over medium heat. Add the diced onion and bell pepper, sautéing until the onion is translucent and the pepper softens, about 4–5 minutes.
- Add minced garlic and sauté for another minute until fragrant. Stir in crumbled tofu, turmeric, salt, and pepper, cooking for 5–7 minutes until lightly browned.
- Fold in spinach and cook until wilted, about 1–2 minutes. Adjust seasonings if needed, then serve hot with sliced avocado and fresh herbs.
Notes
For a creamier scramble, mash a bit of avocado into the mixture, or try adding plant-based yogurt. Customize the bowl with different vegetables and spices to suit your taste.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Breakfast
- Method: Sautéing
- Cuisine: Vegan
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 3.5g
- Sodium: 420mg
- Fat: 35g
- Saturated Fat: 4g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 8g
- Protein: 16g
- Cholesterol: 0mg