Vegan Tofu Veggie Scramble

1 serving
15 min

Tofu scrambles have become a staple in my kitchen! I love how quickly a tofu scramble comes together and are packed with veggies and protein. Plus, it's a great way to get turmeric in - which has great anti-inflammatory properties-just make sure to add in fresh black pepper to increase your body's ability to absorb the turmeric's amazing properties!


I love having these tofu scrambles on their own or filling my favorite tortillas to make some delicious tacos. This is also a great topper for a breakfast potato hash!


This scramble is packed with mushrooms, red peppers, and kale; ensuring you get your veggies in first thing in the morning!


I top mine with avocado. Fresh salsa and cheese also go great with this scramble! Feel free to swap out kale for spinach!


Check out more recipes on my blog: www.sweetescapekitchen.com

A mixture of paprika, garlic, salt, pepper and turmeric makes this dish so flavorful!

Recipe details

  • 1  serving
  • Prep time: 5 Minutes Cook time: 10 Minutes Total time: 15 min
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Ingredients


  • 4-5 oz firm tofu
  • 3-4 baby bella mushrooms
  • 1/4 red pepper
  • handful of curly kale (about 1-2 cup)
  • 1/2 tsp of turmeric
  • 1/4 tsp paprika
  • 1/4 tsp garlic powder
  • salt and pepper

Instructions


Wash your produce thoroughly. Thinly slice your mushrooms, chop your pepper and kale.
In a heated pan that has nonstick spray, add your mushrooms. Add salt and pepper and sauté for a few minutes until they are softened.
Add in your kale and peppers and cook down for 2 minutes.
Crumble your tofu over the veggie mixture and add in all your spices.
Mix all the ingredients together and add salt pepper to taste. Make sure the spices are well disbursed throughout the tofu. Cook for 2-3 more minutes until the tofu is warmed through.
Serve and enjoy! I like to top mine with avocado!

Celina Garza
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