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High Protein Vegan Tofu Scramble for Breakfast — homemade high protein tofu scramble recipe

High Protein Vegan Tofu Scramble for Breakfast

A quick, flavorful, and protein-packed vegan breakfast scramble made with extra-firm tofu, fresh vegetables, and savory spices.
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Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings: 2 servings
Course: Breakfast
Cuisine: American
Calories: 290
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 1 block extra-firm tofu 14 oz / 400g, drained and pressed
  • 1 tbsp olive oil 15ml
  • 1/2 cup red bell pepper 75g, diced
  • 1/2 cup red onion 75g, diced
  • 2 cups fresh baby spinach 60g
  • 1/4 cup nutritional yeast 15g
  • 1/2 tsp turmeric powder 2.5g
  • 1/2 tsp garlic powder 2.5g
  • 1/2 tsp kala namak 3g, black salt
  • 1/4 tsp black pepper 1.25g

Equipment

  • Non-stick skillet
  • Spatula

Method
 

Preparation & Cooking
  1. Heat olive oil in a non-stick skillet over medium heat. Add diced onion and bell pepper, sautéing for 3 to 4 minutes until softened.
  2. Crumble the tofu directly into the skillet using your hands or a fork, leaving some larger chunks for texture.
  3. Stir in the nutritional yeast, turmeric, garlic powder, kala namak, and black pepper. Mix well until the tofu is evenly coated and yellow. Cook for 5 minutes.
  4. Fold in the baby spinach and cook for another 1 to 2 minutes until wilted.
  5. Transfer to a plate and serve warm.

Notes

Kala namak (black salt) is essential for giving the tofu an authentic 'eggy' flavor. Store leftovers in an airtight container in the refrigerator for up to 3 days.