American · Breakfast
Tofu Scramble with Peppers and Onions
Firm tofu crumbled and pan-scrambled with turmeric, sautéed onions, and bell peppers until golden and set. Seasoned with cumin and black pepper for a savory eggless breakfast. Finished with fresh scallions and served hot with toast or tortillas for a plant-based morning plate.
$3
10 minsPrep
12 minsCook
22 minsTotal
EasyLevel
Nutrition per serving
318Calories
15.8gProtein
24.4gFat
12.1gCarbs
4.8gSugar
3.8gFiber
665mgSodium
0mgChol
3.5gSat Fat
412mgPotassium
285mgCalcium
2.1mgIron
0mcgVitamin B12
42mgVitamin C
vegan
vegetarian
gluten-free
egg-free
low-carb
low-calorie
herb-salt
hidden-gems
vegan
gluten-free
low-calorie
breakfast
Instructions
1
Prep
Drain the tofu and crumble into rough pea-sized pieces, then pat dry with paper towels.
2
Sauté
Heat olive oil in a nonstick skillet over medium heat 4 minutes, cook diced onion and bell pepper until onion turns translucent.
3
Bloom
Add minced garlic, turmeric, and cumin; cook over medium heat 1 minute until the raw garlic smell fades and spices coat the vegetables.
4
Scramble
Add crumbled tofu with salt and black pepper; cook over medium-high heat 5 minutes, stirring often, until golden and set.
5
Plate
Transfer scramble to a warm plate and scatter sliced scallion over the top.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 12 oz340g firm tofu
- 11 medium bell pepper (150g)
- 11 medium onion (160g)
- 4 cloves4 cloves garlic
- 2 tbsp30ml olive oil
- 1 tsp1 tsp turmeric
- 1 tsp1 tsp cumin
- 1/2 tsp1/2 tsp salt
- 1/2 tsp1/2 tsp black pepper
- 22 scallion (24g)
