Tofu Veggie Scramble

 

This tofu veggie scramble is the plant-based breakfast that'll make you forget you ever needed eggs. Turmeric-spiced, protein-packed, and ready in under 20 minutes — it's got the colour, the texture, and the satisfaction of a classic scramble, with none of the cholesterol. Wilted spinach, sweet cherry tomatoes, and creamy avocado round it out into a full morning meal worth waking up for.

Prep time: 10 mins | Cook time: 12 mins | Total: ~22 mins

INGREDIENTS

• 14.3 ounces firm tofu, drained and pressed

• 1 tablespoons olive oil

• 2 pieces garlic cloves, minced

• 1 pieces bell pepper, diced

• 2.1 ounces baby spinach

• 3.6 ounces cherry tomatoes, halved

• 0.5 teaspoons turmeric

• 2 tablespoons nutritional yeast

• 1 pinch salt and black pepper

• 1 pieces avocado, sliced (to serve)

STEPS

1. Press the tofu: Start by pressing your 14.3 ounces firm tofu, drained and pressed well — wrap it in a clean towel and press out as much water as you can. The drier the tofu, the crispier your scramble. Leave it for at least 5 minutes while you prep everything else.

2. Sauté the aromatics: Heat 1 tablespoons olive oil in a non-stick pan over medium heat. Add 2 pieces garlic cloves, minced and 1 pieces bell pepper, diced and cook for about 3–4 minutes until the pepper softens and your kitchen starts smelling amazing.

3. Crumble in the tofu: Crumble the pressed 14.3 ounces firm tofu, drained and pressed directly into the pan with your hands — aim for chunky, egg-like pieces rather than fine crumbs. Spread it out and let it sit undisturbed for 2 minutes to get a little golden on the bottom.

4. Season and colour: Sprinkle in 0.5 teaspoons turmeric (this is what gives it that gorgeous yellow colour), 2 tablespoons nutritional yeast, 1 pinch salt and black pepper. Stir everything together and cook for another 3 minutes, letting the tofu get lightly golden all over.

5. Add the greens: Toss in 2.1 ounces baby spinach and 3.6 ounces cherry tomatoes, halved. Stir and cook for just 1–2 minutes until the spinach wilts. Taste and adjust seasoning — don't be shy with the salt here.

6. Serve it up: Plate your scramble and top with fresh slices of 1 pieces avocado, sliced (to serve). Serve alongside sourdough toast or crispy breakfast potatoes for a full, satisfying morning meal.

Nutritional Info (per serving): 

Calories: ~320 | Protein: 22g | Carbs: 14g | Fat: 18g | Fibre: 6g | Iron: 4mg

💡 Tip: Add a tiny splash of soy sauce or black salt for an even more egg-like flavour!

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