Tofu Scramble

A protein-packed vegan breakfast!
Prep Time10 mins
Cook Time15 mins
Course: Breakfast, Lunch
Cuisine: Vegetarian
Keyword: Budget-friendly, Easy, Meal prep, Quick, Vegan
Condition: Chronic Kidney Disease, Dairy Free, Diabetes, Gluten Free, Heart Health, Low Sodium, Nut Free
Servings: 2 people


  • 8 ounces tofu extra firm
  • 1 tbsp olive oil
  • 1/4 red onion thinly sliced
  • 1/2 bell pepper thinly sliced


  • 1/2 tsp garlic powder
  • 1/2 tsp cumin ground
  • 1/4 tsp chili powder
  • 3 Tbsp water to thin
  • 1/4 tsp turmeric optional


  • Open tofu container and drain liquid. Pat tofu dry, and then roll the tofu in a clean paper towel and place something heavy on top such as a pan or a serving bowl. The dryer you can get your tofu, the firmer the texture!
  • While the tofu is drying, combine the garlic, cumin, chili powder, turmeric (optional) in a mixing bowl. Add water and whisk to create a pourable sauce.
  • Crumble the tofu with a fork. Mix with sauce and set aside.
  • Add olive oil, onion, and bell pepper to a hot pan. Cook for 5 minutes, or until vegetables are soft.
  • Add the tofu in with the vegetables. Cook for another 5-7 minutes until tofu is slightly browned.


Inspired by Minimalist Baker 


Carbohydrates: 13g | Protein: 14g | Fat: 13g | Sodium: 37mg | Potassium: 412mg | Fiber: 2g

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