Scrambled Tofu with Vegetables

Scrambled Tofu with Vegetables is a protein-rich, plant-based alternative to traditional scrambled eggs. Crumbled tofu is lightly sautéed with colorful vegetables like spinach, bell peppers, onions, and tomatoes, seasoned with turmeric and herbs for extra flavor and a golden hue. This savory, nutrient-dense dish is perfect for a healthy breakfast or light lunch, offering plenty of fiber, vitamins, and plant protein to keep you energized and satisfied.

Ingredients

• 14 Oz Block Firm Tofu, Drained
• ½ Cup Bell Pepper, Diced (Any Color)
• 1 Clove Garlic, Minced
• ½ Teaspoon Ground Turmeric
• 1 Cup Fresh Spinach/Kale (Chopped)
• ¼ Cup Onion, Diced
• 1 Tablespoon Olive Oil
• ½ Teaspoon Cumin

Directions

1. Prep Tofu & Veggies:Drain & Crumble 200g Firm Tofu. In 1 Tbsp Olive Oil, Sauté ¼ Cup Onion And ¼ Cup Bell Pepper For 3 Mins, Then Add 1 Minced Garlic Clove & Cook 30 Secs.
2. Add Tofu & Spices: Add Crumbled Tofu, ½ Tsp Turmeric, ¼ Tsp Cumin (Optional), Salt, And Pepper. Mix Well And Cook 5–7 Mins, Stirring Occasionally, Until Heated Through And Dry.
3. Finish & Serve: Stir In ½ Cup Chopped Spinach And Cook 1–2 Mins Until Wilted. Serve Hot—each Portion Gives ~18–20g Protein, Low Carbs (~7–10g), Fiber, Iron, And Plant Nutrients. Vegan And Diabetic-friendly. Optional: Add 1 Slice Whole-Grain Toast For Extra Carbs And Fiber.