Description
A simple and healthy plant-based breakfast made with tofu and fresh vegetables. This versatile dish is quick to prepare and packed with protein.
Ingredients
Scale
- 1 block (14 oz) firm or extra-firm tofu, pressed
- 1 tablespoon olive oil
- 1/2 cup chopped onion
- 1/2 cup chopped bell pepper
- 1/2 cup chopped broccoli florets
- 1/4 cup nutritional yeast
- 1/2 teaspoon turmeric
- 1/4 teaspoon black salt (kala namak)
- Salt and black pepper to taste
Instructions
- Crumble the pressed tofu into a bowl.
- Heat olive oil in a non-stick skillet over medium heat.
- Add chopped onion and bell pepper to the skillet. Cook until softened, about 5 minutes.
- Add the crumbled tofu, broccoli florets, nutritional yeast, turmeric, and black salt.
- Stir well to combine and cook for 5-7 minutes, until the tofu is heated through and the broccoli is tender-crisp.
- Season with salt and black pepper to your preference.
- Serve hot.
Notes
- Pressing the tofu removes excess water, creating a firmer scramble.
- Black salt (kala namak) provides an eggy flavor due to its sulfur content.
- Feel free to add other vegetables like spinach, mushrooms, or tomatoes.
- Serve with toast, avocado, or your favorite breakfast sides.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Skillet
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 5g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 0mg
Keywords: Tofu Scramble, Vegan Eggs, Plant-Based Breakfast, Healthy Brunch, High-Protein Vegan, Quick Vegan Meal, Tofu, Vegetables