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Scrambled seasoned tofu with sautéed vegetables.

Vegan Tofu Scramble with Veggies

hungrydanekitchen
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 13 minutes
Course Breakfast, Main Course
Cuisine American
Servings 6
Calories 153 kcal

Ingredients
  

  • 2 tbsp olive oil
  • 1 block tofu, extra-firm - crumbled excess moisture removed
  • 1 cup onion, chopped
  • ½ cup green pepper, chopped
  • 1 cup mushrooms, chopped
  • 1 cup broccoli, chopped into flowerets
  • 3 cloves garlic, minced
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • ½ tsp black salt (kala namak) or sea salt adjust ¼-½ tsp additionally as desired
  • ¼ tsp black pepper
  • 1 tsp Paprika
  • ½ tsp turmeric powder
  • 3 tbsp coconut aminos
  • 1 cup baby spinach/chopped kale or other leafy greens
  • ½ cup shredded vegan cheese or nutritional yeast

Instructions
 

  • In large deep skillet, heat the olive oil over medium-high heat.
  • Add the chopped onions and green pepper, sauté about 3-4 minutes.
  • Add the chopped mushrooms to the skillet and sauté another 2-3 minutes.
  • Add garlic, sauté about 30 seconds and then add crumbled tofu. Sauté 1-2 minutes.
  • Add coconut aminos and all the seasonings. Sauté about 2 minutes to let flavors blend.
  • Add chopped kale/spinach or other leafy greens and the broccoli. Sauté another 2 minutes or until greens are wilted.
  • Top with Shredded Vegan Cheese and allow to melt.
  • Serve and Enjoy!

Notes

*Adjust seasonings as needed. Particularly the black salt, adding 1/4 tsp. at time. 

Nutrition

Serving: 6gCalories: 153kcalCarbohydrates: 13gProtein: 7gFat: 8gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gSodium: 707mgPotassium: 372mgFiber: 3gSugar: 3gVitamin A: 633IUVitamin C: 28mgCalcium: 52mgIron: 2mg
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