Vegan Tofu Scramble with Bell Peppers and Spinach Recipe

Introduction

Tofu scramble is a flavorful, plant-based alternative to scrambled eggs that’s both nutritious and easy to make. Packed with spices and fresh vegetables, it makes a perfect breakfast or light meal for any time of day.

Ingredients

• 14 to 16 oz. block firm tofu, drained
• 2 Tbsp olive oil, divided
• 1 medium red bell pepper, chopped (about 1 cup)
• 3/4 cup chopped green onions
• 1/2 tsp turmeric
• 1/2 tsp chili powder
• 1/2 tsp smoked paprika
• 1/2 tsp garlic powder
• Salt and black pepper, to taste
• 3 cups slightly packed (3 oz) baby spinach
• 1 Tbsp nutritional yeast*

Instructions

1. Step 1: Wrap the tofu in several layers of paper towel and let it rest for 5 to 10 minutes to drain excess moisture. Then, break the tofu into small pieces using your hands or a fork.
2. Step 2: Heat 1 tablespoon of olive oil in a 12-inch non-stick skillet over medium-high heat. Add the chopped red bell pepper and sauté, tossing occasionally, until the pepper is halfway tender and slightly darkened in spots, about 4 minutes. Push the bell pepper to one side of the skillet.
3. Step 3: Drizzle the remaining 1 tablespoon of olive oil into the skillet. Add the broken tofu and chopped green onions. Sprinkle turmeric, chili powder, smoked paprika, and garlic powder over the mixture. Season with salt and black pepper to your taste. Cook the mixture, tossing occasionally, for about 5 minutes until heated through and well combined.
4. Step 4: Add the baby spinach and nutritional yeast to the skillet. Toss everything together and cook for an additional 1 minute, just until the spinach wilts. Serve warm.

Tips & Variations

• For creamier tofu scramble, add a splash of plant-based milk or a spoonful of vegan cream cheese during cooking.
• Try adding chopped mushrooms or diced tomatoes for extra flavor and texture.
• Nutritional yeast adds a cheesy flavor, but you can omit or substitute with a sprinkle of vegan cheese if desired.
• Use extra-firm tofu for a firmer scramble or soft tofu for a creamier consistency.

Storage

Store leftover tofu scramble in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat or in the microwave, adding a splash of water or oil to keep it moist.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular yellow onions instead of green onions?

Yes, regular yellow or white onions work fine. Just chop them finely and sauté them along with the bell pepper for a slightly different flavor.

Is this recipe gluten-free?

Yes, this tofu scramble recipe is naturally gluten-free, as long as your nutritional yeast and spices do not contain gluten additives.

Vegan Tofu Scramble with Bell Peppers and Spinach Recipe

Print Recipe

★★★★★

4.6 from 647 reviews

This vibrant and flavorful Tofu Scramble is a healthy, plant-based alternative to scrambled eggs, packed with colorful vegetables and savory spices. Perfect for a nutritious breakfast or brunch, this recipe combines the creamy texture of firm tofu with bell peppers, green onions, spinach, and a blend of aromatic spices for a satisfying meal.

• Author: Lena
• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 25 minutes
• Yield: 2 to 3 servings 1x
• Category: Breakfast
• Method: Stovetop
• Cuisine: American
• Diet: Vegan

Ingredients

Scale 1x2x3x

Tofu Scramble

• 14 to 16 oz. block firm tofu, drained
• 2 Tbsp olive oil, divided
• 1 medium red bell pepper, chopped (about 1 cup)
• 3/4 cup chopped green onions
• 1/2 tsp turmeric
• 1/2 tsp chili powder
• 1/2 tsp smoked paprika
• 1/2 tsp garlic powder
• Salt and black pepper, to taste
• 3 cups slightly packed (3 oz) baby spinach
• 1 Tbsp nutritional yeast

Instructions

1. Prepare the tofu: Wrap the tofu in several layers of paper towel and let it rest for about 5 to 10 minutes to drain excess moisture. Then, break the tofu into small crumbled pieces with your hands or a fork.
2. Sauté the bell pepper: Heat 1 tablespoon of olive oil in a 12-inch non-stick skillet over medium-high heat. Add the chopped red bell pepper and sauté, tossing occasionally, until the pieces are halfway tender and slightly charred, about 4 minutes. Push the bell pepper to one side of the skillet.
3. Cook tofu and seasonings: Drizzle the remaining 1 tablespoon of olive oil into the skillet. Add the crumbled tofu and chopped green onions. Sprinkle turmeric, chili powder, smoked paprika, garlic powder, salt, and black pepper over the mixture. Stir and toss occasionally as you cook for 5 minutes, allowing the tofu to brown lightly and absorb the spices.
4. Finish with spinach and nutritional yeast: Add the baby spinach and nutritional yeast to the skillet. Toss everything together and cook for an additional 1 minute until the spinach is just wilted and the flavors are well combined.

Notes

• You can press the tofu before starting to remove more moisture for a firmer texture, although the paper towel method works well for quick draining.
• Feel free to add other vegetables like mushrooms or tomatoes for extra flavor and nutrition.
• Nutritional yeast adds a cheesy, umami flavor and is optional but recommended.
• This scramble is delicious served with toast, avocado, or wrapped in a tortilla as a breakfast burrito.
• Adjust the spices to your preferred heat level by adding more chili powder or a dash of cayenne pepper.

Keywords: tofu scramble, vegan breakfast, plant-based scramble, healthy breakfast, vegan protein, vegetarian scramble