One of my all-time favorite dishes is this Turmeric Tofu Scramble with Greens, which is 100% plant-based, vegan, and gluten-free. In fact, you will find this classic dish as a staple among the plant-based set, and different versions of it exist in plant-based restaurants across the country as a delicious tofu breakfast dish. This rich, savory scrambled turmeric dish will satisfy every palate. With a hint of earthy greens and sun-dried tomatoes, this hearty tofu scramble can go from breakfast to dinner easily enough. And you will be surprised at how the mixture of crumbled tofu and turmeric can replace eggs on the table.
This recipe for Turmeric Tofu Scramble with Greens pairs zesty seasonings with green onions, garlic, mushrooms, leafy greens, and sun-dried tomatoes. With only 9 ingredients (not including pantry staples), you can get this breakfast tofu recipe on the table in under 20 minutes. Serve it with avocado and rustic whole grain toast for breakfast, brunch, or even dinner. I love to use whatever greens I have growing in my garden, whether it be spinach, kale, chard or mustard greens, and you can look for whatever greens are seasonal for you.
Nutrition Notes
This Turmeric Tofu Scramble with Greens recipe is packed with star nutrition power, including protein, fiber, vitamins C, E, and K, folic acid, iron, magnesium, calcium, and phytochemicals linked with health protection. This recipe is also vegan and gluten-free.
Make this vegan, gluten-free savory Turmeric Tofu Scramble with Greens recipe, filled with hearty greens, mushrooms and fabulous spices, as a plant-based alternative to scrambled eggs. You can get this breakfast tofu dish on the table in under 20 minutes.
Remove tofu from package, and press it by wrapping it in paper towels and placing it between two plates with something heavy on top for 5 minutes, to allow extra liquid to drain off tofu. (Alternatively, you can use a tofu press—learn more here.)
Place tofu in a bowl and separate it with your hands to achieve a crumbly texture. Mix in nutritional yeast, turmeric, smoked paprika, black pepper, salt (optional), and plant-based milk.
Heat olive oil in a skillet and sauté green onions, garlic, and mushrooms for about 5 minutes.
Add crumbled tofu, chopped greens, and sun-dried tomatoes and sauté just until greens start to wilt (about 2 minutes). Serve immediately. May serve with sliced avocados, if desired.
2 thoughts on “Turmeric Tofu Scramble with Greens”
I loved this! I used broccoli and zucchini in place of mushrooms and even my boyfriend who usually dislikes vegan said it was wonderful. The sun dried tomatoes really tie it together, next time I’ll add even more!
[…] Sharon Palmer, RDN combines anti-oxidant rich turmeric and smoked paprika to spice up tofu for a breakfast that will keep you satisfied for hours. Any veggies will do, but Palmer includes mushrooms, greens, sun-dried tomatoes, and avocado. […]
(17 votes, average: 4.71 out of 5)
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I loved this! I used broccoli and zucchini in place of mushrooms and even my boyfriend who usually dislikes vegan said it was wonderful. The sun dried tomatoes really tie it together, next time I’ll add even more!
[…] Sharon Palmer, RDN combines anti-oxidant rich turmeric and smoked paprika to spice up tofu for a breakfast that will keep you satisfied for hours. Any veggies will do, but Palmer includes mushrooms, greens, sun-dried tomatoes, and avocado. […]