Scrambled Turmeric Tofu with Greens

Sharon Palmer

One of my all-time favorite dishes is this Scrambled Turmeric Tofu 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. 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 Scrambled Turmeric Tofu 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 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. 

This dish is packed with star nutrition power, including protein, fiber, vitamins, minerals, and phytochemicals linked with health protection. Make it one of your favorite breakfast meals too.

 

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Scrambled Turmeric Tofu with Greens


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  • Author: The Plant-Powered Dietitian
  • Prep Time: 12 minutes
  • Cook Time: 7 minutes
  • Total Time: 19 minutes
  • Yield: 6 servings 1x
  • Diet: Vegan

Description

Make this vegan, gluten-free savory scramble, filled with hearty greens and mushrooms and fabulous spices, as a plant-based alternative to scrambled eggs—get it on the table in under 20 minutes.

Scale

Ingredients


Instructions

  1. 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.
  2. Place tofu in a bowl and crumble with your hands to achieve a crumbly texture. Mix in nutritional yeast, turmeric, smoked paprika, black pepper, salt (optional), and soymilk.
  3. Heat olive oil in a skillet and sauté green onions, garlic, and mushrooms for about 5 minutes.
  4. 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.
  5. Makes 6 servings (about ¾ cup each)

Notes

Learn how to press tofu here.

  • Category: Breakfast
  • Cuisine: American

Nutrition

  • Serving Size: 3/4 cup
  • Calories: 152
  • Sugar: 2 g
  • Sodium: 71 mg
  • Fat: 9 g
  • Saturated Fat: 1 g
  • Carbohydrates: 8 g
  • Fiber: 3 g
  • Protein: 14 g

Keywords: vegan breakfast, healthy easy vegan breakfast, easy vegan breakfast, tofu breakfast recipe

For other plant-based breakfast ideas, check out some of my favorites:

Magic Banana Nut Pancakes
Coconut Cherry Dark Chocolate Waffles
Zucchini Carrot Spice Muffins

 

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