20m$11.02Turmeric Tofu Scramble
A high-protein tofu scramble with turmeric, peppers, spinach, and savory breakfast seasoning. This one-pan vegan breakfast is quick, vegetable-forward, and practical for weekdays.
- Energy
- 267 calories per serving
- Protein
- 22.9 g per serving
- Carbs
- 12.6 g per serving
- Fat
- 13.3 g per serving
- Sodium
- 592 mg per serving
Shopping options
Nutritional yeast
0.25 Cup
Bob's Red Mill Nutritional Yeast
7%
Olive oil
1 Tablespoon
Kroger® Extra Virgin Olive Oil
3%
Black pepper
0.25 Teaspoon
Kroger® Pure Ground Black Pepper Shaker
1%
Yellow onion, diced
2.65 Ounce
Kroger® Yellow Onion 3 lb Bag
6%
Garlic powder
1 Teaspoon
Kroger® Garlic Powder Shaker
2%
Ground turmeric
1 Teaspoon
Kroger® Ground Turmeric Shaker
13%
Gluten-free tamari
1 Tablespoon
Kikkoman® Gluten Free Tamari Soy Sauce
5%
Baby spinach
4 Cup
Simple Truth Organic® Baby Spinach
80%
Red bell pepper, diced
1 Each
Organic Fresh Red Bell Pepper
100%
Firm tofu, drained
28 Ounce
Simple Truth Organic® Firm Tofu
100%
Fine salt
0.5 Teaspoon
Kroger® Salt
0%
Cost Summary
· only what you use
per serving · 4 servings
All ingredients selected
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Cook this recipe
- firm tofu-28 oz
- baby spinach-4 cups
- yellow onion-2.65 cups
- red bell pepper-1 each
- nutritional yeast-0.25 cups
- olive oil-1 tablespoon
- gluten-free tamari-1 tablespoon
- ground turmeric-1 teaspoon
- garlic powder-1 teaspoon
- fine salt-0.5 teaspoons
- black pepper-0.25 teaspoons
Dice the onion and bell pepper, drain and crumble the tofu into bite-size curds, and measure the turmeric, garlic powder, nutritional yeast, tamari, salt, and pepper.
Keep fingertips curled back and the knife blade angled away while dicing the vegetables.
Heat olive oil in a large nonstick skillet over medium heat. Add onion and bell pepper, then cook 3 to 4 minutes, stirring often, until softened and lightly glossy.
Use a dry oven mitt if moving or gripping the hot skillet handle.
Add crumbled tofu, turmeric, garlic powder, salt, and black pepper. Cook 5 minutes, stirring to coat the tofu, until the curds are evenly golden.
Stir in nutritional yeast and tamari. Cook 2 to 3 minutes until the scramble looks savory and lightly dry, scraping up any browned bits.
Fold in spinach and cook 1 to 2 minutes until just wilted. Taste, adjust salt if needed, and serve hot.
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