Description
A plant-based alternative to traditional scrambled eggs.
Ingredients
Scale
- 1 cup silken tofu
- 1 tablespoon nutritional yeast
- 1/2 teaspoon turmeric
- Salt to taste
- Black pepper to taste
- 1 tablespoon olive oil
- 1/4 cup diced bell pepper
- 1/4 cup chopped spinach
Instructions
- Drain the silken tofu and crumble it into a bowl.
- Add nutritional yeast, turmeric, salt, and black pepper to the tofu.
- Heat olive oil in a pan over medium heat.
- Add diced bell pepper and sauté for 2-3 minutes.
- Add the tofu mixture and cook for another 5-7 minutes, stirring occasionally.
- Fold in the chopped spinach and cook until wilted.
- Serve warm.
Notes
- Adjust seasoning to preference.
- Can add other vegetables like onions or mushrooms.
- Serve with toast or as a filling for a wrap.
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 1g
- Sodium: 300mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 0mg
Keywords: vegan scrambled eggs, plant-based breakfast, tofu scramble