Veggie and Tofu Scramble

Veggie and Tofu Scramble

Recipe Rating: 3.46222
Serves 4

This vegan, veggie-packed alternative to scrambled eggs makes a terrific breakfast or lunch. Finely chopping the vegetables in a food processor saves time, and you can even do this step the night before if your mornings are hectic.

  • 2 cups lightly packed spinach leaves
  • 1 large tomato, quartered
  • 1/2 red or yellow bell pepper, quartered
  • 1/2 red onion, quartered
  • 3 garlic cloves
  • 1 (14-ounce) package firm tofu, well drained
  • 1/8 teaspoon fine sea salt

In a food processor, combine spinach, tomato, bell pepper, onion and garlic, and pulse until finely chopped. This can be covered and refrigerated up to 1 day ahead.

Put vegetable mixture in a large skillet and bring to a simmer over medium-high heat. Crumble in tofu and sprinkle with salt. Cook, stirring and breaking up any large chunks of tofu, until most of the liquid has evaporated, about 8 minutes. Serve warm.

Nutritional Info: 
Per Serving: 120 calories (60 from fat), 7g total fat, 1g saturated fat, 100mg sodium, 7g carbohydrates, (2 g dietary fiber, 2g sugar), 12g protein.
Special Diets: 

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.