Description
A flavorful and quick plant-based take on scrambled eggs using firm tofu and nutritional yeast.
Ingredients
Scale
- 1 block firm tofu
- 2 tablespoons nutritional yeast
- 1 tablespoon tahini
- 1/2 teaspoon turmeric
- 1/4 teaspoon black salt (Kala Namak)
- 1/4 teaspoon black pepper
- 1 cup spinach (optional)
- 1/2 cup tomatoes (optional)
- 2 tablespoons olive oil
Instructions
- Drain and crumble the tofu into a bowl.
- Add nutritional yeast, tahini, turmeric, black salt, and pepper to the tofu and mix well.
- Heat olive oil in a skillet over medium heat.
- Add the tofu mixture to the skillet and cook for about 5-7 minutes, stirring frequently.
- If desired, add spinach and tomatoes and cook until wilted and heated through.
- Serve warm as a filling breakfast alternative.
Notes
Let tofu sit at room temperature for 10-15 minutes before cooking for the best texture.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 3g
- Sodium: 600mg
- Fat: 12g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 15g
- Cholesterol: 0mg
Keywords: vegan, breakfast, tofu, scrambled eggs, plant-based, quick meal
