One of my all-time favorite dishes is this Turmeric Tofu Scramble 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 as a delicious tofu breakfast dish. 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 Turmeric Tofu Scramble 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 breakfast tofu recipe 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.
Nutrition Notes
This Turmeric Tofu Scramble with Greens recipe is packed with star nutrition power, including protein, fiber, vitamins C, E, and K, folic acid, iron, magnesium, calcium, and phytochemicals linked with health protection. This recipe is also vegan and gluten-free.
Description
Make this vegan, gluten-free savory Turmeric Tofu Scramble with Greens recipe, filled with hearty greens, mushrooms and fabulous spices, as a plant-based alternative to scrambled eggs. You can get this breakfast tofu dish on the table in under 20 minutes.
- 1 (14-ounce) package extra firm tofu
- 2 tablespoons nutritional yeast
- 2 teaspoons turmeric
- ½ teaspoon smoked paprika
- ¼ teaspoon black pepper
- Pinch sea salt (optional)
- 2 tablespoons plant-based milk, plain, unsweetened (i.e., oat, soy, almond milk)
- 1 tablespoon extra virgin olive oil
- 2 green onions, sliced
- 2 cloves garlic, minced
- 6 ounces (about 2–1/4 cups) sliced mushrooms
- 2 cups loosely packed chopped greens (i.e., mustard, collard, spinach, kale)
- ¼ cup sun-dried tomatoes, chopped
- 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. (Alternatively, you can use a tofu press—learn more here.)
- Place tofu in a bowl and separate it with your hands to achieve a crumbly texture. Mix in nutritional yeast, turmeric, smoked paprika, black pepper, salt (optional), and plant-based milk.
- Heat olive oil in a skillet and sauté green onions, garlic, and mushrooms for about 5 minutes.
- 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.
- Makes 6 servings (about ¾ cup each)
Notes
Learn how to press tofu here.
- Prep Time: 12 minutes
- Cook Time: 7 minutes
- Category: Breakfast
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- 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: tofu breakfast, breakfast tofu, tofu scramble
For other plant-based breakfast ideas, check out some of my favorites:
Steel Cut Oats with Pears, Ginger and Dates
Best Avocado Toast
Super Berry Quinoa Acai Bowl
Creamy Peach Yogurt Parfait
Asparagus Dill Tofu Quiche
Coconut Cherry Chocolate Vegan Waffles
Berry Bowl with Quinoa and Walnuts
Savory Oatmeal with Spinach, Mushrooms, and Tofu
As an Amazon Influencer, I earn from qualifying purchases. For more information about affiliate links, click here.
More Tools for Eating and Living the Goodness
