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One of my all-time favourite dishes is that this Turmeric Tofu Scramble with Greens, which is 100% plant-based, vegan, and gluten-free. In truth, you can find this traditional dish as a staple among the many plant-based set, and totally different variations of it exist in plant-based eating places throughout the nation as a scrumptious tofu breakfast dish. This wealthy, savory scrambled turmeric dish will fulfill each palate. With a touch of earthy greens and sun-dried tomatoes, this hearty tofu scramble can go from breakfast to dinner simply sufficient. And you’ll be shocked at how the combination of crumbled tofu and turmeric can change eggs on the desk.
This recipe for Turmeric Tofu Scramble with Greens pairs zesty seasonings with inexperienced onions, garlic, mushrooms, leafy greens, and sun-dried tomatoes. With solely 9 components (not together with pantry staples), you may get this breakfast tofu recipe on the desk in below 20 minutes. Serve it with avocado and rustic entire grain toast for breakfast, brunch, and even dinner. I like to make use of no matter greens I’ve rising in my backyard, whether or not or not it’s spinach, kale, chard or mustard greens, and you’ll search for no matter greens are seasonal for you.
Nutrition Notes
This Turmeric Tofu Scramble with Greens recipe is filled with star diet energy, together with protein, fiber, nutritional vitamins C, E, and Okay, folic acid, iron, magnesium, calcium, and phytochemicals linked with well being safety. This recipe can be vegan and gluten-free.
Description
Make this vegan, gluten-free savory Turmeric Tofu Scramble with Greens recipe, stuffed with hearty greens, mushrooms and fabulous spices, as a plant-based different to scrambled eggs. You can get this breakfast tofu dish on the desk in below 20 minutes.
- 1 (14-ounce) package deal additional agency tofu
- 2 tablespoons nutritional yeast
- 2 teaspoons turmeric
- ½ teaspoon smoked paprika
- ¼ teaspoon black pepper
- Pinch sea salt (optionally available)
- 2 tablespoons plant-based milk, plain, unsweetened (i.e., oat, soy, almond milk)
- 1 tablespoon additional virgin olive oil
- 2 inexperienced 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 deal, and press it by wrapping it in paper towels and putting it between two plates with one thing heavy on prime for five minutes, to permit additional liquid to empty off tofu. (Alternatively, you should use a tofu press—be taught extra right here.)
- Place tofu in a bowl and separate it together with your fingers to realize a crumbly texture. Mix in dietary yeast, turmeric, smoked paprika, black pepper, salt (optionally available), and plant-based milk.
- Heat olive oil in a skillet and sauté inexperienced onions, garlic, and mushrooms for about 5 minutes.
- Add crumbled tofu, chopped greens, and sun-dried tomatoes and sauté simply till greens begin to wilt (about 2 minutes). Serve instantly. May serve with sliced avocados, if desired.
- Makes 6 servings (about ¾ cup every)
Notes
Learn how one can press tofu right 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 different plant-based breakfast concepts, try a few 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
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