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+ servings

Tofu Scramble With Spinach And Tomatoes

This vegan tofu scramble is the perfect breakfast to make with your favorite veggies. Serve it with a side of roasted potatoes and an avocado dip to keep you fuller longer.
5 from 59 votes
Prep Time 10 mins
Cook Time 20 mins
Course Breakfast
Cuisine American
Servings 4 servings
Calories 382 kcal

Ingredients
  

  • 9 oz small potatoes
  • 10.5 oz firm tofu
  • 8 cherry tomatoes, halved
  • 1 bell pepper, diced
  • 2 cups baby spinach leaves
  • 1 teaspoon turmeric powder
  • ½ teaspoon garlic powder
  • ½ teaspoon black himalayan salt
  • 2 tablespoons tahini
  • 1 tablespoon dried rosemary
  • salt and black pepper, to taste
  • olive oil

For avocado dip:

  • 2 ripe avocados
  • 1 clove garlic, minced
  • salt and black pepper, to taste
  • chili powder, to taste
  • ½ cup coconut cream

Instructions
 

  • Preheat the oven to 400 degrees F.
  • Wash and scrub the potatoes clean. Transfer the potatoes to a saucepan and cover with cold water, add ½ teaspoon of salt and bring to a boil. Boil the potatoes for about 10 minutes, until they are easily pierced with a fork or knife.
  • Run the potatoes under cold water and peel the skin off. Cut in halves and put into a baking tin. Drizzle with olive oil, add dried rosemary, and mix well. Place into the oven for 10 minutes until nicely browned.
  • In a bowl, mash the block of tofu with a potato masher, a fork, or just crumble with hands. Add turmeric, garlic powder, black salt, tahini, salt and pepper, and mix well.
  • Heat oil in a skillet over medium-high heat and add tofu mix in. Saute the tofu for about 5 minutes, until slightly brown and the liquid has evaporated.
  • Add tomatoes, spinach and bell pepper to the pan and stir. Cook for 2-3 minutes, stirring occasionally. Remove from heat when done.
  • Prepare the avocado dip by placing all ingredients in a blender or food processor and puree until smooth.
  • Place potatoes, tofu scramble, and avocado dip on a plate, and serve! Enjoy!

Notes

  • This recipe is vegan and gluten free. It can be made keto without the bread and potatoes.
  • Leftovers aren't that great with this dish. Eat what you can!
  • Nutrition

    Serving: 1servingCalories: 382kcalCarbohydrates: 32gProtein: 16gFat: 23gSaturated Fat: 7gSodium: 475mgPotassium: 1306mgFiber: 10gSugar: 3g

    * This nutrition card is calculated by a third party app and is only an estimate. The numbers will vary based on the specific ingredient amounts and brands you use in making this recipe.

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