🌱 Tofu and Egg Breakfast Scramble

Tofu and Egg Breakfast Scramble

Calories: 370

Protein: 33 g

Prep Time: 10 mins  |  Cook Time: 10 mins 

Serves: 4

Ingredients

•  Extra-firm tofu, pressed: 800g / 28 oz / 4 cups crumbled

• Whole eggs: 200g / 7 oz / 4 large eggs

• Nutritional yeast: 40g / 1.4 oz / 4 Tbsp

• Baby spinach: 120g / 4.2 oz / 4 large handfuls

• Cherry tomatoes, halved: 200g / 7 oz / 1⅓ cups

• Yellow onion, diced: 120g / 4.2 oz / 1 medium

• Garlic cloves, minced: 12g / 0.4 oz / 4 cloves

• Olive oil: 20ml / 0.7 fl oz / 4 tsp

• Turmeric: 4g / — / 2 tsp

• Smoked paprika: 4g / — / 2 tsp

• Garlic powder: 2g / — / 1 tsp

• Cumin: 2g / — / 1 tsp

• Salt & black pepper: to taste 

Directions

1. Press tofu for at least 10 minutes, then crumble into bite-sized pieces with your hands.

2. Heat olive oil in a large skillet over medium-high heat. Sauté onion for 3–4 minutes until softened. Add garlic and cook 1 minute more.

3. Add crumbled tofu. Stir in turmeric, smoked paprika, garlic powder, cumin, salt, and pepper. Cook 4–5 minutes, stirring occasionally, until tofu is lightly golden.

4. Push tofu to the side of the pan. Crack in eggs and scramble gently until just set, then fold into the tofu mixture.

5. Stir in spinach and tomatoes. Cook 1–2 minutes until spinach is wilted and tomatoes are softened.

6. Stir in nutritional yeast. Taste and adjust seasoning. Serve immediately or divide into 4 meal prep containers.

Meal Prep Instructions

• Batch Prep: Cook the Full Recipe. Make the entire scramble at once. Cool and divide into 4 airtight containers. Refrigerate up to 4 days.

• Reheat: Microwave for 1.5–2 minutes, stirring halfway. Add a splash of water before reheating to prevent dryness. Or reheat in a skillet over medium heat for 3–4 minutes.

• Freeze for Later: Omit eggs before freezing; scramble eggs fresh when reheating. Freeze tofu base up to 1 month. Thaw overnight in fridge before reheating. 

🌱 Vegetarian Option

Already vegetarian.