Go Back
Print
Recipe Image
Notes
Nutrition Label
–
+
servings
US Customary
Metric
Smaller
Normal
Larger
Print
Veggie Tofu Scramble
A veggie-packed tofu scramble with vegan pesto. Makes a healthy hot breakfast and works great for meal prep! (Gluten and dairy-free).
Course
Breakfast
Cuisine
American, vegan
Keyword
pesto tofu scramble, tofu scramble, tofu scramble recipe, veggie tofu scramble
Prep Time
5
minutes
minutes
Cook Time
15
minutes
minutes
Total Time
20
minutes
minutes
Servings
4
people
Calories
337
kcal
Author
Monica Davis
Ingredients
3
tablespoon
olive oil
1
small
onion
(diced)
2
cloves
garlic
(minced)
1
small
zucchini
(diced)
1
medium
head of broccoli chopped
1
(14 oz) container
extra firm tofu
(drained and pressed)
10
medium
cherry tomatoes cut in half
3
cups
baby spinach
(washed)
1/2
cup
vegan cheese
(like Dayia shreds or my homemade vegan cheese)
3
tablespoon
pesto
(or 1 tbsp dry herbs of choice)
salt and pepper to taste
sprinkle with pine nuts or chia seeds optional
US Customary
-
Metric
Instructions
Pour olive oil to a frying pan, add garlic and onion and sprinkle with salt.
Sauté onions and garlic in olive oil on medium-low until they become translucent.
Turn up the heat to medium and add diced zucchini and broccoli. Sauté for about 2 more minutes.
Add crumbled tofu and pesto or herbs. Stir frequently for about 5-8 minutes.
Add tomatoes, spinach, and cheese.
Mix in thoroughly for about 1-2 more minutes.
Top with more pine nuts, chia seeds, or more cheese.
Notes
Be sure to press your tofu to squeeze out excess water.
You can chop the veggies very small to hide them in with the tofu or leave them larger if you would like.
If you use larger pieces of veggies, your cook time may need to increase by a minute or two.
Nutrition
Serving:
1
cup
|
Calories:
337
kcal
|
Carbohydrates:
24
g
|
Protein:
15
g
|
Fat:
21
g
|
Saturated Fat:
3
g
|
Sodium:
364
mg
|
Potassium:
1086
mg
|
Fiber:
6
g
|
Sugar:
7
g
|
Vitamin A:
3590
IU
|
Vitamin C:
162.9
mg
|
Calcium:
180
mg
|
Iron:
3.7
mg