Vegan Tofu Scramble with Roasted Vegetables
Ready in 40 min. Dinner recipe. A protein-packed, savory dinner that mimics scrambled eggs without any animal products. Get step-by-step instructions, nutr
Instructions
Step 1
Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
Step 2
In a large bowl, toss diced bell pepper, zucchini, red onion, and cherry tomatoes with 2 tablespoons olive oil. Spread evenly on the baking sheet and roast for 20-25 minutes until tender and slightly caramelized.
Step 3
While vegetables roast, press tofu between paper towels or a clean kitchen towel to remove excess moisture. Crumble into medium-sized pieces with your hands or a fork.
Step 4
Heat remaining 1 tablespoon olive oil in a large non-stick skillet over medium heat. Add crumbled tofu and cook for 5 minutes, stirring occasionally.
Step 5
Add turmeric, nutritional yeast, garlic powder, onion powder, black salt (if using), and black pepper to the tofu. Stir well to combine and cook for another 3-4 minutes until heated through and evenly colored.
Step 6
Add fresh spinach to the skillet and cook for 1-2 minutes until wilted. Remove from heat.
Step 7
Divide roasted vegetables among four plates. Top with tofu scramble. Garnish with fresh parsley and serve with avocado slices on the side.
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Nutrition Facts
Per serving
Approximate values based on standard ingredients
