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Tofu scramble with zucchini, bell pepper, and edamame.

Veggie Tofu Scramble with Edamame

A hearty tofu scramble with veggies, turmeric, and edamame for an extra protein boost.
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Author Kori Butler
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Breakfast
Cuisine American
Servings 4
Calories 199 kcal

Ingredients
 
 

  • 1 tablespoon olive oil
  • 1 small onion (diced)
  • 1 medium red bell pepper (chopped)
  • 1 small zucchini (diced)
  • 14 ounce block firm tofu (pressed and crumbled)
  • 1 cup shelled edamame (thawed if frozen)
  • 1 cup baby spinach
  • 1 teaspoon turmeric
  • 1 teaspoon garlic powder
  • 2 tablespoons nutritional yeast
  • Salt and pepper to taste
  • Flexitarian option: 1 cup cooked shredded chicken or turkey

Instructions
 

  • Heat olive oil in a skillet. Cook onion, pepper, and zucchini 5 minutes until softened.
  • Add tofu, edamame, spinach, turmeric, garlic powder, and nutritional yeast. Cook 5–7 minutes, stirring fr

Video

Kori's Tips

For more helpful hints, substitution ideas, cooking tips, and other delicious recipes check out my post above.
FLEXITARIAN: For a protein boost, stir in 1 cup cooked shredded chicken or turkey when adding the tofu.
TIPS: Pressing tofu before crumbling makes the texture meatier and helps it soak up flavor. For even more color, toss in mushrooms or cherry tomatoes.
VARIATIONS: Swap edamame for black beans, chickpeas, or even lentils. Add vegan cheese for a creamy finish, or spice it up with salsa or hot sauce.
SERVING SUGGESTIONS: Serve with avocado toast, wrap it in tortillas for a breakfast burrito, or pile it over roasted potatoes.

Nutrition

Calories: 199kcalCarbohydrates: 14gProtein: 15gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 4gSodium: 15mgPotassium: 471mgFiber: 5gSugar: 4gVitamin A: 1694IUVitamin C: 47mgCalcium: 174mgIron: 3mg
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