Vegan Tofu & Veggie Scramble Recipe (Protein) Info
We’ve jotted down some key bits of important information about our protein-packed vegan tofu & veggie scramble recipe that we think you need to know before we get started.
Servings: 3-4 small sized portions
Protein Source: Tofu and nutritional yeast
Vegan Tofu & Veggie Scramble Recipe (Protein) Ingredients
– 1/2 a block of crumbled firm tofu
– 1/4 cup of finely diced bell peppers
– 1/4 cup of chopped zucchini
– 1 tbsp of nutritional yeast or nutritional yeast substitute (for cheesy flavour and added protein)
– 1/4 tsp of organic turmeric (for color and mild flavour)
– 1 tsp of olive oil or coconut oil
– 1 tbsp of unsweetened plant-based milk (for creaminess)
– Pinch of salt, pepper, paprika and a plant-based hot sauce of your choice.
Vegan Tofu & Veggie Scramble Recipe (Protein) Cooking Instructions
1. Heat the oil in a non-stick pan over medium heat.
2. Add the crumbled tofu and organic turmeric, stirring gently to coat the tofu.
3. Add the bell peppers and zucchini, cooking for 5-7 minutes until softened.
4. Sprinkle in the nutritional yeast, salt, pepper, paprika and stir to combine. Add plant-based milk if desired for a creamier texture.
5. Cook for another 2-3 minutes, then remove from heat.
6. Let cool before serving. Serve as-is or with whole-grain sourdough toast and your fav plant-based hot sauce.
Tina Green is a culinary researcher and food development specialist focused on the mechanics of plant-based cooking and recipe formulation. With a deep understanding of ingredient functionality, allergen cross-contamination, and nutritional preservation, she analyses food profiles to make plant-based eating accessible and accurate. Her work relies on strict kitchen metrics, flavour pairing data, and texturizer science to elevate everyday vegan cooking.
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