Quick RecipesHealthy EatingBreakfastVeganHigh ProteinGluten Free
Scrambled Tofu with Roasted Peppers
15 mins
Easy
Start your morning with a plate that feels as bright as it tastes. This protein-packed scramble combines the creamy texture of tofu with the sweet, charred notes of bell peppers for a breakfast that keeps you satisfied until lunch.
A plant-based, high-protein alternative to scrambled eggs. This dish uses firm tofu, nutritional yeast, and fresh peppers to deliver a savory, nutrient-dense breakfast in under 20 minutes.
Want a creamier texture? Add two tablespoons of unsweetened soy milk or coconut milk right at the end of cooking. It binds the spices to the tofu perfectly.
| Calories | 210 kcal |
| Protein | 18g |
| Fat | 10g |
| Carbohydrates | 12g |
I recommend sticking to extra-firm tofu. Silken tofu contains too much water and will turn into a purée rather than a scramble.
Store in an airtight container in the fridge for up to 3 days. Reheat in a pan with a splash of water.
Yes, all ingredients used here are naturally gluten-free.
Stewart Lucas is the founder of NutriGuide. With over a decade of clinical experience in nutrition, hormone balance, and dietetic consulting, Stewart simplifies home cooking with science-backed diet plans, healthy ingredient hacks, and easy culinary techniques.
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