Sweet Peas and Saffron · by Annie Holmes★ 5.0 (17)
Tofu Scramble
NUTRITION · PER SERVING30M COOK
CAL 7%·PRO 25%
CARBS 7G21% OF CAL
3G FIBER3G SUGAR1G OTHER
FAT 8G52% OF CAL
1G SAT7G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A plant-based scrambled egg alternative made with tofu, turmeric, and nutritional yeast, loaded with vegetables. This vegan breakfast is high in protein and ready in 20 minutes.
mainamericanegg dishtofu🍳 skilletdairy freegluten freeveganvegetarian
View the full recipe on Sweet Peas and Saffron →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 tablespoon olive oil
- 1/2 bunch asparagus (chopped, ends removed)
- 1 cup mushrooms (sliced)
- 1 cup bell pepper (chopped)
- 12 oz extra firm tofu (crumbled)
- 1/2 cup water
- 1/2 teaspoon salt
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1/2 teaspoon turmeric
- 3 tablespoons nutritional yeast
At a glance
PER SERVING · TIME 30M
CAL 7%·PRO 25%
CARBS 7G21% OF CAL
3G FIBER3G SUGAR1G OTHER
FAT 8G52% OF CAL
1G SAT7G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 10m
- Sodium
- 306mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 411mg
- Calcium
- 256mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 306MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.