Tofu & Vegetable Scramble
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Crumbly tofu scrambled with black beans, bell peppers, mushrooms, and vegetables, seasoned with turmeric and black salt. A satisfying vegan breakfast or light meal any time of day.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 2- 1 block extra firm tofu, drained and pressed (learn how here)
- ~1/4 cup water, to sauté
- 1/2 onion, diced small
- 2 clove garlic, minced
- 1/3 cup zucchini, halved lengthwise and sliced
- 1/3 cup finely diced bell peppers
- 1/3 cup sliced mushrooms
- 1/3 cup black beans
- 2 tablespoons nutritional yeast
- 1/2 teaspoon turmeric
- 1/8 teaspoon freshly ground black pepper
- 1/2 teaspoon cumin (optional but recommended)
- 1/4 teaspoon chili powder (optional but recommended)
- ~1/4-1/2 teaspoon kala namak (Indian black salt for the eggy flavor; highly recommended!)
- Salt, to taste
At a glance
PER SERVING · TIME 20M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 5m
- Cook
- 15m
- Sodium
- 685mg
- Total sugar
- 5g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1085mg
- Calcium
- 700mg
- Iron
- 7mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 685MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.