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Tofu scramble with mushrooms and peppers in a large skillet with a serving spoon

Tofu Scramble with Mushrooms and Peppers

Lexi Battershell
If you are looking for a simple breakfast that comes together fast, this tofu scramble with mushrooms and peppers is a great place to start. It has the cozy feel of scrambled eggs but is completely plant based.
5 from 1 vote
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Prep Time 6 minutes
Cook Time 7 minutes
Total Time 12 minutes
Course Breakfast
Cuisine American
Servings 3 servings
Calories 213 kcal

Ingredients
 

  • 14 ounce block of extra firm tofu
  • 1 cup mushrooms sliced thinly
  • 1/2 cup yellow onion finely chopped
  • 1 red bell pepper finely chopped
  • 2 tablespoons olive oil
  • 3 tablespoons nutritional yeast
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Instructions
 

  • Press the tofu using a paper towel or clean cloth to remove excess moisture.
  • Heat olive oil in a skillet over medium heat.
  • Add chopped mushrooms, onion, and bell pepper. Pour on garlic powder, salt, and pepper. Sautee for about 3 minutes until vegetables are slightly softened.
  • Crumble the tofu directly into the skillet.
  • Stir in the nutritional yeast and cook for another 3 to 4 minutes until warmed through.

Notes

Be sure to squeeze out excess moisture from the tofu to avoid watery scrambled eggs.
Optional toppings: Chives, sliced avocados, hot sauce, salsa, dairy free or regular shredded cheese.
Storage: Allow to cool and store in the refrigerator for up to 3 days. Reheat on the stovetop with 1 tablespoon of oil.

Nutrition

Calories: 213kcalCarbohydrates: 12gProtein: 15gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 7gSodium: 476mgPotassium: 586mgFiber: 4gSugar: 5gVitamin A: 1243IUVitamin C: 53mgCalcium: 52mgIron: 3mg
Keyword Eggless breakfast burrito, Tofu Scramble, Tofu Scramble with mushrooms, Vegetable Tofu Scramble
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