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Tofu Scramble Recipe

This tofu scramble is a nutritious, heart-healthy breakfast that supports healthy blood pressure.

Made with turmeric, spinach, and bell peppers, it’s a flavorful plant-based option.

High in protein and packed with vibrant vegetables, this dish is a satisfying way to start your day.

Enjoy it as is or with a slice of whole-grain toast for a well-rounded breakfast.

Prep, cook, and total time	Calories per serving
Prep Time: 10 minutes Cook Time: 10 minutes Total Time: 20 minutes	Approximately 200 calories Firm tofu (½ block): ~100 calories Spinach (1 cup): ~10 calories Bell peppers (½ cup, diced): ~20 calories Olive oil (1 tsp): ~40 calories

Ingredients

Heat olive oil in a nonstick skillet over medium heat.
Add the diced bell peppers and sauté for 2–3 minutes until softened.
Stir in the crumbled tofu, turmeric, garlic powder, and salt-free seasoning. Cook for 5 minutes, stirring occasionally.
Add the spinach and cook for another 2 minutes, or until wilted.
Transfer the scramble to a plate, garnish with fresh parsley if desired, and serve warm.

Southwest Style: Add a pinch of smoked paprika and diced tomatoes for a smoky flavor.
Herb Infusion: Include fresh basil or cilantro for an aromatic touch.
Veggie Boost: Mix in shredded carrots or zucchini for additional nutrients.
Cheesy Delight: Sprinkle a small amount of nutritional yeast for a cheesy flavor.

Refrigerate leftovers in an airtight container for up to 2 days. Reheat in a skillet for the best texture.
Freeze portions in individual containers for meal prep. Thaw and reheat as needed.

Turmeric is known for its anti-inflammatory properties and adds vibrant color to the dish.
Spinach is high in potassium, a key nutrient for managing blood pressure.
Tofu provides a plant-based source of protein, making this meal both satisfying and heart-friendly.
Bell peppers add a dose of vitamin C and antioxidants for overall health.

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