Spiced Tofu and Edamame Breakfast Scramble

Vibrant turmeric-seasoned scrambled tofu tossed with shelled edamame, tender kale, and savory nutritional yeast.

• Prep: 10 min
• Cook: 10 min
• Total: 20 min
• Servings: 2
• Cuisine: American
• Difficulty: Easy
• Cost: $3.40/serving

Dietary

• Vegetarian
• Vegan
• Gluten-Free
• Dairy-Free
• Nut-Free
• Low-FODMAP
• Low-Calorie
• High-Protein
• High-Fiber
• Pescatarian
• Low-Sugar
• Low-Saturated-Fat
• Low-Cholesterol
• Egg-Free
• Low-Carb

Tags

• sauté
• savory
• healthy
• quick
• one-pot

Ingredients

• 14 ounce firm tofu (drained, pressed, and crumbled)
• 1 cup shelled edamame (thawed)
• 1 tablespoon garlic-infused olive oil
• 2 cup kale (stems removed, chopped)
• 0.5 cup carrots (grated)
• 3 tablespoon nutritional yeast
• 0.5 teaspoon ground turmeric
• 0.5 teaspoon ground cumin
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper (ground)

Instructions

1. Heat 1 tablespoon garlic-infused olive oil in a large skillet over medium-high heat for 1 minute.
2. Add 2 cups chopped kale leaves and 1/2 cup grated carrots, sautéing for 3 minutes until kale begins to soften.
3. Add 14 ounces crumbled firm tofu and 1 cup thawed shelled edamame to the skillet.
4. Sprinkle in 3 tablespoons nutritional yeast, 1/2 teaspoon ground turmeric, 1/2 teaspoon ground cumin, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
5. Cook, stirring frequently, for 5 minutes until the tofu is heated through and evenly coated in spices.
6. Divide evenly between 2 storage containers or serving bowls.

Notes

Reheats cleanly in a nonstick skillet or microwave without drying out.

Nutrition (per serving)

• Calories: 290
• Protein: 24.6 g
• Carbohydrates: 22 g
• Fat: 12.8 g
• Fiber: 8.2 g
• Sodium: 719 mg
• Saturated Fat: 1.2 g
• Sugar: 2.3 g