Turmeric Tofu Scramble Breakfast Bowl

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-03 · Updated 2026-04-03

A protein-packed, aromatic tofu scramble with turmeric, black pepper, and fresh veggies—ready in 15 minutes for a vibrant start. This vegetarian-inspired breakfast (vegan) ready in about 15 minutes combines pressed and crumbled firm tofu, olive oil, diced red bell pepper into a breakfast that fuels the morning without the midday crash — make-ahead-friendly and balanced enough to anchor the first meal of the day. Each serving lands at about 310 calories and feeds 2, so it sits comfortably in a weekly breakfast rotation alongside fruit, yogurt, or coffee. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 14 oz, pressed and crumbled firm tofu
• 1 tbsp olive oil
• 1/2, diced red bell pepper
• 1/4, diced onion
• 1/2 tsp turmeric powder
• 1/4 tsp black pepper
• 2 tbsp nutritional yeast
• 1/4 tsp salt
• 2 tbsp, chopped chives
• 1/2, sliced avocado

Instructions

1. Step 1: Heat 1 tbsp olive oil in a non-stick skillet over medium heat. Add 1/4 diced onion and 1/2 diced red bell pepper, and cook for 4 minutes until softened and slightly caramelized.
2. Step 2: Add 14 oz crumbled pressed tofu to the skillet, then sprinkle in 1/2 tsp turmeric, 1/4 tsp black pepper, and 1/4 tsp salt. Stir continuously for 5 minutes until the tofu is evenly coated and begins to brown slightly at the edges.
3. Step 3: Stir in 2 tbsp nutritional yeast and cook for 2 more minutes until the tofu is golden and slightly crispy in spots, releasing a nutty aroma.
4. Step 4: Remove from heat and fold in 2 tbsp chopped chives. Serve immediately over a bed of 1/2 sliced avocado, allowing the warm tofu to slightly soften the avocado.