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  • BeWellAdmin

Vegan Tofu Veggie Scramble


  • 1 white/yellow onion

  • 1 bell pepper (chopped)

  • 1 zucchini (halved length wise then cut into thin, half-moon shapes)

  • 1/2 tsp salt

  • juice of 1 lemon

  • 2 cloves garlic, minced

  • 1 block extra firm tofu (crumbled)

  • 1/2 tsp black pepper

  • 1.5 cups water

  • 1/2 cup quinoa

  • 1 tsp turmeric

  • 1.5 tsp oregano

  • 1 cup spinach

  • 2 tbsp nutritional yeast


  1. Rinse quinoa in fine mesh strainer, then drain it completely

  2. Add 1/2 cup of quinoa in a saucepan with 1.5 cups of water. Bring to a boil. then reduce the heat to low. Cover the pot and simmer where the water is just bubbling for about 15-20 minutes or until water is completely absorbed. Turn off heat and let sit for 5 minutes.

  3. While quinoa is cooking, wash and prep all of the ingredients

  4. Heat some oil (olive oil, canola oil, etc) in a large skillet over medium heat. Add the onion, peppers, and zucchini. Sauté the vegetables. stirring often, for 5-6 minutes. Add the garlic and sauté for 1 more minute, stirring constantly.

  5. Reduce the heat to medium-low and once the quinoa is ready, add the quinoa, tofu, nutritional yeast, turmeric, oregano, salt & pepper. Stir everything and combine well. Add spinach and cook for 2-3 minutes. Stir in the lemon juice, taste the scramble and add more salt and pepper as needed. Enjoy!

Recipe adapted from 


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