One of my all-time favorite dishes is the Turmeric Tofu Vegetable Stir Fry, which is 100% plant-based, vegan, and gluten-free. In fact, you’ll find this classic dish is a staple in plant-based cuisine, with versions found in plant-based restaurants across the country as a delicious tofu breakfast dish. This rich and flavorful stir-fried turmeric dish will satisfy everyone’s taste. With a hint of earthy veggies and sun-dried tomatoes, this hearty tofu stir-fry easily goes from breakfast to dinner. You’ll be surprised how a mixture of crumbled tofu and turmeric can replace eggs on the table.
This turmeric tofu stir-fried greens recipe pairs spicy seasonings with scallions, garlic, mushrooms, leafy greens and sun-dried tomatoes. With just 9 ingredients (not including pantry staples), you can have this breakfast tofu recipe on the table in 20 minutes. Serve it with avocado and rustic whole-wheat toast for breakfast, brunch, or even dinner. I like to use whatever vegetables I have growing in my garden, whether it’s spinach, kale, chard or mustard greens, you can look for whatever is in season that works for you.
Nutrition Notes
This turmeric stir-fried greens and tofu recipe is packed with star nutrients, including protein, fiber, vitamins C, E and K, folate, iron, magnesium, calcium and phytochemicals associated with health protection. This recipe is also vegan and gluten-free.
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Make this vegan, gluten-free Savory Turmeric Tofu Vegetable Scramble recipe filled with hearty veggies, mushrooms, and delicious spices as a plant-based alternative to scrambled eggs. In less than 20 minutes, this breakfast tofu is ready to serve.
- 1 (14 oz) package extra firm tofu
- 2 tablespoons nutritional yeast
- 2 teaspoons turmeric
- ½ teaspoon smoked paprika
- 1/4 teaspoon Black pepper
- Pinch of sea salt (optional)
- 2 tablespoons Plant-based milks, plain, no added sugar (i.e. oat, soy, almond milk)
- 1 tablespoon Extra virgin olive oil
- 2 green onions, sliced
- 2 cloves garlic, minced
- 6 ounces (about 2–1/4 cup) sliced mushrooms
- 2 cups loosely packed chopped vegetables (i.e. mustard, kale, spinach, kale)
- ¼ cup sun-dried tomatoes, chopped
- Remove the tofu from the package, wrap the tofu in paper towels, then place it between two plates with something heavy on top and press for 5 minutes to allow the excess liquid in the tofu to drain out. (Alternatively, you can use a tofu press – learn more here.)
- Place the tofu in a bowl and break it up with your hands to get a crumbly texture. Add nutritional yeast, turmeric, smoked paprika, black pepper, salt (optional) and plant-based milk.
- Heat olive oil in a frying pan and sauté onions, garlic and mushrooms for about 5 minutes.
- Add the crumbled tofu, chopped vegetables, and sun-dried tomatoes and sauté until the vegetables begin to wilt (about 2 minutes). Serve immediately. Serve with avocado slices, if desired.
- Makes 6 servings (about 3/4 cup each)
notes
Learn how to press tofu here.
- Preparation time: 12 minutes
- Cooking time: 7 minutes
- category: breakfast
- gourmet food: American
Nutrition
- Serving size: 1 serving
- Calories: 152
- sugar: 2 grams
- sodium: 71 mg
- fat: 9 grams
- Saturated fat: 1 g
- carbohydrate: 8 grams
- fiber: 3 grams
- protein: 14 grams
Keywords: breakfast tofu, breakfast tofu, fried tofu
For other plant-based breakfast ideas, check out some of my favorites:
Steel-cut oats with pears, ginger and dates
Best avocado toast
Super Berry Quinoa Acai Bowls
Creamy Peach Yogurt Parfait
Asparagus and Dill Tofu Omelette
Coconut Cherry Chocolate Vegan Waffles
Berry Bowl with Quinoa and Walnuts
Delicious oatmeal with spinach, mushrooms and tofu
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