Quinoa, Tofu, Veggie Scramble (High Protein)
If you are looking for a high protein, quick, and comforting breakfast option my 10-Minute Quinoa Tofu Veggie Scramble is your answer! This savory, nourishing, and super high protein vegan breakfast recipe has about 14 grams of protein per serving. This is more protein than your regular scrambled eggs, and it fits perfectly into a plant-based diet. This yummy breakfast comes together in 10 minutes and uses only a few simple ingredients.
Equipment
- 1 frying pan or skillet
Ingredients
- 1 ½ cups cooked or frozen quinoa or ½ cup uncooked quinoa (if preparing quinoa)
- 1 cup vegetable broth (if preparing quinoa)
- 1-2 T olive oil
- ½ cup zucchini cut in quarters
- ½ cup diced onion
- ½ cup cherry tomatoes cut in half
- ½ cup bell pepper chopped
- 2 cloves garlic chopped
- 14 oz. extra firm organic tofu
- ½ cup black beans drained and rinsed
- ½ t onion powder
- ½ t garlic powder
- ¼ t red pepper flakes
- ½ t turmeric
- 1 t or more nutritional yeast (optional)
- salt and pepper
Instructions
- Over medium heat, saute vegetables (zucchini, onion, tomatoes, and bell pepper) in olive oil until tender. Season the veggies with salt and pepper.
- If you do not have prepared quinoa, cook the quinoa. Cook the quinoa in vegetable broth. To cook the quinoa, combine quinoa and broth and bring to a boil over medium heat. Cover and turn heat down to low. Cook for approximately 15 minutes, or until the quinoa is tender.
- Drain tofu, blot with a paper towel to remove extra moisture, and crumble into the pan.
- Add the quinoa and black beans to the pan along with the spices.
- Over low heat, stir the ingredients together until the tofu and quinoa are slightly crispy and the scramble has a nice golden color.
- Taste your scramble and season as needed.
Notes
This recipe contain approximately 14 grams of protein per serving!
See the article above for more information about cooking quinoa.
If you have a different type of tofu on hand, please see the article above.