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Breakfast recipe · from the recipe book

Pepper and Onion Tofu Scramble with Toast

Soft, golden tofu crumbles studded with sweet peppers and onion, warmly spiced and served with crisp whole-wheat toast.

Pepper and Onion Tofu Scramble with Toast

Ingredients

  • 1¾ lb800 gFirm tofupatted dry
  • 1½ tbsp20 gOlive oil
  • 1½ medium150 gYellow oniondiced
  • 1 cup chopped150 gRed bell pepperdiced
  • 1 medium120 gGreen bell pepperdiced
  • 2 cloves6 gGarlicminced
  • ¾ tsp2 gGround turmeric
  • 1 tsp2 gGround cumin
  • ¾ tsp2 gPaprika (sweet or smoked)
  • ¾ tsp2 gGarlic powder
  • ¾ tsp4 gSalt
  • ½ tsp1 gBlack pepper
  • ¼ cup (60 ml)60 gSoy milk, original
  • 2 cups loosely packed60 gBaby spinach
  • 2 medium30 gGreen onionsthinly sliced
  • 8 slices256 gWhole-wheat bread

Steps

  1. Dice the yellow onion, red bell pepper and green bell pepper, mince the garlic and thinly slice the green onions; set each aside.
  2. In a small bowl, stir the turmeric, cumin, paprika, garlic powder, salt and black pepper into the soy milk to make a spice sauce.
  3. Crumble the tofu by hand into bite-size pieces.
  4. Heat the olive oil in a large skillet over medium heat. Add the yellow onion, red bell pepper and green bell pepper and cook, stirring, for 6 to 7 minutes until soft and lightly browned.
  5. Add the garlic and cook for 30 seconds until fragrant.
  6. Add the tofu and cook for 4 to 5 minutes, stirring now and then, until it's hot and a little golden.
  7. Pour the spice sauce over the tofu and stir for 2 minutes until evenly yellow and creamy.
  8. Fold in the baby spinach and cook for 1 minute until just wilted.
  9. Meanwhile, toast the whole-wheat bread until crisp.
  10. Divide the scramble among plates, scatter the sliced green onions over the top and serve with the toast, two slices per plate.

Check labels: Vegan when you buy whole-wheat bread labeled vegan.

Check labels: Dairy-free when you buy whole-wheat bread made without milk.

Contains: Gluten, Soy. Some brands contain milk, egg.

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Saved in the Every Helping recipe book on October 24, 2026.

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