Contains soy. Check the ingredients if you cook for someone with allergies.
A fully plant-based scramble: crumbled tofu with sweet peppers and spring onions, seasoned generously. All the protein of a classic egg breakfast, none of the cholesterol.
10 minPrep
10 minCook
20 minTotal
2Serves
Tofu Scramble with Sweet Peppers
by · Easy
Vegan
High protein
Source of fibre
Low sugars
Low salt
Contains soy. Check the ingredients if you cook for someone with allergies.
A fully plant-based scramble: crumbled tofu with sweet peppers and spring onions, seasoned generously. All the protein of a classic egg breakfast, none of the cholesterol.
10 minPrep
10 minCook
20 minTotal
2Serves
Nutrition
Per serving · 275 g
332kcal1386 kJ
Protein32.5 g65%
Carbohydrate11.6 g4%
Net carbs †6.12 g
Sugars5.73 g6%
Fibre5.44 g
Fat18.5 g26%
Saturates2.73 g14%
Salt †0.25 g4%
Calculated from 100% of ingredients. Some values are estimated or unavailable — marked below.
Estimated (partial coverage)
Low coverage
†Calculated
—No data
Amount · % of EU reference intake (RI) for an average adult (8,400 kJ / 2,000 kcal). Source: Max Rubner-Institut (2025): Bundeslebensmittelschlüssel (BLS), Version 4.0 - Deutsche Nährstoffdatenbank. Karlsruhe. DOI: 10.25826/Data20251217-134202-0 For general reference only — not medical or dietary advice.
Before you start
You'll need
cutting board
non-stick pan
santoku knife
wooden spoon
Ingredients
Quantities scale automatically · metric units (change in profile)
1 pinch
Common salt/table salt
15 ml
Olive oil
1 g
Paprika
10 g
Chilli pepper red, raw (optional)
50 g
Spring onion raw
400 g
Tofu
1 pinch
Pepper black, dried
1 g
Turmeric ground
150 g
Sweet pepper red, raw
1 pinch
Garlic powder
Instructions
1
Dice the sweet pepper and finely slice the spring onions and the chilli on a cutting board with a santoku knife.
2
Crumble the tofu with your hands into rough, scrambled-egg-sized pieces.
3
Heat the olive oil in a non-stick pan over medium-high heat and fry the pepper for 3 minutes. Add the tofu, season with garlic powder, salt and black pepper, and fry for 5 more minutes, stirring with a wooden spoon. Stir in the turmeric and paprika so the tofu turns golden.
4
Fold in the spring onions and chilli, give it one final minute in the pan and serve hot.
Before you start
You'll need
cutting board
non-stick pan
santoku knife
wooden spoon
Ingredients
Quantities scale automatically · metric units (change in profile)
1 pinch
Common salt/table salt
15 ml
Olive oil
1 g
Paprika
10 g
Chilli pepper red, raw (optional)
50 g
Spring onion raw
400 g
Tofu
1 pinch
Pepper black, dried
1 g
Turmeric ground
150 g
Sweet pepper red, raw
1 pinch
Garlic powder
Instructions
1
Dice the sweet pepper and finely slice the spring onions and the chilli on a cutting board with a santoku knife.
2
Crumble the tofu with your hands into rough, scrambled-egg-sized pieces.
3
Heat the olive oil in a non-stick pan over medium-high heat and fry the pepper for 3 minutes. Add the tofu, season with garlic powder, salt and black pepper, and fry for 5 more minutes, stirring with a wooden spoon. Stir in the turmeric and paprika so the tofu turns golden.
4
Fold in the spring onions and chilli, give it one final minute in the pan and serve hot.
Nutrition
Per serving · 275 g
332kcal1386 kJ
Protein32.5 g65%
Carbohydrate11.6 g4%
Net carbs †6.12 g
Sugars5.73 g6%
Fibre5.44 g
Fat18.5 g26%
Saturates2.73 g14%
Salt †0.25 g4%
Calculated from 100% of ingredients. Some values are estimated or unavailable — marked below.
Estimated (partial coverage)
Low coverage
†Calculated
—No data
Amount · % of EU reference intake (RI) for an average adult (8,400 kJ / 2,000 kcal). Source: Max Rubner-Institut (2025): Bundeslebensmittelschlüssel (BLS), Version 4.0 - Deutsche Nährstoffdatenbank. Karlsruhe. DOI: 10.25826/Data20251217-134202-0 For general reference only — not medical or dietary advice.