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Thrive On

Spicy Tofu Scrambler

Low SodiumLow PotassiumLow PhosphorusLow ProteinVegetarianHeart HealthyDiabetes-FriendlyNut-FreeNo ShellfishGluten-FreeDairy-FreeAmericanBreakfast
tofu recipetofu recipe
Serves 2 (1 serving = ½ cup)
Active time: 10 minutes
Total time: 30 minutes

Nutrition Per Serving

  • Calories213 cal
  • Total Fat13 g
  • Saturated Fat2 g
  • Trans Fat0 g
  • Cholesterol0 mg
  • Sodium24 mg
  • Carbohydrates10 g
  • Protein18 g
  • Phosphorus242 mg
  • Potassium467 mg
  • Dietary Fiber2 g
  • Calcium274 mg


  • 1 teaspoon olive oil
  • ¼ cup red bell pepper, chopped
  • ¼ cup green bell pepper, chopped
  • 1 cup firm tofu (choose less than 10% calcium)
  • 1 teaspoon onion powder
  • ¼ teaspoon garlic powder
  • 1 clove garlic, minced
  • ⅛ teaspoon turmeric


A mixture of spices and veggies makes this vegan, protein-packed tofu scrambler a tasty breakfast alternative. You won’t even miss the eggs!


  1. In a medium-sized, nonstick skillet, sauté garlic and both bell peppers in olive oil.
  2. Rinse and drain tofu and crumble it into the skillet. Add the remaining ingredients.
  3. Stir and cook on low to medium heat until the tofu turns a slight golden brown, about 20 minutes. Water will evaporate out of the mixture.
  4. Serve tofu scrambler warm.