Loaded Tofu Scramble

Loaded with sweet potato, peppers and mushroom - this tofu scramble will leave you satiated, as a great breakfast or lunch post-workout meal. Satisfyingly filling, this scramble will gear you up for a great day!

86.4 g
118.5 g
27.8 g


  • (184g) 1 cup (packed) Grated sweet potato 
  • (100g) Chopped mushrooms
  • (106g) (1 cup) Sweet mini peppers, finely diced 
  • (63g) 1/2 cup Finely diced red onion  
  • 1/2 tsp Salt
  • 1/4 tsp Ground pepper
  • (454g) 1 Bloc medium firm tofu
  • 2 tbsp Nutritional yeast
  • 1 1/2 tsp Onion powder
  • 1/2 tsp Turmeric
  • (154g) 1 cup Cooked kidney beans 
  • (40g) Handful of spinach


Preheat a non-stick skillet on medium heat. 

Cook the sweet potato, chopped mushrooms, sweet mini peppers, red onion until tender. Season with salt and pepper.

Use water if the veggies start sticking to the pan. Monitor the heat and stir often to help prevent this. 

Once the veggies are softer, crumble the medium tofu block over the pan.  Season with nutritional yeast, onion powder and turmeric. Stir and allow to cook down for a few minutes to cook down the tofu. 

When everything starts looking almost done, add in the cooked kidney beans and spinach. Mix well. When the beans are warmed through and the spinach is wilted, the tofu scramble is ready.

This recipe makes approximately 2 servings.

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