Mound of scrambled tofu with kale garnish on white counter


Filled with wonderful plant-based protein and nutrient-rich veggies, this breakfast scramble is as healthy as it is tasty! Perfect for any brunch or breakfast, this quinoa-tofu scramble pairs nicely with whole grain toast, oven-roasted potatoes, and a fresh fruit salad for a satisfying meal.

Prep Instructions

  • Yield: 4 (1 cup) servings
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes

Recipe Ingredients

  • 1 box extra-firm tofu (water-packed)
  • 1 cup cooked quinoa
  • 1 tablespoon olive oil
  • 1 small onion, diced
  • 1 red bell pepper, diced
  • 5-6 mini portobello mushrooms, diced
  • 2 tablespoons liquid aminos
  • 2 tablespoons nutritional yeast flakes
  • 1 teaspoon garlic powder
  • 1 1/2 teaspoons onion powder
  • 1/4 teaspoon turmeric
  • 1 cup kale, chopped (lightly packed)


  1. Drain tofu and prepare quinoa according to directions.
  2. Heat oil in a frying pan over medium heat.
  3. Sauté veggies until onion is translucent and mushrooms are slightly browned.
  4. Crumble or cube tofu into pan with veggies and mix well.
  5. Cook over medium heat until tofu begins to take on a slightly firmer texture and any excess liquid is cooked off.
  6. Add quinoa and seasonings to pan and stir until completely combined.
  7. Cook a few more minutes to fully combine flavors.
  8. Turn off burner, and gently toss in kale.
  9. Serve immediately!

Nutritional Data

Calories: 219.23
Fat: 10.28 g
Saturated Fat: 1.36 g
Cholesterol: 0 mg
Sodium: 465 mg
Carbohydrates: 20.01 g
Fiber: 3.07 g
Sugars: 3.08 g
Protein: 16 g
© AdventHealth