Vegan Egg Scramble

🌱 If you’re new to the vegan world, this is a GREAT starter for breakfast!


✨Tofu is extremely versatile, easy to prepare and is customizable to the items you have on hand. Considering it has a soft texture, 🍳 that makes it perfect for a breakfast scramble.


🙋🏻‍♀️ As a “flexitarian”, I absolutely love incorporating tofu into my lifestyle  🔑 because it’s filling and packed with protein!




Serving Size: 1/2 entire serving
  • Protein - 16 g
  • Carbs - 11 g
  • Fat - 5 g


  • 1 teaspoon minced garlic
  • 1/4 cup sweet vidalia onion, diced
  • 8 ounces organic sprouted tofu, drained
  • *1/4 cup nutritional yeast
  • 1 teaspoon lemon juice
  • 1/2 teaspoon salt + pepper
  • *1/4 teaspoon turmeric powder
  • *pinch of black salt

Cooking Utensils

  • medium non-stick skillet
  • small mixing bowl


  1. Coat a non-stick with olive oil spray and bring to medium heat. Add garlic and diced onion and sauté until golden and fragrant, about 3-4 minutes.
  2. While onions are sautéing, add tofu to a small bowl and crumble with your fingers. Stir in nutritional yeast, lemon juice, turmeric powder, salt and pepper (and pinch of black salt).
  3. Add tofu mixture to onions and cook for 2-3 more minutes, until tofu is heated all the way through.
  4. Serve in a wrap, skinny bagel or on toast!




  • The upside to using tofu is that it doesn’t become rubbery after being re-heated! So it’s great for leftovers.
  • If you don’t like the flavor of turmeric, toss it.
  • Nutritional yeast can be swapped for a vegan shredded cheddar.
  • If you’re not 100% vegan, you likely won’t need to purchase the black salt. Black salt gives the tofu a “yolk-like” flavor.
  • If you desire a rich and creamy texture, try adding a tablespoon of vegan cream cheese.

Additional Information

Approximately 153 calories per serving

Calories may vary depending on the brand of ingredients, substitutions and serving size.

Vegan, Low Carb, Gluten Free, Dairy Free

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