Pumpkin Tofu Scramble
Start your day with the perfect fall-inspired breakfast! This Pumpkin Tofu Scramble is packed with flavor, color, and nutrients, making it an easy, hearty, and healthy choice.
Equipment
- Large skillet
- grater
- spatula
- Measuring spoons
Ingredients
- 1 tablespoon 15 ml peanut oil
- 2 cloves garlic grated
- ½ cup 53 g chopped onion
- ¼ cup 30 g nutritional yeast
- ¼ teaspoon ground black pepper to taste
- ½ teaspoon fine sea salt
- 1 teaspoon dried sage
- ⅛ teaspoon ground nutmeg
- ½ teaspoon paprika
- ½ teaspoon dried oregano
- 16 ounces 454 g firm tofu, drained and crumbled
- 1½ cups 366 g pumpkin purée
Instructions
- Heat the peanut oil in a large skillet over medium heat.
- Add the grated garlic and chopped onion.
- Cook for about 2 minutes until fragrant and tender.
- Stir in the nutritional yeast, black pepper, sea salt, dried sage, ground nutmeg, paprika, and oregano.
- Cook for an additional 1 minute, allowing the spices to bloom.
- Add the crumbled tofu to the skillet and cook for about 5 minutes, stirring occasionally, until slightly browned.
- Gently fold in the pumpkin purée and cook until heated through, about 2 minutes.
- Serve immediately, either on its own or with toast, tortillas, or over a bed of greens.
Notes & Wine Advice
Serving Tip:
Serve with crusty bread, avocado slices, or sprinkle with fresh herbs like parsley or chives for added freshness.
Wine Advice:
Pair with a light, sparkling cider or an herbal tea for a wholesome breakfast experience.
Nutrition values
Calories: 180 kcal | Carbohydrates: 12 g | Protein: 16 g | Fat: 9 g | Sugar: 2 g