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An angled photograph of a vegan breakfast plate of tofu vegetable quinoa scramble.
5 from 1 vote

Tofu Quinoa Veggie Scramble

Author - Gena Hamshaw
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Yields: 4 servings


  • 2 teaspoons olive oil or a few tablespoons water or broth
  • 1 small white or yellow onion chopped
  • 1 cup bell pepper chopped
  • 1 cup zucchini halved lengthwise and then cut into thin, half-moon shapes
  • 2 cloves garlic minced
  • 1 15- ounce block of extra-firm tofu crumbled
  • 1 1/2 cups cooked quinoa or another grain that you've got leftover
  • 2 heaping tablespoons nutritional yeast
  • 1 teaspoon turmeric this is a generous amount; you can use 1/2 teaspoon less if you don't care for the taste but still want golden color
  • 1 1/2 teaspoons dried oregano
  • 1/2 teaspoon salt
  • Freshly ground black pepper to taste
  • A few handfuls baby spinach kale, or finely chopped greens (optional)
  • Juice of 1 lemon
  • For serving optional: Freshly chopped herbs, walnut parmesan, or yum sauce


  • Heat the oil (or water/broth) in a large, deep skillet over medium heat. Add the onion, peppers, and zucchini. Sauté the vegetables, stirring often, for 5-6 minutes, or until the onion is clear and soft. Add the garlic and sauté for one more minute, stirring constantly.
  • Reduce the heat to medium low, then add the tofu, quinoa, nutritional yeast, turmeric, oregano, salt, and pepper. Stir everything to combine well. Add the baby greens, if using, and continue cooking the scramble, stirring it gently, until the greens are tender and wilted (about 3 minutes). Stir in the lemon juice, taste the scramble, and add salt and pepper as needed. Serve with any toppings of choice alongside fresh fruit, toast, or any accompaniments you like.


Leftover scramble will keep for up to four days in an airtight container in the fridge.