Tofu Scramble with Roasted Vegetables

This vibrant Tofu Scramble with Roasted Vegetables is a satisfying plant-based breakfast that delivers impressive protein while staying perfectly aligned with Optavia's Lean & Green guidelines. Extra-firm tofu is crumbled and transformed into fluffy, golden scrambled "eggs" with the help of turmeric for color and nutritional yeast for a savory, slightly cheesy flavor that will surprise even the most devoted egg lovers. The roasted vegetables—colorful bell peppers and tender zucchini—add a delightful sweetness and textural contrast to the savory tofu scramble. Roasting brings out the natural sugars in the vegetables while maintaining their nutrient density, creating caramelized edges that add depth to every bite. The combination of protein-rich tofu and fiber-filled non-starchy vegetables creates a balanced meal that supports metabolic wellness and keeps you satisfied throughout your morning. This recipe is incredibly versatile and meal-prep friendly. The vegetables can be roasted ahead of time and reheated, while the tofu scramble comes together in just minutes on a busy morning. Whether you're new to plant-based eating or a seasoned vegan, this dish proves that healthy breakfast options can be both nutritious and delicious. Perfect for anyone following the Optavia program who wants to incorporate more plant-based meals, this tofu scramble provides approximately 30 grams of lean protein per serving while keeping calories and carbohydrates in check. The nutritional yeast adds B vitamins, while the colorful vegetables provide essential vitamins A and C, making this a nutritionally complete way to start your day.

Ingredients

• 7 ozextra-firm tofu, drained and pressed
• 1 cupbell peppers, diced into 1-inch pieces
• 1 cupzucchini, diced into 1-inch pieces
• as neededcooking spray
• 1/4 tspturmeric
• 2 tbspnutritional yeast
• 1/4 tspgarlic powder
• 1/4 tsponion powder
• 1/4 tspsalt
• 1/8 tspblack pepper
• 1 tbspfresh parsley, chopped optional

Method

1. Preheat oven to 425°F. Line a baking sheet with parchment paper. 0:04
2. Place the drained tofu block between paper towels or clean kitchen towels and press gently to remove excess moisture. Let it sit for 5 minutes with a light weight on top if possible. 0:05
3. Dice the bell peppers and zucchini into 1-inch pieces, keeping them roughly the same size for even roasting. 0:05
4. Spread the diced bell peppers and zucchini on the prepared baking sheet in a single layer. Spray lightly with cooking spray and season with a pinch of salt and pepper. 0:05
5. Roast the vegetables in the preheated oven for 25-30 minutes, stirring halfway through, until they are tender and lightly caramelized. 0:05
6. While the vegetables are roasting, crumble the pressed tofu into small, bite-sized pieces using your hands or a fork, resembling scrambled eggs. 0:05
7. In a small bowl, combine the turmeric, nutritional yeast, garlic powder, onion powder, salt, and black pepper. Mix well to create the seasoning blend. 0:04
8. Heat a non-stick skillet over medium heat and spray with cooking spray. 0:04
9. Add the crumbled tofu to the hot skillet and spread it out in an even layer. 0:04
10. Sprinkle the seasoning blend over the tofu and stir gently to coat all pieces evenly. Cook for 5-7 minutes, stirring occasionally, until the tofu is heated through and slightly golden. 0:06
11. Remove the roasted vegetables from the oven once they are tender and caramelized. 0:04
12. Plate the tofu scramble alongside the roasted vegetables. Garnish with fresh chopped parsley if desired and serve immediately. 0:05