Scrambled Tofu with Veggies – Tofu Veggie Scramble Fiesta

Created by Amanda D’Souza

Reviewed by Registered Dietitian Sarah Tappan

Hola, fabulous moms! Let’s spice things up with a breakfast recipe that’s as vibrant and exciting as a salsa dance. Introducing my Tofu Veggie Scramble Fiesta—a fiesta of flavors that kept my gestational diabetes under control while tickling my taste buds!

Picture this: a colorful medley of bell peppers, spinach, and juicy tomatoes, all sautéed to perfection. And in the spotlight, we have crumbled tofu, playing the role of scrambled eggs with a plant-based twist.

During my pregnancy, this recipe became my morning dance partner. It’s packed with protein, vitamins, and all the goodness that kept me energized throughout the day. Plus, it’s vegan-friendly, so it’s perfect for those who like to keep it plant-powered. So, put on your chef hat, grab that skillet, and get ready to salsa into a Tofu Veggie Scramble Fiesta!

Print Recipe

Scrambled Tofu with Veggies – Tofu Veggie Scramble Fiesta

Cuisine: Vegan Courses: Breakfast Recipe Keys: Dairy Free Gestational Diabetes Friendly Gluten Free Vegan V Vegetarian

Difficulty: Beginner Prep Time 15 mins Cook Time 15 mins Total Time 30 mins

Servings: 1

Description

Calling all moms-to-be who love a burst of flavors and a plant-powered breakfast! Tofu Veggie Scramble Fiesta is a colorful, vibrant, and protein-packed recipe that will make your taste buds do a happy dance. Imagine a medley of bell peppers, spinach, and juicy tomatoes, sautéed to perfection and combined with crumbled tofu. This vegan-friendly breakfast option is not only delicious but also a great source of essential nutrients for you and your little one. Say hello to a fiesta of flavors and enjoy a nutritious breakfast that keeps your gestational diabetes in check

Ingredients

Scale

1/2x 1x 2x 3x

• ¹⁄₂ cup firm tofu, crumbled
• ¹⁄₂ cup mixed veggies (bell peppers, spinach, tomatoes)
• 1 tbsp Olive oil
• Salt and Pepper to taste

Instructions

1. Heat the olive oil in a non-stick skillet over medium heat

2. Add the veggies and sauté until they're tender

3. Add the crumbled tofu, season with salt and pepper, and cook for a few more minutes until the tofu is heated through

4. Serve hot and enjoy this nutritious, vegan-friendly breakfast

Note

Leftover tofu veggie scramble can be stored in an airtight container in the refrigerator for up to 2 days. Reheat it in a skillet or microwave until heated through before serving. Feel free to add fresh herbs or spices to enhance the flavors when reheating.

Keywords: gestational diabetes vegan breakfast, tofu scramble for gestational diabetes, plant-based breakfast for diabetes, diabetic-friendly vegan recipe, nutritious breakfast for pregnant women with diabetes, protein-rich breakfast for gestational diabetes.