Description
A fragrant, plant-based breakfast packed with Moroccan spices, tofu, and fresh veggies.
Ingredients
1 block firm tofu (pressed and crumbled)
2 tbsp olive oil
2 cloves garlic (minced)
1 cup diced zucchini
1 cup diced bell pepper
1 cup baby spinach
1 tsp ground cumin
1 tsp ground coriander
1 tsp smoked paprika
1/2 tsp turmeric
Pinch cinnamon
Salt & pepper to taste
Fresh parsley & lemon juice for garnish
Instructions
1. Press tofu for 10 minutes and crumble into pieces.
2. Heat olive oil in skillet over medium heat.
3. Sauté garlic for 30 seconds until fragrant.
4. Add vegetables and cook until tender.
5. Stir in tofu and spices; cook until golden.
6. Garnish with parsley and lemon juice; serve warm.
Notes
Pressing tofu removes excess water and improves texture.
Toast spices before adding tofu for deeper flavor.
- Prep Time: 10 mins
- Cook Time: 10 mins
- Category: Breakfast
- Method: Stovetop
- Cuisine: Moroccan
Nutrition
- Serving Size: 1 plate
- Calories: 280
- Sugar: 5g
- Sodium: 320mg
- Fat: 16g
- Saturated Fat: 2g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 6g
- Protein: 16g
- Cholesterol: 0mg
Keywords: Moroccan Tofu Veggie Scramble, vegan breakfast, tofu recipe