Giada Breakfast Tofu Scramble

This Giada Breakfast Tofu Scramble is a vibrant and flavorful start to your day, packed with fresh vegetables, aromatic spices, and hearty tofu. The combination of red bell pepper, shallots, and serrano chile creates a satisfying and spicy base that pairs perfectly with the tofu, while cumin and turmeric add layers of depth and warmth.

This scramble is not only quick and easy to whip up, but it’s also a great way to enjoy a protein-rich breakfast that’s both filling and nutritious. Whether you’re looking for a hearty morning meal or a tasty brunch option, this recipe is sure to become a favorite.

Whether you are making this Breakfast Tofu Scramble, Giada Italian Sausage and Egg Bake, or Giada De Laurentiis Caprese Frittata I’m sure you will love how delicious the recipe is.

Why This Recipe Works

I discovered this Giada Breakfast Tofu Scramble when I needed a quick and tasty breakfast that wouldn’t weigh me down. It was a game-changer—simple to make, packed with vibrant flavors, and incredibly satisfying.

What I love is how adaptable it is. Swap in your favorite veggies or adjust the spice level to your liking, and it still comes out delicious. It’s perfect for busy mornings or leisurely weekends and has become a staple in my kitchen for its ease and flavor.

Recipe Ingredients

Extra-Virgin Olive Oil: You’ll need about 2 tablespoons to sauté the veggies. It adds a nice richness and depth of flavor to the dish.
Red Bell Pepper: Chopped into small pieces, this adds a sweet, crunchy texture and a pop of color to the scramble.
Shallots: These are sliced into rings and sautéed to bring out a mild, sweet flavor that complements the spices.
Serrano Chile: This small, spicy chile gives the scramble a bit of heat. If you prefer less spice, you can remove the seeds or swap it for a milder pepper.
Garlic: One minced clove is all you need to add a fragrant, savory base to the dish.
Tofu: Use extra-firm tofu and make sure it’s well-drained and dried before crumbling it into the pan. This gives the scramble its hearty texture.
Ground Cumin: A warm, earthy spice that adds depth to the dish. If you don’t have cumin, ground paprika can be used as a substitute.
Black Beans: These add a satisfying protein boost and a creamy texture to the scramble. Make sure they’re well-rinsed before adding them to the mix.
Fresh Cilantro: Chopped cilantro brings freshness and brightness to balance the flavors. If you’re not a cilantro fan, you can use parsley instead.

The rest of the ingredients can be found in the recipe card below.

Step-by-Step Directions

Step One – Heat a medium sauté pan over medium-high heat and pour in the olive oil once the pan is hot. Add the chopped bell pepper, shallots, and serrano chile to the pan. Sauté for 2 to 3 minutes, stirring occasionally, until the bell pepper softens slightly.

Step Two – Add the minced garlic to the pan and cook for another minute, stirring constantly to prevent the garlic from burning. The aroma of the garlic should begin to fill the kitchen.

Step Three – Crumble the drained and dried tofu into the pan, breaking it into small pieces. Stir the tofu into the vegetables, ensuring it’s well combined. Sprinkle in the cumin, salt, turmeric, coriander, and cayenne, stirring frequently for about 4 minutes so the tofu absorbs the spices evenly.

Step Four – Add the drained and rinsed black beans to the pan, mixing them into the tofu mixture. Cook for an additional 2 minutes, stirring occasionally, until the beans are warmed through.

Step Five – Remove the pan from the heat and sprinkle the scramble with the chopped fresh cilantro. Serve immediately, either on its own or with a side of toast or tortillas for a complete breakfast.

How to serve

Serve this Breakfast Tofu Scramble with a side of warm, toasted tortillas. It’s perfect for scooping up the flavorful scramble, especially when you’re in the mood for something a little more filling.
If I have extra time, I like to pair it with sliced avocado or a simple side of roasted sweet potatoes. The creamy avocado balances out the spice from the serrano chile, and the sweet potatoes add a bit of natural sweetness.
When I have friends over for brunch, I’ll set up a toppings bar with options like salsa, hot sauce, and lime wedges, so everyone can customize their plates. It’s always a hit, and it turns this simple scramble into a fun, interactive meal!

Recipe FAQs and Variations

Can I use another protein instead of tofu?

Yes, you can substitute tofu with scrambled eggs or tempeh for a different texture. If you’re not vegan, eggs work great and cook similarly in this recipe.

What’s the best way to store leftover tofu scramble?

Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, just warm it in a skillet over medium heat or microwave for 1-2 minutes.

Can I make this less spicy?

Absolutely. If you prefer a milder dish, omit the serrano chile or replace it with a milder pepper like a bell pepper or poblano.

Can I add more veggies?

Of course! This scramble is flexible. You can toss in veggies like spinach, mushrooms, or zucchini to bulk it up and add more flavor. Just sauté them with the bell pepper and shallots.

Check out More Giada Recipes:

Giada Breakfast Tofu Scramble

Recipe by Giada De LaurentiisCourse: BreakfastCuisine: AmericanDifficulty: Easy

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

250

kcal

Ingredients

2 tablespoons extra-virgin olive oil
1 red bell pepper, cored, seeded, and cut into ⅓-inch dice
2 shallots, sliced into rings
1 serrano chile, diced small
1 garlic clove, minced
1 (12-ounce) container of extra-firm tofu, drained and dried well with paper towels
1¼ teaspoons ground cumin
1 teaspoon kosher salt
½ teaspoon ground turmeric
¼ teaspoon ground coriander
⅛ teaspoon cayenne pepper
1 (15-ounce) can black beans, drained and rinsed
¼ cup coarsely chopped fresh cilantro

Directions

Start by heating a medium sauté pan over medium-high heat. Once hot, pour in the olive oil and let it heat up.
Add the diced red bell pepper, sliced shallots, and diced serrano chile to the pan. Cook for 2 to 3 minutes, stirring frequently until the bell pepper starts to soften.
Stir in the minced garlic and cook for an additional minute, making sure it becomes fragrant but doesn’t burn.
Crumble the extra-firm tofu into the pan using your hands or a fork. Mix it gently with a rubber spatula to combine with the vegetables.
Sprinkle the ground cumin, kosher salt, ground turmeric, ground coriander, and cayenne pepper over the tofu mixture. Cook for 4 minutes, stirring often to ensure the spices are well distributed.
Stir in the black beans and cook for another 2 minutes, or until the beans are heated through. Sprinkle with the coarsely chopped fresh cilantro just before serving.

Nutrition Facts

4 servings per container

Amount Per ServingCalories250
% Daily Value *
Total Fat 16g 25%
Cholesterol 0mg 0%
Sodium 800mg 34%
Total Carbohydrate 22g 8%
- Dietary Fiber 6g 24%
Protein 15g 30%

* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.