Veggie-avocado tofu scramble

Plus, a secret topping that adds more protein.

“Not only does nutritional yeast provide a nutty, cheesy flavor, but two tablespoons offer nine grams of protein,” says Lauren Blake, RD, Columbus, Ohio-based founder of Whole Living Lauren. “Look for a brand that is fortified with vitamin B12, which many athletes, especially vegans, lack.”

Serves 4

This recipe is part of our meal prep series. Click here for the full plan.

Photography and styling by Julia Gartland


2 tablespoons olive oil, divided
1 8-ounce package white mushrooms, sliced
¼ cup green onions, diced
1 cup kale, de-stemmed and chopped
1 14-ounce package extra-firm tofu, pressed and patted dry
¼ cup nutritional yeast
1 teaspoon paprika
1 teaspoon garlic powder
1 teaspoon turmeric
1 avocado, peeled and chopped
Sea salt



Heat a large skillet over medium heat and add one tablespoon of olive oil. Add the mushrooms and cook until they have released their moisture and started to caramelize, about five minutes.


Add the green onions and kale and cook for another five minutes.


Push the veggies to the side of the pan and add the remaining tablespoon of olive oil. Using your hands, crumble the tofu into the pan.


Add the nutritional yeast and all of the spices, then stir everything and cook until the tofu starts to brown slightly, about eight to 10 minutes. Remove from heat and place in an airtight container.


Place the avocado in a separate airtight container and store everything in the fridge.



Microwave the scramble for one minute then top with avocado. Season with salt and pepper as desired.