Scrambled egg substitute with peppers and onions
This dish is a savory, plant-based scramble that mimics the texture and flavor of traditional scrambled eggs. It's typically made from a base of crumbled tofu or chickpea flour, combined with sautéed bell peppers and onions, and seasoned with spices like turmeric for color. It's a popular breakfast or brunch item in vegetarian and vegan cuisines, particularly in North America and Europe.
🍽️ Nutrition at a glance
This dish is generally high in protein and fiber, with a moderate amount of healthy fats depending on the cooking oil used. It provides a good source of iron, calcium, and B vitamins, with a typical serving containing roughly 200-250 calories.
Nutrition breakdown
| Calories | 220 kcal |
| Protein | 15 g |
| Carbs | 12 g |
| Fat | 12 g |
| Fiber | 4 g |
| Sugar | 5 g |
| Sodium | 380 mg |
| Iron | 3.5 mg |
| Calcium | 250 mg |
| Potassium | 420 mg |
| Vitamin C | 45 mg |
| Vitamin A | 120 mcg |
| Thiamin (B1) | 0.2 mg |
| Folate | 60 mcg |
| Magnesium | 40 mg |
Per 1 cup (220 g) · estimated, varies by recipe
💡 What's interesting
Nutritionally, it's a clever way to get a complete protein profile from plant sources like tofu. Culturally, it represents a modern adaptation of classic egg dishes, reflecting the growing global trend towards plant-based eating.
