Sunday, April 29, 2012

Vegan Tofu Scramble

I used to love EGGS, but that was when I raised my own chickens.  I always had a difficult time eating eggs at restaurants or even eating store-bought eggs because they just weren't the same as my fresh, free-range and totally loved chicken eggs.  So when we had to give up the chickens, I really didn't have any issues with giving up eggs.

But I do miss a SAVORY breakfast.  I don't care for sweet stuff in the morning--at least not to eat ; ).  I started researching vegan breakfast ideas and came across scrambled tofu months and months ago.  But it was one of those recipes that I totally shied away from.  Really?  You think I'm going to buy that scrambled eggs and scrambled tofu are pretty much the same thing?!?  Even I know there are some crazy ass vegans out there who are trying to turn us all into hippies.  I didn't buy the story and resisted trying the scramble for a long time.

But I did eventually give in--not for my sake, but for my son. He also loves a savory breakfast and needs his protein and carb kick in the morning.  So I started messing with it and finally came up with a simple recipe that really is very good.  My son loves it, and it saves well.  I make up a big pan of it and keep it in the frig so he can warm it up in the microwave for a quick breakfast.  Serve it up with toast, English muffin or a bagel.  We also love it rolled into a wheat tortilla with some taco sauce for a breakfast burrito.

I will NOT try to convince you that this tastes like eggs.  I don't think it does at all.  But it is a very close TEXTURE to scrambled eggs.  Choose the firm or extra firm tofu (depending on the texture you prefer) and be sure to press it so the majority of the water comes out before you cook it. The flavor is whatever you add to it.  So if it sucks, it's all your fault! : )

We like it full of veggies.  I add in the onion and peppers and mushroom as it is cooking, but I keep the tomatoes chopped on the side. They get a little watery as they cook, so I just add them at the last minute. 

I know it sounds weird, but I really encourage you to try this recipe.  Mess with the veggies a bit and come up with a combination that works for you and your family. I use vegan butter instead of oil to fry this recipe because I like a little creaminess.  I use almost a 1:1 ratio of tofu to veggies (we like it vegged up).  For our family, we use 1 1/2 bricks of tofu.  That usually leaves one or two leftover servings for a quick before-school breakfast.

2 T. vegan butter and/or olive oil
1 - 1 1/2 bricks of firm or extra firm tofu, drained and pressed
1/2 small onion (white, red or yellow), diced small
1/2 green or red sweet bell pepper, diced small
1/2 -1 cup mushrooms (any you like), sliced or chopped
1/2 t. turmeric
1/2 t. paprika
Sea salt and freshly cracked black pepper to taste
1-2 Roma tomatoes, seeded and chopped (for topping)

Melt butter or warm oil in large fry pan over medium-high heat.  Gently crumble the tofu into the pan keeping some larger pieces (bite-size).  Add in all ingredients except tomatoes and gently fold together being careful not to turn the tofu into mush.  Fry until most of the water is cooked out (about 5 minutes) or to desired texture, stirring often.  Serve hot.


  1. I like these served on a big plate of hashbrowns at about 2:30 AM after those little "get-togethers" with the ladies!

  2. NanetteH is correct about flavors, pressing tofu is key, I use the EZ Tofu Press. Its affordable and works fast to press out water. All of the flavor will get absorbed when the tofu is pressed correctly!