Vegan Breakfast Basics: Tofu Scramble

I have never really been a breakfast person, which is odd considering that my family owned a bed and breakfast for many years.   Growing up, I was a pain about breakfast.  I didn’t like cold breakfast, I didn’t like sweet breakfast, and I didn’t want to eat breakfast immediately when I got up (often taking my breakfast in the car with me).  My preferred choices were corn chowder, english muffins with peanut butter, and cream of wheat.  I’m sure at 5 am my folks really appreciated having to get the stove going to heat the chowder, or having to haul the toaster out for my english muffins while they had their simple cereal.  Between breakfast and the uncomfortable sock line across my toes that used to result in fits of shoe and sock throwing, it’s a wonder I ever made it to school on time.


After almost two decades without a staff on hand to cater to my temperature, taste and timing whims, I’ve come around to the benefits and convenience of cold breakfast, but I still prefer hot and hearty (yes, even in the summer).  This tofu scramble fits all of my requirements.  It’s hot (and spicy, depending on your salsa!), fast, delicious, and not at all heavy like its eggy counterpart.  It really is fast enough to make on a weekday, though we generally have it on weekends.


[recipe title=”Tofu Scramble” servings=” 2 big servings” time=”15 minutes ” difficulty=”easy”]

1 small onion, diced
1 bell pepper, diced
1 small zucchini, diced (optional)
1 package firm or extra firm tofu, drained
1/2 teaspoon turmeric
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 to 1 teaspoon kosher salt, to taste
Black pepper, to taste
Salsa for topping

Saute onion, peppers and zucchini (if using) in a skillet on medium heat, adjusting heat and /  or adding small amounts of water to prevent sticking.  Saute until veggies become soft, about 5-7 minutes.  Crumble in tofu, and continue to break up with a spatula, gradually cooking off any liquid from the veggies and tofu (about 3 minutes).  Add spices, and stir to completely incorporate.  Tofu should turn a nice yellow color from the turmeric and no large chunks of tofu should remain (pieces shoud be about the same size as the diced veggies or smaller). Divide the scramble between two plates, top with black pepper and salsa.  Serve!


  • In some recipes you may see a requirement for pressing the water out of the tofu.  I don’t think that’s necessary.  Just drain the liquid from the package, and crumble straight into the pan.  The heat will evaporate off any remaining liquid.
  • Turmeric is a powerful and bright yellow coloring agent, so consider an apron and don’t wear your Sunday best while preparing or enjoying your tofu scramble!


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