This delicious breakfast scramble is an excellent and hearty way to start your day, even if you’re not vegan all the time. It’s a healthy alternative to breakfasts focused on grains and sweets, providing 2-3 servings of vegetables and lots of protein.
I recently visited Portland, Oregon and the Blossoming Lotus Restaurant. I ordered their tofu scramble, which was truly incredible. I don’t know why I had never made something like this for breakfast. I was definitely getting tired of the grain-heavy breakfasts I’d been having since going vegan in September.
Coming home I realized that Alicia Silverstone’s The Kind Diet featured a recipe for Scrambled Tofu. This is a combination of her recipe, my memories from Portland, and what was in my fridge.
The renovation: You can use pinto beans, black beans, or black-eyed peas, and really any combination of vegetables that you like. You can add more garlic or skip it. You can use bok choy or greens in here. Use whatever type of mushrooms are available. It can be a made-from-scratch recipe or a clean-out-the-crisper recipe. If you’re not into all the veggie prep, feel free to use frozen veggie medleys or pre-prepped vegetables, open a can of beans and a package of tofu. You won’t be sorry!
One large pan lasts me four or five days, depending on whether The Husband is home. By the way, Mr. Eggs likes this better than eggs, wrapped in a whole wheat tortilla. You could also freeze this to reheat in the morning at home or at work.
vegan, gluten-free, reduced-sugar diets
low-sodium or migraine diets
All of our recipes are gluten-free, sugar-free, and made with plant-based ingredients to help you build a healthy life. Look for midweek posts on meditation, service, and life lessons, helping you create inner balance.
- 1 carrots
- 1 sweet potatoes
- 2 onions (green) scallions, spring onions
- 4 ounces mushrooms cremini or button
- 8 ounces tofu firm, extra-firm, super-firm
- 1/2 cup black beans cooked or canned (115 g)
- 1/4 head cabbage red or green (175 g)
- 1 stalk broccoli
- 3 cloves garlic
- 1/2-1 cup juicer pulp optional
- 2-4 tbsp Bragg's liquid aminos (or tamari)
- 2 tbsp sesame seeds
- 2-3 tsp dark toasted sesame oil
- 1-2 tsp hot chili oil
- Rinse and drain the beans. Wash all the vegetables, leaving the skins on.
- Slice the mushrooms. Cut the carrot into thin diagonal slices. Thinly slice the cabbage. Cut the sweet potato into small dice (about ¼" cubes). Peel and mince the garlic cloves. Thinly slice the green onions or mince the sweet onion. Cut the broccoli into small chunks.
- When the oil is shimmering, add the onions, carrots, mushrooms, and the sweet potato.
- Cook, stirring every couple of minutes, for about ten minutes.
- Break up the tofu with your fingers and add to the pot, along with the veggie pulp (if using).
- Add the tamari, sesame oils, and sesame seeds.
- Add the garlic, broccoli, beans, cabbage, and continue to cook for another five minutes.
- Taste and adjust seasonings.
- 133 calories
- 6 g fat
- 1 g saturated fat
- 1 g monounsaturated fat
- 1 g polyunsaturated fat
- 0 g trans fat
- 0 g cholesterol
- 366 mg sodium (46 mg sodium with Bragg's/tamari omitted)
- 485 mg potassium
- 16 g carbohydrate
- 5 g fiber
- 4 g sugars
- 7 g protein
- 4 Weight Watchers Points Plus