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.