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Tofu Scramble

Updated: Mar 2

1 15oz Package of Extra Firm Tofu 2 tbsp Earth Balance Buttery Spread 1 medium onion, diced ½ red pepper, diced (optional) ½ green pepper, diced (optional) 1 cup unsweetened soy milk 2 tbsp nutritional yeast 1 tsp garlic powder 1 tsp onion powder ½ tsp ground mustard ½ tsp salt ½ tsp paprika ½ tsp chili powder ¼ tsp cumin ¼ tsp ground black pepper 2 cups collard greens, kale, or spinach (optional, but definitely recommended) In a large frying pan over medium heat, melt the Earth Balance spread and sauté the onions and peppers until tender.

Drain the package of tofu and crumble the tofu by hand into the frying pan.

While the tofu is browning in the pan, combine all of the remaining ingredients into a bowl and whisk together.

After the tofu has started to brown, pour in the soy milk mixture. Allow the tofu to cook until all of the moisture is absorbed. If you’re adding collard greens, kale, or spinach, add it to the mixture when there is a little moisture left.

When there is no moisture left, you’re ready to plate and enjoy!

complete vegan breakfast with tofu scramble

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