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Tofu Scramble Gewecke


Cindy Gewecke


  • 1 tsp vegetable oil (optional)

  • 1 tbsp diced onions (or use 1 tsp dried)

  • 1 tsp minced garlic

  • 1 package firm tofu, drained but not pressed since you want some fluid

  • 1 tbsp tamari

  • ¼ tsp turmeric

  • ¼ tsp paprika

  • 1 tbsp dried parsley

  • Pinch of oregano

  • Pinch of salt, if using

  • Pinch of pepper or use pepper after serving

  • ¼ tsp lemon juice

  • 1 tbsp nutritional yeast

Add-ins (quantity is personal choice):

Chopped mushrooms and/or tomatoes, quartered zucchini, sliced black olives, a red, green, orange or yellow pepper

  • 1 tsp curry powder

  • ½ tsp cumin

  • 1½ tsp chili powder

  • 1 tbsp dill

  • 1 tbsp cilantro

  • 1 bunch fresh spinach (add after tofu is hot and mostly cooked, then cook 1-2 minutes more or frozen that can be added with the vegetables)

  • ¾ cup frozen corn and/or peas


Southwestern Tofu scramble: 

Use chili powder, cumin, salsa, frozen corn and black olives only in plain scramble.

Heat pan to medium and add oil if using, followed by raw onions. Cook for 2 minutes or so. (If using dried onions, then add garlic and cook for those 2 minutes or so.)

Break up the tofu by hand into the pan and add all the spices. Cover and cook 3 minutes. Add-ins can be added next, cover and cook until vegetables are soft. Remove lid and boil off a little liquid. Add lemon juice and nutritional yeast and stir. Serve immediately.


Looking for vegan breakfast foods? Here's how to get started, plus a versatile tofu scramble recipe

Raise your hand if breakfast is your favorite meal!

Me, me, me, especially on the weekends. I used to love going out for breakfast, too. Now I make this versatile vegan scramble at home often.

Most restaurants don’t have many, if any, vegan breakfast options outside of oatmeal and almond milk (if that is available). So what can a vegan make for breakfast?

With six years as a vegan under my belt, I truly enjoy making different kinds of scrambles at home — potato, cauliflower, tofu, it doesn’t matter. And you can make breakfast wraps out of any scramble; just stuff it into a whole wheat wrap, heat and eat.

As you can see, breakfast for a vegan isn’t limited to whole wheat toast with vegan butter. If you love your cereal, then a simple, plant-based cereal like Cheerios needs to be in your cupboard, because it is made from 100% whole grain oats.

Oatmeal (rolled or steel cut) with plant milk and dried fruit is an easy option (search for overnight oats). There are different kinds of plant milk that are rich and creamy, such as soy, almond, oat and coconut.

Take a look in the dairy section and you will be surprised. Those products are gaining more and more shelf space, plus they come in non-refrigerated boxes on the shelf for easy portability.

Finding vegan breakfast recipes

I have vegan cookbooks that always contain a breakfast section and have found many recipes that are far tastier and healthier than what is served in a restaurant. I would suggest investing in vegan cookbooks with at least 300 recipes in them. That way, you will find recipes for French toast, breakfast sandwiches, pancakes and waffles, wraps, and breakfast casseroles.

One of my cookbooks has a vegan version of the banana and peanut butter French toast that Elvis Presley used to eat, and it is delicious. You see, as a vegan you can still have vegan versions of comfort foods like French toast and pancakes.

If you are more digital, then search for vegan recipes on the Internet. You will find all kinds of options.

Our local grocery stores and cooperatives share vegan recipes on their websites. Certain vegan products have a section on their website with recipes to use with that specific product. Join a local vegan group on Meetup or ask your vegan friends how they find the best recipes.

Locating egg substitutes

Let’s talk about eggs, because I’m sure that you may be thinking: “How do I make breakfast without eggs?"

I have good news. There are egg substitutes available. For a vegan egg substitute, search for JUST Egg, which is a plant-based, cholesterol-free product found in your local grocery store or cooperative.

JUST Egg is made from mung beans and turmeric. They cook like eggs, taste like eggs, and you can use it in your baking recipes.

I’m not joking. You can make your own egg scramble or omelet with JUST Egg.  And now there is JUST Egg Folded (frozen section) that you can pop into the toaster and enjoy for breakfast.

Can you say eggs Florentine, breakfast sandwiches and even egg salad for lunch? The possibilities are endless and their website has many recipes, so check it out.

Adding the sides

There are options for vegan sausage and bacon, since those come in plant-based versions, too. Look for the vegan symbol on the packaging if you want to make sure that it is truly plant-based.

Brands such as Tofurkey, Lightlife, Field Roast and Beyond Meat have some great alternatives. And grab that whole wheat toast and vegan butter. Then throw some potatoes on the side and you are set!

Using versatility

Tofu or other vegetables instead of an egg substitute increase your breakfast options. Many scrambles can be made ahead of time and warmed up in the morning, so go crazy.

This recipe is my favorite. My wonderful friends share their best recipes with me and I with them.

That is how this recipe came to me. One friend was nice enough to make tons of notes on the page she gave me, which gives you a lot of add-ins for the recipe.

The add-ins make this scramble much better and more filling, so be creative and add your favorites. You don’t have to change the amount of tofu to match the quantity of vegetables, either.

If you want a plain scramble, then eliminate the add-ins and add your sides. Or there is a Southwestern Tofu scramble listed at the end of the recipe. See, it is versatile.

Every time I make this scramble, I make it differently depending on what I have on hand. You can too. It freezes well and warms up easily, so enjoy. Breakfast is served!

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