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Vegetable tofu scramble

Prep time: 15 minutes
Cook time: 10 minutes
Serves 4
1 14-16oz block extra firm organic Tofu (drained & pressed)
1 red pepper chopped
1 red onion chopped
1 pint mushrooms (I prefer crimini) washed & sliced
¼ cup chopped basil
Salt & Pepper to taste
Vegetable Broth for moisture


Heat a medium sized skillet over medium heat.  Add vegetables and broth as needed to cook vegetables to desired doneness ( I like them on the crisp side so 3-5 minutes).  Add Tofu to vegetables by either putting through ricer or crumbling in hand.  Cook for an additional 3 minutes until water is absorbed. Season with salt, pepper and basil.  Serve.
This can either be served with roasted potatoes, toast or just by itself.
You can also make this in advance and keep in fridge for up to 3 days.  Reheat in skillet or microwave when ready to serve.
I used to love eggs. In fact I would say that is one of the only things I really miss since I started following a plant-based lifestyle.  However, then I discovered scrambled tofu.  I miss eggs no more!  If you loved scrambled eggs then you are going to love this.
Happy Eating!

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