On weekends, this Healthy Breakfast Scramble is one of our favorite breakfast options.
Sometimes we even wrap it up in a tortilla for a healthy Breakfast burritos. Quick and easy breakfast that is so much better than the greasy fast food drive through breakfast burritos!
Freezing the tofu ahead of time and allowing it to thaw gives it a much firmer texture that is great for crumbling in this recipe or even for skewering for grilling Veggie Kabobs. Watch the 5-minute video to see see for yourself how freezing ahead of time changes the texture and firmness of tofu.
Other variations for this scramble from Physicians Committee for Responsible Medicine:
- Potato and Spinach Scramble: 1 Yukon gold potato and spinach
- Thai Red Curry Scramble: 1 tbsp. red curry paste, juice from 1 lime
- Basil Tomato Scramble: 1 large chopped tomato, 8-10 diced basil leaves, freshly ground black pepper, and 1/4 tsp. crushed red pepper
Check out this 5-minute video demonstrating how to make this easy recipe.
This is the ultimate, healthy breakfast powerhouse! Your arteries will thank you!
Other Great Vegan Breakfast Recipes Include:
- 1 package extra firm tofu, crumbled frozen, then defrost to increase firmness
- veggie broth for sauteing
- 1/2 cup onion, diced
- 1/2 cup red bell pepper, diced
- 1/2 cup mushrooms, diced
- 2 tsp ground tumeric
- 1 tsp Braggs Amino or soy sauce
- 1 tsp nutritional yeast
- 1 handful spinach leaves
- 1/4 tsp sea salt optional
NOTE: Freezing the tofu ahead of time and allowing it to thaw gives it a much firmer texture that is great for crumbling or even for skewering with kabobs. Watch the 5-minute video to see how it changes the texture and firmness.
Drain water from tofu and gently squeeze water out over a bowl or sink. Crumble tofu into a bowl and set aside.
Dice mushrooms, onions, and bell pepper. Any color--red, yellow, orange, green--can be used. Sometimes I even use diced cherry tomatoes instead.
In frying pan, saute onion, red pepper, and mushrooms in approximately 2 Tbsp. veggie broth or water for approximately 3-4 minutes.
Add crumbed tofu to pan with veggies.
Add turmeric, nutritional yeast, Bragg’s aminos, and tofu. Sauté for about 3 minutes. If additional liquid is needed, use another 1-3 Tbsp. of veggie broth.
If using cherry tomatoes instead of red bell pepper, add tomatoes now. They don't require any sauteing like pepper does.
Add baby spinach, cover pan with lid, and allow leaves to wilt, approximately 2 minutes
Remove from heat and serve with toast, grits, or fruit.
This is also delicious served as a breakfast burrito in a wrap.
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