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My Favorite Breakfast–Tofu Breakfast Scramble & Taters.  A Plant-Based Feast!

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So I’ve been AWOL again in the blogging community. Life has been so busy. We have two teen boys, and one about to turn thirteen, and we’ve been doing a lot more running around these days with their activities.

One thing that has helped me some in this busy season has been to make up a simple meal rotation, at least for breakfasts. That way, I just glance at the list and don’t have to spend time wondering what to make today.

My go-to breakfast is oatmeal. But I personally get pretty tired of that. It gets old for me but it is healthy and frugal, and the boys seem to like it OK.

Once a week or so, we make our Tofu Breakfast Scramble, which is my hands-down favorite breakfast! I love savory more than sweet for breakfast these days. This is a good balance of good plant-based protein with some good veggies thrown in! I love steamed red potatoes on the side, but this pairs well with brown rice just as easily!

Cooking with Tofu

This Tofu Breakfast Scramble is also a good introduction to cooking tofu.  Sometimes when I check out at the grocery store, I get a funny look when the cashier scans the tofu. “What’s that?” or “Is that good?” comes out.

Of course tofu is good, that’s why we buy it, but I definitely think that tofu is one of those foods that may take some getting used to.  Tofu itself is very neutral in flavor. So you can make it savory or sweet, depending on your need.  Tofu is also very high in plant protein, making it a great addition to your vegetarian or especially, Vegan, diet.

Tofu is a low-fat, zero cholesterol food. Many people use it in place of eggs, if they’re trying to avoid all animal products (like me!). I really love tofu, and prefer it to eggs, but you shouldn’t think of tofu as eggs, or you might be disappointed.

tofu breakfast scramble
I like to use Extra Firm Tofu for this recipe, and please make sure that it’s non-GMO

I don’t like to pretend that vegan substitutes are the same as the non-plant-based option, but they can certainly replace the animal product and be very satisfying.

Scrambled Feelings

I have a friend who teaches healthy cooking schools.  She named her tofu recipe Scrambled Feelings, because often that’s what you get when trying tofu for the first time—scrambled feelings!

No matter. Move past your feelings and give tofu a try!  You may surprise yourself!

Here’s our basic recipe. Note that there are endless variations!  Don’t like mushrooms?  Leave them out!  Can’t stand onions?  Use garlic!  Just play around til you get your own version on the Tofu Breakfast Scramble tweaked to your liking!   Ours is different pretty much every time!

Tofu Breakfast Scramble

Sauté together in a Large Cast Iron or nonstick skillet:

  • 1 Onion, diced
  •  2-6 Garlic cloves, chopped
  • 1 T Olive Oil
  • 1 Bell Pepper, or 2-3 Banana Peppers, chopped
  • 1/2-1 pound Fresh Mushrooms, your favorite variety (bonus points for harvesting your own chantereles!)
  • Several big handfuls fresh Kale or spinach, chopped

Cover with a lid and cook until tender

Add:

  • 2 Blocks Firm or Extra Firm Tofu, cubed or smashed
  • 2 tsp salt
  • 2 tsp onion powder
  • 1 tsp garlic powder
  • 1/4-1/2 tsp Tumeric powder
  • 2-3 Tbs Nutritional Yeast Flakes
  • Optional: 1 tsp Cumin or 1-2 tsp Italian Seasoning
tofu breakfast scramble
The Tofu with all of the spices added. Mix well and cook til brown.

Cook UNCOVERED until Tofu is browned, or until all flavors blend well, usually around 10 minutes.

Eat up!  

Optional add-ins:

Chopped tomatoes, salsa, sliced celery, canned garbanzos or white beans, corn, sliced summer squash or zucchini, or any leftover vegetables!

EVERYTHING GOES WITH TOFU!!

tofu breakfast scramble

Tofu and Taters

My personal favorite way to eat this breakfast is with small red potatoes, steamed in my stainless Presto pressure cooker!  They only take 8-10 minutes, and with the Tofu Breakfast Scramble, it makes a super yummy meal!  Drizzle some extra virgin olive oil over it all, and you will be eating right like a queen!  Yummy!!

Kids can make this recipe!!  In fact, my three boys often have a friendly argument over who gets to make it!  They each add their own special flair!

This recipe works great in the Dutch Oven–either over the coals in your campfire or on top of your woodstove!  Just watch it for burning, because Tofu cooks fast in the fire!  For more ideas to make in your Dutch Oven, please visit this post, where I talk about one of our favorite family traditions–Dutch Oven Cooking in the Campfire.  It’s a wonderful family tradition!

Let me know if you venture into cooking with Tofu, and let me know what you think!  Even our most persnickety food snobs usually like this dish. Don’t tell them it’s tofu if you suspect they’d balk at it!

Whatever you do, just don’t call it eggs!  Let it stand for what it is!  You may just have a new favorite too!

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