Breakfast scramble

You officially have no excuse not to have fabulous breakfasts!  This is super easy, fast and reheats well!

  • 1 package of extra firm tofu, mostly drained (just cut a slit in the package and drain – no need to get all the water out. a little bit of water makes it easier to mash)
  • 1/4 onion, diced
  • 1 bell pepper, diced
  • 1 tsp garlic powder (I am a garlic scorcher – feel free to use real garlic if you’re not like me)
  • 1 tsp smoked paprika
  • olive oil, salt, pepper

Mash tofu with a fork.  I do it while still in the package because I’m lazy and hate dishes.

Saute onions and bell pepper in 1 tbsp olive oil  for a few minutes – until just starting to soften.  Add garlic (powder or fresh), smoked paprika, salt and pepper – saute one more minute.  Add mashed tofu to pan, mix well, and spread out evenly over pan.  Let cook on medium-high heat until water cooks out and tofu starts to brown.  Stir well and let cook again until lightly browned.

I browned a whole wheat tortilla and sliced into strips, then piled on scrambled tofu, some black beans (from a can, again because I’m lazy), some reheated Cheezy Sauce, sliced avocado and some spicy salsa.

1/3 of the tofu scramble batch is less than 200 calories and this entire breakfast has 30g of protein. Vegans really have no problem getting protein.


6 responses

  1. A bit of Tumeric works well to color Tofu for “egg salad”, etc. It might well do the job here, too. A quite small amount does the job w/o adding distracting flavor. Namaste’ 3u\*

    • Thanks… adding something for color and not flavor doesn’t really fit in my “lazy” and I don’t keep turmeric on hand. It’s a great idea if you’ve got it!

  2. Arguably, the Tumeric adds a bit of flavor, too 🙂 I cook a lot of Indian (Veg) — so I’m used to using, and so keep on hand, lots of spices. I call the Indian basics the “4 C’s” — Cloves, Cinnamon (stick), Cardamom, Cumin — and then of course Bay Leaf, Dried Red Peppers &&&.
    I made this recipe & it’s delish! I got a 3-pack of bell peppers (1 ea red, yellow, green) & a matching amount of white onion, prep’d ’em & shredded in the food processor & cooked ’em all down to caramelized state. This gives me extra to have to use soon while I’m at it. Prepared the tofu as suggested (yes, I used the Tumeric for color:) and used Sabra Homestyle Salsa — my fave & BOGO at the store, too! Black beans (can) — Crisped up the WWheat Tortilla under the broiler, sliced as in your photo & YES! My dinner . . . I have not yet made your Cheesy Sauce, so none today. Excellent! Enuf left for another round in the morning. Thanks for sharing, Emily. I’ll definitely intend to cook more of your suggestions.
    Gyps 3u\*

    • YAY!!! I love getting feedback!!

      I admit that I need to educate myself more in Indian cooking – it’s definitely my favorite cuisine by far… but my lazy reflexes make me wonder if it’s best left as a restaurant treat (thereby justifying further laziness) HA!!

      I love a good deal and most of what I cook is determined by what’s on sale and what’s in the fridge that desperately needs to be used!

      Please do try the cheezy sauce and I’d love to hear what you think. My family thinks it’s my greatest creation and they can be tough critics!

  3. Have not abandoned your recipes or the Cheezy Sauce recommendation . . . i need the nutritional yeast & have not gotten the momentum to get to the health food store to get some! It’s sold in bulk, and so is not expensive — my significant other has been experiencing less-than-optimum health and I’ve been quite distracted with that . . . Soon, though 🙂 I’m looking forward to making this, and many other recipes you have posted here. Thanks for sharing your food-art and the benefit of your experience!

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