VEGAN: Springtime Tofu Scramble

A great dish to start the morning with no matter what season it may be.

When I was not a complete vegan yet, I used to love having scrambled eggs. For me it seemed to be a perfect breakfast choice. This same thing is what my kids felt too. But now that we are all vegan, of course ingredients have to be changed.

And imagine my delight when I found recipes such as what I am about to share with you. This is a recipe one can certainly enjoy for a great breakfast option. Oh what the heck, you can have this any time of the day, not only during breakfast.

This recipe can be made into other flavor combos if you are adventurous enough to try them out. It will give your tofu scrambles more excitement. But always remember to make sure that the tofu should not be overcooked. So try it out now and tell me what you think of it

Check out the recipe below.

Springtime Tofu Scramble

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1 tablespoon olive oil
1/2 cup finely chopped red onion
fresh chile, chopped, to taste (optional)
1/2 cup fresh or frozen peas
12 oz tofu, crumbled
fresh herbs to taste, approximately 2 tablespoons total, chopped

Other flavor combos’ ingredients:
• onion, zucchini, tomato, marjoram
• onion, bell pepper, corn kernels, tomato, cumin, cilantro
• onion, mushroom, spinach, tarragon
• onion, celery, carrot, potato, dried oregano, thyme and basil
• ginger, garlic, soy sauce, sesame oil, shiitake, scallions, pea shoots


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Heat the oil in a large skillet and add the onion and optional chile with a pinch of salt. Saute the onion until it softens and then add the peas and cook gently until the peas become bright green. Frozen peas may take a little longer but be sure to not over cook the peas into mush (unless of course you like them that way!)

Add the tofu and toss with the vegetables, keeping the heat low, until the tofu is warm. Taste and add salt and pepper as needed. Remove from heat, toss in the fresh herbs and serve.


A very big thank you to for this amazing recipe.