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A Delicious Breakfast Recipe – Scrambled Tofu

Are you looking for a new breakfast recipe to try this weekend? On weekday mornings you may be rushing around, preparing the kids’ and your own lunches, getting dressed, and you certainly don’t have the time to find and try a new vegetarian breakfast recipe.

But now it’s Saturday morning and you’ve got a hankering for something different, maybe even something heartier than your usual fare. Scrambled eggs might come to mind, but you’re not eating animal products anymore. Tofu to the rescue!

Looks like scrambled eggs

Here’s a recipe for scrambled tofu that looks similar to softly scrambled eggs and tastes delicious. It doesn’t take long to prepare, and you may even find that you’ve got enough time during the week to whip up some scrambled tofu.

Sunny Scrambled Tofu

1 12.3-ounce box tofu, drained, patted dry, and mashed
1/2 cup corn
1/4 cup diced onion
1 small tomato, chopped
1/4 cup diced zucchini
1/4 teaspoon turmeric
1/2 teaspoon salt
1 clove garlic
1-1/2 tablespoons nutritional yeast
black pepper to taste

Cook the tofu in a lightly oiled pan over medium heat for 5 minutes. Add the remaining ingredients, mix well, and cook for 8-10 minutes, stirring occasionally, until the veggies are cooked.

You could substitute whatever vegetables you have on hand, but this is a good combination. Veggie sausage or faux bacon would go well on the side, as would home fried potatoes.

Yum, that was delicious!

Yum, that was a delicious scrambled tofu breakfast recipe!

I wanted to roll this up in a whole wheat tortilla, but I didn’t have any on hand. So I toasted a slice of whole grain bread and spooned on the scrambled tofu, enjoying an open-faced breakfast sandwich. It was delicious and I’m looking forward to eating the leftovers later on, maybe rolled up in a tortilla after my shopping trip.

Return from Breakfast Recipe to Healthy Recipes.

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