Quick Breakfast Tofu Scramble

breakfast tofu scramble

I was making this breakfast tofu scramble for myself…but in the middle of making it, I decided the little man should be eating it too. I think it turned out pretty well….here’s what I threw in there:


Quick Breakfast Tofu Scramble
Recipe type: Breakfast
Cuisine: Vegan
Prep time: 
Cook time: 
Total time: 
Serves: 2
  • 1 half brick extra firm tofu - drained and squeezed
  • olive oil for the pan
  • ¼ -1/2 c chopped broccoli
  • ¼ c leftover roasted potatoes (w/ rosemary & garlic)
  • ¼ c finely chopped onion
  • pinch tarragon
  • pinch tumeric
  • salt and pepper to taste
  • sprinkling daiya cheddar vegan cheese
  1. Get your veggies going in the pan with the olive olive oil (salt and pepper) until the onions are soft and the broccoli has browned a bit.
  2. Add the tofu with the tarragon and tumeric and cook out all the remaining moisture - get the tofu browned at bit too.
  3. Add the roasted potatoes until warmed through.
  4. When warmed, add the cheese until melted.
  5. Voila! You're done.

This took about 5 minutes to throw together. Pantry special! 🙂

I added tarragon because my Aunt Stella always added it to her scrambled eggs. I never forgot that….she’s a darn good cook, so I figured why not? It works here. Thanks, Aunt Stella! xox

Here’s the verdict….This was a hit to start. Then, to be honest, he never touched it again. Eh. It happens. I shall try again! I liked it, so that’s something.

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