Tofu Scramble



High protein, breakkie goodness.

I’m really starting to sound vegan but I’m not. When I make this scramble now, I use one egg because eggs go with everything and I’m still not vegan! #eggosforlife

The reason why I incorporate tofu to my usual mix is because egg yolk is quite high in cholesterol. The daily recommended egg intake is only 2, but that doesn’t keep me full for long. So I substitute 1 egg for some extra protein via tofu, which successfully keeps me filled for longer.

If you’re not a huge fan of tofu, again, feel free to substitute all the tofu for eggs. Also, in the pictures I used feta cheese (not vegan, pretty sure it’s goat milk) but turns out I hate the taste of feta. So instead, I’ve been using mozarella or Mexican-style dairy free cheese. Hence the accidental vegan because I’m lactose intolerant. Again (Accidentally Vegan Mac & Cheese).


This scramble is spicy, savory and colorful. It’s quick to make, since you can pre-cut your ingredients the night before, and very easy clean up. It doesn’t take anytime at all and it’s deeeelish! So you have no excuse not to make it!

If you’re a fan of huge breakkies (because it is the most important meal of the day, sue me) I would reduce the quantity of tofu/egg and eat it on top of toast. And if you’re really just into veggies, feel free to add just about any vegetables in whatever amount. Other veggies that would go well with this: baby spinach, arugula, celery, diced broccoli and many more.

Don’t forget to accompany the meal with tea or coffee. For one they help you get full. Two, mornings need to be illuminated with caffeine.




  • 2 tsp olive oil

  • 1 clove minced garlic or 1 tsp garlic powder

  • 1/4 cup or 1/8 of an onion, diced

  • 1/4 bell pepper, diced

  • 3-4 cherry tomatoes, diced

  • 1/2 extra firm tofu, diced or smashed with a fork
    * If you’re substituting for eggs, do 2 whole eggs/1 egg + 2 whites
    ** I like 1/4 tofu + 1 whole egg

  • 1/2 tbs nutritional yeast

  • 1/4 tsp cayenne pepper

  • 1/2 tsp cajun seasoning

  • 1/4 tsp garlic pepper

  • 2 tbs feta cheese
    * Vegan options: Mexican or mozarella-style dairy free cheese

  • Salt and pepper to taste

  • Goes very well with hot sauce (Sriracha/Sambal ABC)


  1. Heat olive oil in a medium pan, at medium heat.

  2. Add garlic and let that heat until it becomes fragrant.

  3. Dice all the veggies and cook for 2-3 minutes, until they become softer.

  4. Add in the tofu and all seasoning. Let cook for another 2 minutes.

  5. (If using eggs) Whisk the eggs with a pinch of salt in a separate bowl and cook into the mix. Use a fork to keep scraping the egg/tofu mix to scramble them.

  6. Keep cooking until the tofu is nicely browned and remove from pan.

  7. Once on a bowl, grind pepper on top and add more salt as necessary.

  8. Enjoy with your fave hot sauce! Everything tastes better with hot sauce.