I love a good tofu scramble.
In fact, if I had to eat just one meal for the rest of my life, I’m 99% certain that I would choose a tofu scramble. With so many variations, there are endless options when it comes to this godsend of a savory breakfast. And no matter how you flavor it, it’s going to give you a hearty, protein and veggie packed meal that will fuel you up for hours. Tofu scramble, I love you!
On this blog you’ll find a few different ways I like to eat my scrambles. I have my Easy Vegan Scrambled Eggs, Tofu Kale Breakfast Bowl, and this Mexican-style Tofu Scramble. Today I’ve got a new one for you.
It’s Greek Tofu Scramble time, baby!
This recipe is inspired by a tofu scrambled from one of my first loves in Portland.
When I first moved to Portland, my former partner and I had a weekly breakfast date at Vita Cafe. This restaurant has since been shown up by an incredible number of other vegan/vegetarian brunch spots and it’s one I rarely go to anymore but when I first got here at the beginning of 2009, it’s nearly full-vegan menu was unique and exciting. My partner and I had a tradition of going there every Saturday, sitting at the same booth, and spending hours of our weekend mornings chatting over mediocre coffee and good food. It was a place where the staff knew us by name and would serve us our drinks before ordering them.
On their menu was a Greek Tofu Scramble. In all the years that I went there, I think I only ordered the Greek Scramble once or twice (I couldn’t say no to the Mexican Scramble!) but since I’ve stopped going to Vita Cafe, this scramble has become one of my favorites to make at home.
The base of Greek Tofu Scramble is a variation of my easy vegan scrambled eggs. I omit the onions and garlic from my scrambled eggs and add a bit of tahini paste to give the tofu that rich Mediterranean flavor. I then mix the scrambled tofu with sautéd red onions and bell peppers, spinach, Kalamata olives, and fresh tomatoes and basil.
Simple as that! In just about 15 minutes you’ll have a savory and hearty tofu scramble that vegans and omnivores alike will love.
Start your weekend off in the one the best ways possible, with a hearty and wholesome tofu scramble. It will fill you up for hours and fuel you up for all the adventures that await.
So what are you waiting for? Let’s get cooking!
- 8 ounces firm tofu
- 2 tbsp nutritional yeast
- 1 tsp tahini paste
- juice of 1/2 lemon
- 1/4 tsp salt
- 1 tbsp oil
- 1/4 small red onion, diced
- 2 cloves garlic, minced
- 1/2 cup red bell pepper, diced
- 1/4 cup Kalamata olives, pitted and halved
- 1 handful fresh spinach
- 1/4 cup fresh basil, chopped
- 1/2 cup cherry tomatoes, halved
- salt and pepper, to taste
In a small bowl crumble tofu to the texture of scrambled eggs. Add nutritional yeast, tahini, lemon juice, and salt and set aside.
In a large skillet heat oil over medium heat. Add onions and sauté for 5 minutes, stirring occasionally. Add bell pepper and garlic and sauté for another 5 minutes until the bell pepper is tender.
Stir crumbled tofu and Kalamata olives. Heat all the way through, stirring occasionally.
Add spinach and basil and stir until spinach has wilted slightly, reducing to about half it's size. Remove from heat and stir in cherry tomatoes. Season with salt and pepper.
Divide onto 2 plates and serve immediately.
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