This Is the Big Vegan Tofu Scramble You've Been Waiting For

This has to be one of my favourite breakfasts, besides vegan waffles and nicecream (of course).

I don’t say that lightly. An avid foodie, I devote most of my time on a day-to-day basis creating food that tastes scrumptious, looks aesthetically beautiful, and inspires others to eat healthy vegan food. So, naturally, I’m regularly trying new foods, different combinations of foods, tasting and recreating over and over until I get the perfect balance. Sure, I could easily pick up a ready-made vegan scramble (JUST egg scramble, I’m looking at you), but for me, creating something from scratch and sharing it with the Internet is empowering, rewarding, and cathartic.

After trialling and erroring, I’ve made a tofu scramble recipe that I’m proud of, that I share with people who stay for breakfast, that I share online to that people across the globe can recreate it – even those who live “in the middle of nowhere.”

But wait – there’s more! I didn’t stop there. A tofu scramble is great on it’s own but phenomenal with other foods that complement it so harmoniously. I pulled out all the stops. Pineapple salsa, you ask? I went there. Bread? No. I’ve gussied up the old bread in favour of sprouted bread. Now we’re talking.

If you don’t like some of the ingredients or additions to this recipe, or maybe you don’t like the combination (I get it, it’s quite a full-on dish, especially for those who aren’t a fan of breakfast), don’t worry. You can simply mix and match with your favorite ingredients, or take out the pineapple salsa recipe, and add it to one of your other favorite dishes.

Because it wouldn’t be true to the saying that breakfast is the most important meal of the day if not, I ensured this dish is highly nutritious. Start your day off with a healthy feast.

Tofu scramble spread on sprouted bread with seed butter, avocado, salsa, and some greens. What more could you want for breakfast or brunch? A double portion, if you’re brave.


This recipe was republished with permission from Sugared Coconut.

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