Recipes / Cuisine / Breakfast

Veggie Packed Tofu Scramble

Recipe by Jennifer Barr






The perfect savoury breakfast, brunch or lunch! Packed with healthy fats. fibre and protein keeping you satiated, your blood sugar stable and energized, A great staple that is adaptable to mix in any favourite vegetable combos you love. Can be enjoyed in a variety of different ways, making it a great meal prep stable to have ready to go in your fridge for the week ahead. You can simply enjoy it on its own, with some greens, on a slice of sourdough or even in a wrap or taco!


  1. 1

    Rinse and drain the water from the package of tofu. Pat the brick of tofu With a paper towel to absorb any excess water.

  2. 2

    Heat the coconut oil in a large skillet over medium heat. Add the chopped shal lot and a pinch of salt and pepper. Cook until soft and translucent, for about 2 minutes. Then add in the minced garlic and let sauté for about 2 minutes.

  3. 3

    Add in the chopped mushrooms, zucchini and pepper and cook for an additional 3 minutes,

  4. 4

    As the veggies cook, take the 1 tbsp of dijon mustard and whisk into the 1/2 cup of nut milk until fully combined. Set aside.

  5. 5

    Crumble the tofu by hand into bite sized pieces into the pan and cook for 3 minutes, until the tofu is thoroughly heated. Reduce the heat to low and stir in the spices nutritional yeast, salt and pepper, cook for about 1 minute until mixed through

  6. 6

    Then slowly pour the mustard-nut milk mix into the pan and let it all cook for about 2-3 minutes until tofu has soaked up some of the liquid and its reached your desired consistency.

  7. 7

    Once the majority of the liquid has been soaked up, mix the sliced grape tomatoes and kale into the tofu scramble mix. Cook for an additional 2 minutes, until the kale has cooked through.

  8. 8

    Remove from heat and serve on a bed of greens, in a baked sweet potato, a slice of toast, a rice cracker or roll into a taco or wrap. Sprinkle with your favourite toppings and enjoy!

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