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VegWeb.com  |  Recipes  |  Breakfast Recipes  |  Tofu Scramble and "Egg"-type Recipes  |  The Best Breakfast Scramble Ever! « previous next »
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Recipe submitted by little2ant, 01/12/07

The Best Breakfast Scramble Ever!

Ingredients (use vegan versions):

    Cheez sauce:
    1/2 cup flour
    1/2 cup nutritional yeast
    1 teaspoon garlic powder
    2 cups water
    1 teaspoon yellow mustard
    4 tablespoons or less of vegan margarine
    Stir fry:
    1/2 onion
    1/2 green pepper
    1 tub drained and crumbled extra firm tofu (not silken style)
    cooking oil
    turmeric (optional)
    salt and pepper to taste

Directions:

Make Cheez Sauce:
 Mix first 3 ingredients together in sauce pan. Add H2O and mix thoroughly. Heat on Med until thick and bubbly. Remove from heat and add mustard and margarine (I like Earth Balance). Set aside.  *I got the recipe for this sauce from this site (cheesy enchiladas)*

Stir Fry:
 Saute up some onion, and green pepper in oil.  When they are good and soft, move them to the sides of the pan and form an empty circle in the middle for your tofu. Add more oil to the middle of the pan, then add your drained, crumbled tofu (don't use silken, use extra firm). When it starts to get golden, mix in the peppers and onion and keep frying.  You can add some turmeric for color if you like.

When it looks like you could eat it, add the nut.  yeast sauce and mix it all in to coat until that becomes golden brown too. I saute this for another couple of minutes.  You might not need all of the sauce. I save the leftovers for pizza or nachos.

Add salt and pepper to taste (this makes all the difference!)

Eat!  This is SOOOOO good and it’s great on toast or English muffins (I use Matthew's brand).  I don't miss eggs at all after discovering this!

Serves: 3-4

Preparation time: 20 minutes











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Valou
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« Reply #1 on: January 21, 2007, 03:47:39 PM »

You're right! It IS the best breakfast scramble ever!  Smiley

Thank you for this wonderful recipe.

I tried it for brunch with a carnivore friend and she loved it too! I added tomatoes  and a bit of vegan parmesan and dried basil to the sauce... Yummy!

Valou

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little2ant
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« Reply #2 on: January 26, 2007, 02:02:01 PM »

I wanted to update this to say definitely do not use all of the sauce or it will be quite runny and wet. I used about 1/3 of it and it was perfect. I made 2 more scrambles with the same batch of cheese that week. Either make less sauce or save the left overs for other recipes-up to about a week.
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dornorozeto
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« Reply #3 on: January 28, 2007, 07:20:47 AM »

Mmm, yummy!  I made the bean & cheese enchiladas for dinner last week so I knew how amazing that cheese sauce was already.  I used a ton of veggies that were sort of getting close to the end of their shelf life, plus half a leftover baked potato and lots of ground black pepper and some sage.  I only made half the recipe of cheese sauce and it was more than enough for my very big scramble.  I spread some soya margarine on a toasted whole grain bun and piled the scramble on top, and it was like heaven on a bun. 
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willwolf
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« Reply #4 on: January 28, 2007, 10:48:18 PM »

I love scrambled tofu, and this is a great take on it with the addition of the "cheese" sauce.  I usually vary the veggies according to what I have on hand at the moment.  Today, I added 3 minced garlic cloves, about half of a large potato (which I fried ahead), chopped mushrooms, a tomato, shredded carrot, and some frozen mixed greens.  I subbed red bell pepper for the green.  I also added some spices to the tofu--cumin, paprika, and thyme, in addition to the turmeric, salt, and black pepper.  Making a big batch of scrambled tofu ahead of time is such a great way of having a hot, quick breakfast (or dinner) for yourself for a few days; I usually get about 4 meals out of this.
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deuceO
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« Reply #5 on: January 29, 2007, 09:26:00 AM »

Yum!  I love this recipe!  But yes, reduce the sauce or you'll have way to much for just this dish.  I put it on toast.  It makes a lot, not that I'm complaining.  I had it for breakfast for three days!!
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VeganChristine
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« Reply #6 on: February 19, 2007, 12:49:31 AM »

Yummy protein-filled breakfast!  I love how the cheezey sauce holds it all together so you can make a sandwich out of it with a couple pieces of whole wheat toast.  I made this twice last week just for myself!  It makes 3 very hearty breakfasts and reheats perfectly as a healthy meal before heading out in the morning.  Thanks for the great recipe!   Grin
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veganlily
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« Reply #7 on: February 25, 2007, 12:58:51 PM »

Great idea on adding the sauce!  I used a very similar tofu scramble recipe from my fave cookbook, Vegan World Fusion Cuisine, and then topped it with about 1/3 of the suggested amount of sauce.  I had found tofu scrambles somehow lacking the right consistency in the past, but the sauce gives it a nice texture and consistency.  Definitely needs salt and pepper, that does make it.  I actually added a splash of braggs to the sauce to give it a little more salt (and I am not a big salt person).

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janeyboo
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« Reply #8 on: February 27, 2007, 01:07:31 PM »

This was yummy! I'm usually not one for tofu scrambles but this really hit the spot. I served it over whole wheat bagels w/EB. The only difference I made was subbing spinach for green pepper.

Thanks for the idea about the sauce though, it was wonderful Grin
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sallygomez
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« Reply #9 on: February 28, 2007, 08:44:57 PM »

This was a pretty quick, easy recipe. The sauce definitely needs some salt and/or Bragg's. I used only 1-2 tablespoons of Earth Balance and that was fine. Following the recipe  makes 2 cups of sauce, so consider halving that part of the recipe if you don't want leftovers (overkill). I used chopped spinach, tomatoes and basil and mixed in about 1/3 cup of the sauce. Then I drizzled a bit more onto each plate at the end. I'd make it again if I were cooking for a crowd and wanted something basic but tasty.
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uhblondie
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« Reply #10 on: March 11, 2007, 12:17:39 PM »

Pretty good (although admittedly I have strict tofu scramble standards, after being in withdrawal from lack of Fantastic Foods' version). I used a whole onion, omitted the green pepper, added shredded carrots and frozen broccoli, used only 2 Tbsp margarine, added onion powder to the sauce, and used 2 tsp cumin, 1/2 tsp paprika, 1 tsp crushed thyme, garlic, and italian seasoning to the scramble. I would have used turmeric if I'd had it, but the sauce adds a good amount of color, too. You really DO need plenty of salt and pepper, otherwise its pretty bland - next time I may douse it in Liquid Aminos during cooking. I also topped it with some Parma! brand vegan parmesan. Thanks!
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nutdragon
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« Reply #11 on: March 15, 2007, 10:09:12 AM »

fantastic, yummy, good.

I added some diced red potatoes and used banana peppers instead of green peppers, but this was outtasight.  It had never occured to me to use the sauce in a scrambler, which may explain why we didn't eat too many scramblers.
Thanks for the ideas!
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Wendie
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« Reply #12 on: March 26, 2007, 06:37:14 PM »

I loved this recipe. I used a sweet red pepper just because the green ones in the store weren't as fresh looking. I added cremini mushrooms just because I think almost anything is better with mushrooms!
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hopfrog
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« Reply #13 on: March 26, 2007, 10:13:08 PM »

Really good!  This is my favorite non-dessert way to use tofu.  Mix in some salsa and roll up in a tortilla and you have a fabulous breakfast burrito.   Like others have said, this works really well reheated on busy mornings.  And salt!  I'm usually not a big fan of adding lots of salt to recipes, but this particular recipe calls out for it and makes the difference between a really blah dish and a flavorful one.  If I eat about a cup of this stuff with 1/2 glass of an all-fruit smoothie at 7:00 am, I'm good to go until 2:00 pm before I'm hungry again. Also the recipe looks really, really close to "real" scrambled eggs--though doesn't taste much like them (not a bad thing).  Thanks for the recipe!
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moderndisaster
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« Reply #14 on: March 26, 2007, 10:52:44 PM »

i've been against tofu scrambles as a breakfast food for a while because they always ended up tasting like stir fry.
i'm loving this take on "cheese eggs" though... i've made it twice now. the first time i scrambled the tofu in a pan with the peppers and onions - and added the sauce on top. (about 1/3 or 1/4 like other people suggested) this time i scrambled the tofu on its own with garlic powder, salt and pepper (and a few sprays of bragg's) and added some sauce toward the end of its cooking. served the "cheese eggs" on a toasted bagel with a bit of margarine and a mix of pan-fried potatoes/onions/broccoli on the side. awesome!
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