The Best Breakfast Scramble Ever!

[Valou]

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

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

[little2ant]

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.

[dornorozeto]

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. 

[willwolf]

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.

[deuceO]

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!!

[VeganChristine]

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!   

[veganlily]

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).

[janeyboo]

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

[sallygomez]

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.

[uhblondie]

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!

[nutdragon]

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!

[Wendie]

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!

[hopfrog]

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!

[moderndisaster]

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!