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The Best Breakfast Scramble Ever!

What you need: 

Cheez sauce:
1/2 cup flour
1/2 cup nutritional yeast
1 teaspoon garlic powder
2 cups water
1 teaspoon yellow mustard
4 tablespoons vegan margarine (I use Earth Balance) Stir fry:
1/2 onion, chopped
1/2 green pepper, chopped
cooking oil, as needed
1 pound extra firm tofu, drained and crumbled (not silken style)
pinch turmeric, optional
salt and pepper, to taste

What you do: 

1. For cheez sauce, mix first 3 ingredients together in sauce pan. Add water and mix thoroughly. Heat on medium until thick and bubbly. Remove from heat and add mustard and margarine. Set aside.
2. For stir fry, saute 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.
3. Add more oil to the middle of the pan, then add your drained, crumbled tofu. 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.
4. When it looks like you could eat it, add the cheez 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 soooo 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!
Source of recipe: I got the recipe for this cheez sauce from this site (cheesy enchiladas).

Preparation Time: 
20 minutes
Cooking Time: 


I halved the sauce recipe and added more veggies to the scramble, very tasty!  :)


yum :) My boyfriend and I just made this and it was great! We used tomato instead of pepper though. We halved the sauce too. Delicious :D




woops - also wanted to add that i used firm tofu that was frozen and then thawed.  i really liked the texture since it was drier and i always would cook my real eggs to death to make them really dry and chewy.  the texture was right on if you like yours that way, too!


My first time eating a tofu scramble - homemade or not.  I now know that if i ever have the odd craving for scrambled eggs that tofu will be there for me.  This was really good and easy.  I put asparagus in mine instead of the other veggies and then topped it with 2 morningstar bacon strips that i crumbled up, yum!


Just made this again. Sooo good. I am so happy I can have a good breakfast.


good recipe!  I halved the cheez part of the recipe.  It seems like enough!  Also, I put a lot of salt in the cheez.


So very, very good!  I usually don't like tofu scrambles because they are dry and you can't identify what is in the seasoning packet of the box or packet stuff.  This, however, is like nothing I have had before.  I couldn't find the turmeric, so I used a little curry powder and cumin and seriously -- I could have eaten all of it if I had the room.  It was so tasty and satisfying  and I am happy to finally have a really good breakfast recipe that will keep me full.



Ok, well I was not much of a fan of this at all. The first issue was texture...but that was my fault for using thawed tofu instead of unfrozen firm tofu.

As far as the cheese sauce....well, Im a much bigger fan of the unbulk cheese recipe on this site that uses ground cashews + nut yeast

I also didnt have any peppers, so I put in some zuchinni and tomoatos...and when done topped it with some avacado

I still ate it, and will eat the leftovers, but I prefer the VWAV scramble over this one

ps - Id take pictures, but I was froling at the beach the other week and sand broke my camera....sigh


OK, I must agree...this is good, no that's not the right word: DELICIOUS! Yep, that is the right word.  I will admit, I did embellish a bit.  Here is what I added: 
3 Baby Carrots (sort of julienned)
1 Roma Tomato (randomly cut up by my daughter)
Handful of Fresh Baby Spinach
Dash of Sage
Umm, yummy! :P  As you can see from the picture, I had it with some toast, as that is how I am used to eating my tofu scramble at Well Spring Cafe`. Now I don't have to pay the high price for it.  Thanks so much for this recipe!



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