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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: 


Oh, and I gave some to my omni boyfriend, of course he knew the meat was fake but he swore they were scrambled eggs!


Very Yummy.  I added some seitan chunks for that "sausage" taste and put it on a whole wheat wrap.  Great way to start the day. 


:) :) :)

This is a great and very filling breakfast. 

Just a note.  The cheese sauce does not store well, I'd say 3 days at the most in the fridge.

I've tried storing it to make regular breakfast but it detoriates fairly quickly.

I'd suggest making less sauce or using it within 2 days.


I added thinly sliced mushrooms, fresh basil leaves, and dried onion flakes instead of garlice as there was no garlic in the fridge for some reason, and OHMIGOD it was so good that I ate the whole frypan.

This is seriously better than the scrambled eggs I used to adore.

A big THANK YOU for this recipe. 

I have a new breakfast favourite.


Most definitely one of the best options for scrambled tofu. Love it! I love the texture. It is kinda like scrambled eggs but no 'eggy' taste. I followed the recipe almost exactly. I didn't have garlic powder (we go through so much of that!) so I used a salt/pepper/garlic blend that I have in the sauce. VERY good. Didn't have any peppers (why are they so expensive now!) so I left them out. Didn't miss them at all. Didn't add tumeric either because I didn't want to dig it out. It was fine without. This is the kind of recipe you can play with a lot. Good job!


I was impressed. If you go easy on the cheese sauce, it's not too overpowering and you end up with something pretty eggy. Lots of pepper, mustard and a teaspoonful of mixed herbs or parsley are essential. Great on wholemeal toast.


This is the best scramble ever!  I added some tomato to it, just to mix it up a bit.  The texture and color of the tofu is nearly identical to eggs when it's done, and the flavor isn't too far off eggs with melted cheese.  I'm not going to miss scrambled eggs at all ever again.  And this does make a huge amount of the cheese sauce.  I didn't even use half of it, and I still probably put a bit too much in (but just a bit).  I'm going to try using some of the sauce on a pizza later on and see how that works.  Or maybe as a dip for veggies.


The title doesn't lie!  This is by far the best tofu scramble I've ever had!!  The cheez sauce just MAKES it.  And with the leftovers, I can easily enjoy a batch of nachos for lunch or pizza for dinner.  Or both! I used champagne mustard instead of plain yellow mustard in the sauce and it added an extra tangy-sweet dimension, and to the tofu part I added a spice blend (taken from theppk's scrambled tofu --it was wonderful!  Thank you SO much for this recipe!!!  ;D


Rocked my taste bud world.  I halved the recipe and it still made enough for two days!  This was my first attempt at a "cheese sauce" and I loved it. 
I can't wait to make this again and again. 


This was quite first experience with a nutritional yeast sauce, and a tofu scramble. I'm impressed. I used red pepper instead of green, and added carrots and spinach. I also used a clove of garlic in favor of garlic powder. I cut the recipe in half, because I'm the only one in the house that eats tofu....I can't wait until I have a family of my own :P Anways, I made enough to have 2 meals, so dinner tonight, and lunch tomorrow. It does need salt, however, otherwise it's rather bland. Very good recipe, though.



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