I love weekends because I can do breakfast and brunch. That’s when family gathers around the table to have a meal together, relax, and catch up. Growing up, I loved scrambled eggs with cheese and house potatoes with buttered toast. When I first went vegan, I had a hard time finding meals to replace the original, and then I started experimenting with tofu. It is my go-to big breakfast and one that will even leave non-vegan guests happy. I serve it with my Homey Roasted Potatoes and toast slathered in vegan butter.  Breakfast is back!

Serves 4

30 minutes total time
24 oz. firm to extra firm tofu
1 tablespoon olive oil
½ cup zucchini diced
¼ onion diced
½ red or orange bell pepper diced
½ bunch kale, destemmed and chopped
½ teaspoon curry or turmeric powder
2 tablespoons Tamari
Salt and pepper to taste

In a skillet on medium heat, add olive oil to pan, add in onions, bell pepper, zucchini, and kale. Stir every minute so they do not stick to the pan. While they cook, take tofu in a bowl and crumble it with your hands into the bowl to look like scrambled egg consistency. Once your veggies are sautéed golden, add tofu crumbles and lower the heat to medium low. Once all water evaporates, add in curry and tamari, and stir until it looks like an egg scramble. Add salt and pepper to your taste buds’ delight and serve.

Although it has curry in it, this dish does not have a curry taste. It is used mainly for color. You can always adjust or omit curry or use turmeric.

GF (if you use gfree toast), Soy Free Variation:  Use cauliflower instead of tofu and sub salt for tamari, NF

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