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Breakfast Scramble

If you like scrambled eggs but don't like what eggs do to your health, then this vegan version of scramble will do the trick for you. With tofu as the base, this protein-packed recipe will leave you sated and not missing the eggs one little bit. 


1/2 cup water
1 each leek -- split thin sliced
2 ounces button mushrooms -- thinly sliced
1 each carrot -- matchsticks
1 pound tofu, extra firm
splash soy sauce
3 each scallions -- thinly sliced 

Heat a dry skillet over medium heat. Add 2 tablespoon of water to the hot skillet and add the leeks and a pinch of salt. Water saute the leaks until limp about one minute. Add the mushrooms and a pinch of salt and cook until mushrooms release their juices and begin to reabsorb them. Add carrot and a pinch of salt, cook one minute. Stir in tofu, season lightly with soy sauce and 1/2 cup of water. Cover and reduce heat to low. Simmer stirring frequently three to five minutes. 

Stir in scallions and serve hot.


Vita Bella
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