Scrambled tofu is hands down my all time favorite breakfast. I’ve made it for vegans and die-hard omnivores, and it has been liked by everyone. I never make the same thing twice, as I usually just throw things together. This combination of tofu with spinach, mushrooms and red pepper with a little bit of Daiya cheese is one of my favorites though, and I paid attention to what I was doing so I could share the recipe!




  • 16 ounce block of firm or extra tofu, drained and crumbled
  • 1 tablespoon olive oil
  • 1 tablespoon soy sauce or Bragg’s Liquid Aminos
  • 1 tablespoon apple cider vinegar
  • 1/4 teaspoon tumeric
  • 1 teaspoon cumin
  • 1 teaspoon all purpose seasoning 
  • 2 tablespoons nutritional yeast
  • 1/4 teaspoon red pepper flakes, optional
  • 1 small red onion, diced
  • 1 red bell pepper, diced
  • 10 – 12 mushrooms, sliced
  • 6 ounces baby spinach, chopped
  • Sea salt and pepper
  • Handful of Daiya mozzarella cheese
  • 1/4 cup olives, chopped
  • 2 scallions, chopped



  1. Mix together the olive oil, soy sauce and vinegar in a large skillet over medium heat. Add the tofu and mix until it’s coated. Cook for about 3 minutes or so, and then add the spices and the nutritional yeast. Add the onion and cook until it’s translucent, about 3 more minutes
  2. Add the red pepper and mushrooms. Cook, stirring occasionally, until mushrooms are soft, about 5 minutes. 
  3. Once the mushrooms are soft, add the chopped spinach to the skillet and mix thoroughly. The spinach will cook immediately. Add the salt and pepper to taste.
  4. Sprinkle the Daiya over the scramble and let sit untouched until the cheese has melted, about 3 minutes. 
  5. Top with chopped olives and scallions.
  6. Serve and enjoy! This is especially good with a little sprinkling of Cholula hot sauce.


Pin on PinterestShare on FacebookTweet about this on TwitterShare on YummlyShare on Google+Email this to someoneShare on StumbleUponShare on RedditShare on Tumblr