Mediterranean Tofu Scramble

Breakfast used to be my favorite meal - I loved eggs, but it was never really about the eggs. It was about what I put on or in them! I usually have a smoothie for breakfast these days, but I'll splurge on the weekends and make something like this scramble. I enjoy it with toast and Nutritional Yeast Cheesy Sauce. (Like I said - it's all about the sauce!) I sometimes double this recipe for a big batch because the leftovers reheat well and are excellent in tortillas or taco shells for a quick and easy hot breakfast.


  • 1/2 tablespoon extra virgin olive oil

  • 1 block organic tofu

  • 1/2 red bell pepper, chopped

  • 1/2 large sweet onion, chopped

  • 3-4 garlic cloves, minced

  • 1/2 cup Kalamata olives, chopped

  • 1/4 cup sundried tomatoes, chopped

  • 1/4 cup fresh basil, chopped

  • 1/2 teaspoon Italian seasoning

  • 1/2 teaspoon turmeric

  • 2 tablespoons nutritional yeast

  • salt and pepper to taste


  1. Heat the extra virgin olive oil in a large sauté pan over medium heat.

  2. Add the onions and cook until the onions are translucent.

  3. Add the garlic and the peppers, and sauté until all the veggies are soft and starting to brown.

  4. Cut the tofu into quarters and squeeze out the excess water.

  5. Crumble the tofu and add it to the veggies.

  6. Add the dried spices and sauté until the tofu is hot and the spices have been absorbed.

  7. Add the basil, sundried tomatoes, and olives.

  8. Cook until heated all the way through.

  9. Stir in the nutritional yeast, and enjoy!

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