A tofu scramble made with what was on hand in the fridge: red onion, cauliflower, carrots and cherry tomatoes

A good tofu scramble done right can win over many egg lovers and makes a great breakfast, brunch or even dinner main course. There are certain key ingredients that form the basis of any successful scramble: turmeric, onions, green pepper and tomatoes. From there add whatever other vegetable you like. Add crumbled sausage flavored seitan, mock bacon bits or anything else you might throw in an omelet. The variations are endless!

If you want the tofu to have the look and texture of scrambled eggs, simply shred it with your fingers into small bite size pieces. Or dice the tofu into small cubes as pictured in this scramble. Either way be sure to drain the water out of the tofu before cutting it up. To drain squeeze gently but not too much to break the tofu up.

For best results, saute your onion and peppers first in some olive oil until lightly browned and carmelized. Then add you other “dryer” vegetables, like carrots, celery, cauliflower, broccoli ad saute for a bit. Then add your tofu and saute until browned (if you want a bit more flavor out of it). Lastly add your chopped tomatoes and cover the pan. Let this simmer for 10 to 15 minutes, until the tomatoes have cooked through and the tomato juices are well integrated into the mixture.

Finish you scramble off with some great vegan seasonings like hot sauce, vegan worchestire sauce, Braggs Liquid Aminos and even soy sauce. The latter two will give your scramble a “meatier” flavor.