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Try this great Vegan substitute in place of traditional scrambled eggs at your next breakfast. Super flavorful, time effecient, and easy to make!


1 14 oz. box extra firm organic tofu (make sure to get organic as non organic soy is a genetically modified food)

1 medium sweet onion (chopped)

2 garlic cloves (chopped)

small amount of veggie broth for sautéing

2 tbsp. soy sauce or tamari

1 tsp dijon mustard

1/4 cup nutritional yeast (plus more for garnish)

1/2 tsp. turmeric

1/2 tsp. garlic salt

1 tbsp. maple syrup

handful of spinach

1 14 oz. can of diced tomato (drained)

salt and pepper to taste

1. Drain tofu of excess water. A technique you may want to try is wrapping the tofu in a few layers of paper towel then placing a cast iron pot on top to drain the water as much as possible. Once drained, crumble tofu into a mixing bowl to bite sized pieces resembling scrambled eggs.

2. In the mixing bowl with tofu, add soy sauce, mustard, nutritional yeast, turmeric, garlic salt, salt and pepper. Mix until combined well.

3. In a large frying pan add a small amount of veggie broth to sauté the onions and garlic. Sauté on medium high until the onions are softened and browned. About 5-7 minutes. Turn to a medium heat and add tofu mixture stirring frequently. Adding a bit of broth if it seems too dry. Cook for another 5 minutes.

Add in diced tomatoes and stir occasionally. Then add in maple syrup and spinach. Cook until spinach is slightly wilted. Give it a taste and add more salt, pepper, or nutritional yeast if desired.

Serve immediately and enjoy!

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