Scrambled Tofu

This tofu scramble is the vegan breakfast that actually converts people.

Crumbled silken tofu gets sauteed with mushrooms, red bell pepper, garlic, and onions until everything is golden and fragrant, then finished with briny chopped green olives and a splash of soy sauce.

A pinch of turmeric gives it that familiar scrambled-egg yellow without contributing much flavor, so the oregano and garlic do the real talking.

Shredded nori is optional but adds an umami depth that takes the whole dish up a notch. Doubles easily when you’re feeding a crowd.

Kitchen Tips

• Drain the tofu well before crumbling. Excess moisture makes the scramble watery instead of giving you those satisfying, slightly firm curds.
• Silken tofu gives a soft, egg-like texture. Swap in firm tofu if you prefer something with more bite and chew.
• The green olives are the secret weapon here. Their saltiness and brine replace the richness that eggs would normally bring.

Variations

• Stir in a handful of fresh spinach or kale during the last minute of cooking for extra greens.
• Add diced avocado on top when serving for a creamy contrast.
• Swap the soy sauce for tamari to keep it gluten-free.