Breakfast for Dinner, vegan-style (Scrambled Tofu)

My husband came home from work early this afternoon, so early that the sun hadn’t set, so I took advantage and went for a run.  (Ah, I love the sound of that!  I’m just starting out on the Couch to 5K program, and tonight I completed day 3 of week 2.  Yay me!)  The kids were hungry so my husband ate with them, which left me in the somewhat strange and entirely enjoyable position of cooking a dinner for one when I got home.  You see, as a mom of three kids, I cook in large quantities, with consideration for the preferences of each member of the family (within reason.)  What freedom it is to cook a meal catered just to myself, based on what I am craving at the time!!!

I had made scones this afternoon, so I wanted a good dose of protein and some vegetables.  Let’s see…what was in the refrigerator?  A big bunch of spinach and some tofu.  Perfect!  Scrambled tofu it was…breakfast for dinner.

Now, I have to confess that I did not measure out any of these ingredients as I was cooking.  Scrambled tofu is a wonderful, forgiving dish that you can alter to your heart’s content.  Use whatever veggies you have on hand…or none at all!  Add some tempeh bacon or veggie sausage if you want to get really decadent.  Salt to taste.  Spice to taste.  Use more nutritional yeast, or less, or none if you aren’t yet a fan.

I’ll post a recipe for you, though, because if this is your first time making it, it’s nice to have something to go on.  If you are making this for a family, you can double the recipe, or at least double the amount of tofu.  The following recipe made a very hefty portion for me, which I shared with the baby who was ready for dinner, round 2.  But then, I was hungry from my run!  This yields probably at least 2 adult portions.

Scrambled Tofu


  • 1 Tbsp extra virgin olive oil
  • 1/2 small onion, diced
  • 2 cloves garlic, minced
  • 8 oz extra firm tofu (I used Wildwood Sprouted Tofu)*
  • 2 tsp ground cumin
  • 1/4 tsp turmeric
  • salt and pepper to taste
  • 1 large bunch of spinach, coarsely chopped
  • 1/4 cup nutritional yeast flakes


Heat oil in a large, heavy skillet.  Add onion and cook until tender.  Add garlic and spices and cook for another minute.  Gently crumble tofu into pan and cook, breaking up slightly with your spatula.  Salt and pepper to taste.

Add chopped spinach and continue to cook until spinach is wilted and most of the liquid has evaporated.  Add nutritional yeast, adjust seasonings to taste, and serve.

*Note:  you might want to press your tofu before you cook this.  Simply drain the tofu, place between two plates, and set something heavy on top.  Let this sit while you prep your other ingredients, and then drain off the water that has seeped out of it before using.  This will allow the tofu to soak up more flavor and will make the finished product less wet.


All in the family…

Now, on a completely unrelated note, having nothing to do with food, or veganism…

My aunt has just released three of her young adult novels on kindle!  I am so happy that she has finally released her excellent work to the public.  I don’t have a kindle but I did get the chance to read two of these novels in draft form (Just for Kicks, and The Rise and Fall of Bibi Karstad.)  My husband designed her covers.  I just can’t resist putting in a plug for them!

If you don’t have a kindle reader you can also order a copy directly from her website.  Check it out!

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