Food · Recipe

Tofu Scrambled Eggs Recipe, Vegan and Gluten Free

Looking for some protein and veggies in the morning? Tofu “scrambled eggs” can be a great replacement.  This recipe is very  version of  “southwest scrambled eggs” I used to make before becoming vegan.  My 10 year old son loves eggs in all forms and I was quite skeptical that he would accept it. However, much to my surprise, he loved it and requested 3 helpings. It’s a quick and easy recipe packed with nutrition.

The tofu in this dish has a nice firm consistency to it holds up well with the other ingredients.


1 Carton (12.3 oz) Silken tofu, I use Nori-Mu Organic Non-GMO tofu – drained

1 Medium Organic Tomato, or a hand full of cherry tomatoes, diced

1 Medium Organic Red Bellpepper, diced

2 Cups Fresh Organic Spinach

1 Clove Organic Garlic, mincted

1/2 Organic Purple Onion, diced

1/2 Tbsp olive oil

1/2 Tps Salt

1/4 Tsp Chili Powder or Chipotle Pepper Powder

1/2 Tsp Cumin

1/2 Tsp Black Pepper

1/4 Tsp Turmeric (yes, i put it in everything)


  1. Drain Tofu and squeeze out any excess water with a paper towel.
  2. Heat oil in pan over medium high heat and add garlic and onion
  3. Cook until onion looks glassy
  4. Add seasonings, bell pepper and tomatoes cook for 1-2 minutes
  5. Add Spinach and mix around until the leaves barely wilt
  6. Add tofu and crumble it into large chunks in your hands while adding to pan. Cook 1-2 minutes more.
  7. Serve!

Hope you enjoy. Please contact me with any questions!

Bon Appetit!



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