Tofu Scramble w/ Mushrooms & Parsley

by Trudy ~ Veggie num num on August 23, 2010

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Tofu Scramble w/ Mushrooms & Parsley

High in protein and low in fat, a tofu scramble is an awesome way to start your day!!

Tofu scrambles are a great alternative to scrambled eggs, perfect for vegans, those who don’t like eggs, or just when you feel like something a little different. Crumbled tofu fries up wonderfully and is a great base for different flavours.

This simple vegan recipe is for an effortless scramble using mushrooms and lots of fresh parsley; two of my favourite breakfast ingredients : ) Use a nice firm tofu, preferably organic and any type of mushrooms you like, wild ones would be the best. Or experiment with different vegetables and herbs to create a truly unique breakfast dish.

Ready in no time, serve with warm toast and fried tomatoes for a filling and healthy breakfast or brunch. Alternatively try different combinations of vegetables and flavours and serve up the tofu scramble as a quick and effortless vegan meal the whole family will enjoy anytime of the day.

Preparation time: 20mins
Serves 2

  • 2 tbs vegetable or olive oil
  • 295g (10½ oz) firm organic tofu
  • 2tbs nutritional yeast or 1-2tbs powdered vegetable stock
  • 1½ cups diced mushrooms
  • 2 green onions, sliced
  • ¼ tsp white pepper
  • ½ tsp tamari or soy sauce
  • ¼ cup of parsley, roughly chopped
  • paprika

to serve

  • multigrain toast
  • fried tomatoes

Heat the oil in a good heavy based frypan. Crumble the tofu into the frypan, sprinkle with nutritional yeast/stock powder and toss, cooking over a medium heat for 5 minutes, tossing occasionally until golden.

Add the mushrooms, sliced green onions and a little more oil. Fry over medium heat for a further 3-5 minutes until mushrooms are soft. Toss through pepper and soy sauce, check for seasoning and add a little more if desired.

Remove from the heat and toss through parsley.

Serve sprinkled with a little paprika with a side of warm toast and fried tomatoes; the perfect vegan recipe for a healthy and delicious breakfast, brunch, lunch or dinner.

Tofu Scramble w/ Mushrooms & Parsley

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{ 4 comments… read them below or add one }

Kathryn September 18, 2010 at 7:50 am

That looks so so good! I LOVE mushrooms. I recently made this portobello mushroom tower and it was so yummy!

Soph January 2, 2011 at 3:08 am

Hi, firstly, love your site. I just made this and it was yum, my only question is when do you add the nutritional yeast / stock, I couldn’t see that part in the recipe. Also, how many people would this serve? I was making it just for me so guessed amounts.

Trudy (veggie num num) January 20, 2011 at 2:06 pm

Thanks Kathryn, I love mushrooms too and that stack sounds so good!!

Hi Soph, oops, sorry I have amended the recipe directions to include adding the nutritional yeast/ stock, the amounts in this recipe should serve two people a nice big breakfast when teamed with toast and fried tomatoes. Thanks so much for the feedback and great to hear you love Veggie num num :)

Leigh September 19, 2011 at 2:21 am

I love your website! It’s so nice to find a veggie site with such excellent photography, instead of bland looking photos of food. Your pics make me want to try out everything! I made this dish for breakfast and loved it – although I added a bit of turmeric too, which was really tasty, and gave the tofu a lovely familiar yellow colour. Looking forward to trying out more of your recipes from now on!

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