Dans la Cuisine: Tofu Scramble

I'm back! But before I can begin to show you any new Bahamas pictures I still need to unpack my camera, download and sift through all of them. So instead I have this super easy tofu scramble recipe to share with you.
We tend to forgo going out for Brunch often since there are few places that serve a vegan brunch, and the places that do well, most of them have a tofu scramble on the menu. This, my friends, is super easy to make at home. The ingredients can be swapped to suit your taste buds and the measurements can also be to revised to your liking. But if you're new to a tofu scramble, here's one to get you started.


1 pkge of firm tofu (I like to use the extra firm as it has less water)
1 tbsp Braggs (or soy sauce will work)
1 tbsp olive oil
1/2 cup mushrooms, chopped
1 cup spinach
1/2 red bell pepper, chopped
1 small onion (red or yellow), finely chopped
2 garlic cloves, minced
1/2 cup cheddar "cheese", shredded
1 vegan sausage ( I like field roast brand), cut in rounds
1 tsp turmeric
2-3 tblsp nutritional yeast
1 tsp. curry powder
salt & pepper



1. Start by draining your tofu and mashing it up in a bowl with a fork. Some chunks are ok but you basically want it to be crumbled. Add Braggs while mashing it up and mix well.

2. In a flat bottom sauce pan, heat olive oil. Throw in the garlic, and onion and saute for a few minutes. Add the vegan sausage and saute until brown. Add the tofu. Keep on medium heat until the tofu starts to get a little golden. Throw in the red pepper, mushrooms. Add your spices and the nutritional yeast. Keep on medium heat for approx. 10 minutes.

3. Add the cheese, and spinach and stir until all of the cheese is melted and the spinach is fully cooked. This should only take a few minutes. Taste and season with salt & pepper if necessary.

We like to serve this with toasted french bread, a side salad, or even a plate of homefries if we're feeling ambitious. Like I mentioned up top, this recipe is really easy to substitute for other ingredients that you might have in your fridge.

{pictures taken by Veronika}