Written by Miriam Published on in Breakfasts,
Although I don’t cook with eggs or buy them, I did used to eat scrambled eggs – albeit rarely – so occasionally I miss the texture and taste of a scrambled egg brunch. However, to date I have always resisted a tofu version. I don’t really know why, just that the thought of it did not exactly draw me in. But the other day I decided to take the plunge, as both my craving and curiosity got the better of me. I hadn’t had lunch or breakfast, and it was that time of day. I also knew at the back of my mind that I had half a packet of firm tofu in my fridge, waiting to be consumed. So, what was I to do, other than to make a masterpiece to fulfill my craving ? A combination of ingredients have made this creation a definite part of my life, or brunch should I say, for ever. Mmmmmm – good !
Serves 1
INGREDIENTS
- olive oil
- ½ a packet (175 grms) of firm tofu
- 1 medium-sized red onion, chopped
- 1 large clove garlic, chopped
- 2 medium-sized mushrooms, chopped
- ¼ tsp dried oregano, or 1 tsp freshly chopped oregano
- 1 tsp fresh ginger (grated)
- ¼ tsp nutritional yeast (optional)
- ½ tsp turmeric powder (for the yellow colour)
- 1 tbsp soya sauce
- 1 tsp light tahini
METHOD
Fry the onions in the olive oil, in a non-stick frying pan until transparent. Then add the garlic, ginger and the mushrooms, stirring every few seconds.
Now crumble the tofu into the pan (and quickly rinse your hands), and mix again for a minute or so. Add the soya sauce, whilst continuing to mix, and the rest of the ingredients. Mix all up together for a minute or so, and serve immediately. Enjoy !
TIP : May be served on wholemeal toast, accompanied by freshly squeezed orange juice, to optimize the nutritional value.
All recipes, content & design © Miriam Sorrell www.mouthwateringvegan.com 2010
These are free recipes for your pleasure – all we ask in return is that you take a few moments to leave a constructive comment !
Post Views: 3,602
73 Comments
-
Pam
January 7, 2011 at 4:36 pm
Your Venusian sense of colour, taste and form together with yr inspiring recipes are unparalleled. You must absolutely publish yr ideas especially overseas! I’m not vegan but i cant help loving them and they’re great recipes for my vegetarian friends! Keep it up!
-
Admin
January 7, 2011 at 4:53 pm
Many thanks for your wonderful and inspiring compliments – they have gone a long way. Hope you keep enjoying my creations. All the very best to you for 2011.
-
Jane
February 28, 2011 at 6:17 pm
You’re an inspiration!
-
Miriam
February 28, 2011 at 9:14 pm
Jane, you are also an inspiration to me – your comments fill me with inspiration and keep me creating – so I embrace your thank you and send you the same back ! Best to you. Miriam
-
Ruben
March 28, 2011 at 12:47 am
It’s almost like a daily routine for me to check up on your site every now and then for inspiration whenever im feeling a bit unimaginative with my food, this one was perfect, didn’t have to drag myself out the door while i still had my “morning face” on to buy any ingredients + it looked, felt and tasted enough like scrambled eggs to bring back some fond memories. thanks!
-
Miriam
March 28, 2011 at 7:36 am
Ruben Hi there, thanks for keeping in touch with my site, and I hope to be posting up weekly (so far it’s not been a problem) and great to hear that you have selected a breakfast choice – the great thing really is that once you like something, it can be repeated again and again – this snack (scrambled delicious egg-less mushroom delight) is also great when you are in a hurry and don’t have the time to cook-up a main course – instead, all you have to do is make this and cut yourself some nice wholemeal bread – and as the English saying goes ‘and Bob’s your uncle ! Cheers and keep well !
-
Cynfelyn
April 12, 2011 at 9:39 pm
Hey thanks for the recipe.
I’m only 2 days into being a Vegan so this site should help me a lot in the future.
Check out my picture of it. Doesn’t look anything as good as yours… haha
http://www.facebook.com/photo.php?fbid=10150548683170077&set=o.168121116531244&theater -
Miriam
April 13, 2011 at 1:20 pm
Hi there and thanks for your comment – I think your pic looks great, did you add some extra red onion in yours ? Looks great – a tiny suggestion that may help is try not to crush the tofu as much, reason being that as you cook it it seems to crumble a little further with the mixing, so do crush but lightly, that way when you eat it it will have a little more form and texture to it. I love your parsley twig on top, together with your sense of humour, it comes out in it too !!!
-
Cynfelyn
April 13, 2011 at 7:24 pm
I chopped up 1 smallish red onion, there was plenty in the dish I think!
Thanks for the suggestion, will do that next time. -
Miriam
April 13, 2011 at 7:44 pm
I love red onions and use them in most of my savoury dishes – am sure it tasted great !
-
Van Pittsenbargar
May 9, 2011 at 8:40 pm
My Dearest Miriam,
You have once again captivated me with another delicious recipe in an endeavor to shake up old habits and become more vegan. The egg subsitute issue has now disappeared thanks to this amazing tofu dish; and the combination of soy sauce, turmeric and tahini really make it complete. I’m sold, and your blog will now be a daily ritual with me! Thank you, Miriam, for new inspiration! All best.
-
Miriam
May 10, 2011 at 6:41 am
Hi Van and thanks for your wonderful comment – it is also an inspiration for me to receive such wonderful comments as yours and others that value my creations – it makes the whole process so worthwhile. I look forward to your future comments and am glad that the egg problem is resolved for you ! Best to you and hope you keep as vegan as possible !!!
-
Kim
May 30, 2011 at 2:22 pm
This was delicious! I have recently converted over to a vegan lifestyle and have never felt better in all of my 54 years! I am so happy to have found this website and look forward to trying a variety of healthy foods. Thank you for posting your recipes, it makes my conversion to a healthier life style a much more easier task.
Kim -
Miriam
May 30, 2011 at 4:33 pm
Kim Hi there and welcome to my site/blog, glad to have you here. So pleased that you like the sight of the recipes etc and look forward to your future comments on it – until then keep well, healthy and happy. Cheers, Miriam
-
May 31, 2011 at 2:57 pm
Thank you for continuing to send me your recipes Miriam. I’m like you in that I occasionally get the craving for scrambled eggs and I’ve often looked for something that will settle that craving. I’m definitely going to try this sometime…although I think I’ll need about twice as much as what you have pictured in the bowl… 🙂
-
Miriam
May 31, 2011 at 8:42 pm
Richard Hi there and thanks so much for your comment. It’s odd really as I never really liked eggs in my non-vegan days, but occassionally I did have scrambled ones, something about the texture that was so pleasant, I think you get my drift here. These for me are even better, and if you can get your paws on some vegan cheese, don’t hesitate to grate a handful in with them. Richard, once you try this recipe I feel you may wish to repeat it. And, oh by the way, this recipe is also great for dinner with some fresh steamed veggies and fresh bread. Enjoy and I look forward to your feedback once tried and tested from your end. Thanks and best to you !
-
Ann Thomas
June 29, 2011 at 2:14 am
Hi Miriam! I just love this dish,and make it often. Sometimes I add chopped red,green or yellow peppers,and make it even more colorful! Love your recipes!
-
Enisa Brown
September 6, 2011 at 11:04 am
I bought some firm tofu today will be keen to try this for breakfast tomorrow it looks great ! Thanks again Miriam all your recipes are an enormous help for a newbie vego like me 🙂 Best wishes
-
Lali Castillo
September 13, 2011 at 3:05 pm
This is great! It never would have thought to add tahini! Thanks for the recipes.
-
Miriam
September 15, 2011 at 4:01 pm
Hi Lali and welcome – Yes, strange but true about the tahini – I do hope you enjoy the recipe though, the tahini just adds that richness to the recipe and it works well. Cheers to you !
-
Sara Langley
October 17, 2011 at 12:51 pm
WOW!! that really sounds quick and easy! will let you know how it was! Thanks a lot Miriam 🙂
-
Natalie
October 17, 2011 at 1:30 pm
Adding tofu to the next shopping list. That looks amazing. Had the best scrambled tofu in Thailand and have as of yet managed to get it quite right so thanks heaps for sharing 🙂
-
Miriam
October 17, 2011 at 4:39 pm
Natalie Hi there and thanks for your comment, I do hope you enjoy this scrambled tofu creation of mine – because it’s totally moorish, so can’t wait for your feedback either ! Cheers to you and enjoy !.
-
Miriam
October 17, 2011 at 4:40 pm
Hi Sara, sure thing – enjoy, it is delicious and will let your buds do the talking as and when ! Cheers and best to you !.
-
Alma Lima
October 17, 2011 at 6:19 pm
Wow as new in vegan cooking, I’ll try this! Never tried scramble tofu, this one looks excellent recipe! 😀
-
Miriam
October 20, 2011 at 3:20 pm
Hi there Alma, I’ve a feeling you are going to enjoy this one ! But, I will let you be the judge. Cheers to you, and look forward to your feedback on this. Cheers !.
-
October 22, 2011 at 12:46 am
I made this tonight – it was delicious! Had it with some steamed broccoli and some toast on the side. Highly recommended!
-
Miriam
October 22, 2011 at 11:21 am
Sounds good to me Gary, so pleased you enjoyed it – thanks and cheers to you !.
-
Domen
November 17, 2011 at 12:32 pm
I was wondering for a while if there is a way to make scramled eggs from tofu. Even though I don’t like the flavour of eggs in any way, my dad loves them so I am definitely going to try it. I also have one idea. If you really want to make it taste like scrambled eggs you should top it with some black rock salt commonly used in Indian cuisine, which has egg-like taste because of sulfur.
-
Miriam
November 17, 2011 at 1:30 pm
Hi there Domen, thanks for your comment and welcome to my site. Thanks for the salt idea (makes sense) and hope that your dad enjoys my scrambled tofu – I will let you into a small secret – I never liked eggs myself prior to becoming vegan, so it was very easy for me to let that go, but I do love my scrambled tofu ! Best to you !.
-
Ant Borain
November 19, 2011 at 2:43 pm
Awesome thanks Miriam :-)))
-
karen
November 20, 2011 at 12:52 am
Hi, Miriam!
Thanks for this recipe. I can’t wait to try it. I had my last egg today. -
Miriam
November 20, 2011 at 12:31 pm
Hi Karen and thanks for your comment – remember to expect a different taste – hope you enjoy it. Look forward to your future comments on my blog. Best to you.
-
Miriam
November 20, 2011 at 12:37 pm
You are welcome Ant.
-
Domen
November 20, 2011 at 9:53 pm
I did it this weekend and my dad loved it. Thanks again.
(Oh, and I loved it also, one of the better ways to make tofu.) -
November 21, 2011 at 12:15 pm
hey miriam top job!!! i have to say i’ve made this before. but not your recipe! just wanted to suggest that you used biodynamic or organic tofu as the rest is more than likely GMO! i’ve just fried up onions and all the usual suspects that I used to have in scrambled eggs and added the tofu and used a wisk to beat it up a little and just added in 2 teaspoons of tumeric. works a treat! thanks for such wonderful inspring recipes and AMAZING photography! well done and keep up the great work!
-
November 21, 2011 at 12:17 pm
oh and tumeric is also really good for your heart! we need as many recipes as we can with tumeric in it! amazing stuff!
-
Miriam
November 21, 2011 at 12:41 pm
Hi there Domen, glad you managed to make this recipe – am delighted to hear that both you and your dad loved it – it’s really a super way of eating tofu I think. Cheers to you !
-
Miriam
November 21, 2011 at 12:46 pm
Hi there Corinne and welcome to my site – many thanks for your detailed comment, and glad that you enjoyed this recipe. Many thanks also for the wonderful compliments too. I really look forward to your future comments on my blog. Very Best to you !
-
Miriam
November 21, 2011 at 12:47 pm
Corinne Hi again and thanks for that – I totally agree and in fact I use turmeric quite a lot, it is indeed amazing stuff with many benefits (great anti-inflammatory too – possibly the cause of many diseases).
-
Brandy
January 12, 2012 at 8:35 am
Thanks much!!!! I will def b trying this recipe. I love fried eggs, and was wondering have u ever seen “liquid” tofu? And are there any other substitutes for tofu; I can’t eat it often…. Thanks again 🙂
-
Miriam
January 13, 2012 at 6:12 pm
Hi Brandy and welcome here. Thanks for your comment, and I really hope you will try this recipe. For many people that loved their eggs, especially scrambled, this dish seems to fulfill that culinary criteria – it’s easy to make and would love your feedback on it once you have tried it. I understand what you say about tofu, and we ourselves do not consume it on a daily basis, if you eat it but cannot do so often, then perhaps you can try out this recipe and see how it works for you. It’s very easy to make once you have the ingredients home. In terms of what may be available, I hesitate to say since different parts of the world sell ingredients in different forms. I have not yet seen liquid tofu, unless you mean soya sauce ? Also if you are looking to make vegan scrambled ‘eggs’ then tofu is the only substitute that achieves this. Let me know what you think if you do try it Brandy – you always have the option if you love it to make it infrequently and if so as a treat since you don’t wish to consume tofu often. Cheers to you.
-
Karen
February 20, 2012 at 6:42 am
Cannot wait to try this for Saturday breakfast! Thank you for so many fabulous recipes. Can’t wait to buy your cook book!
-
Miriam
February 20, 2012 at 7:04 pm
Karen Hi there and welcome here. Thanks so much for dropping by with your comment. I do hope you enjoy this recipe and let me know how it all went. Very best to you and I shall take your details to contact you as and when my book is for sale – it will be some months, but the list is growing. Keep well.
-
Karen
February 25, 2012 at 4:11 am
Thank you so much for your wonderful recipes! I just made the scrambled tofu for lunch and it was delicious! I added some tomato to mine. Yummo! Being vegan is so easy when there are people like you inspiring us to be creative.
Here is my version: http://www.facebook.com/l.php?u=http%3A%2F%2Finstagr.am%2Fp%2FHaauK5TE5r%2F&h=5AQG9XvjCAQGTT56sSV3PNcH4hCvh0Tsd-DH5A-BIhxWpkA -
Miriam
February 25, 2012 at 9:48 am
Karen Hi there and thanks for dropping by with your feedback – so glad that you enjoyed this recipe – I imagine tomatoes would taste wonderful with it too ! By the way the picture you sent looks great ! I look forward to your future comments on my blog – all the very best to you.
-
Liberty
April 30, 2012 at 10:00 pm
Hi Miriam! I made this tonight for my supper, but left out the ginger (as I didn’t think I would like it with ginger), and the nutritional yeast (because I couldn’t find any in my supermarket), and I’m delighted to say it was surprisingly delicious! I want to build a repertoire of vegan recipes that I could cook when I’m staying away from home, and this scrambled tofu dish was one I certainly feel I could confidently make for non-vegan family or friends. Thankyou! 🙂
-
Miriam
May 1, 2012 at 1:01 pm
Liberty, I am glad to hear as much. The nutritional yeast cheeses it up a little, which is wonderful.. However, I am happy to hear that you have enjoyed it, and it sure is a recipe that both vegans and non-vegans can enjoy ! Cheers to you and I look forward to your future comments on my blog !
-
Natasha
May 11, 2012 at 2:04 pm
I tried ït, it’s amazing!You wld never
believe it’s tofu. -
Miriam
May 13, 2012 at 6:54 pm
Natasha Hi there and welcome here. Thanks for dropping by here with your comment and I appreciate your feedback. So glad that you enjoyed this tofu scrambled recipe of mine and I look forward to your future comments on my blog. Meantime Cheers to you !
-
Mark M
June 14, 2012 at 7:36 pm
Bless You! This was deeeeeelicious!!! Didn’t have any mushrooms in the fridge, so used a long sweet red pepper instead. Added cayenne pepper as a condiment at the end, with some black pepper (I like my food spicy and metabolism-raising) and it was gert lush (as they say here in the West Country). You made tofu tasty!!! I’m hooked! Thank You Very Much! Will have a see what else you have on your website now! Cheers! Mark
-
Miriam
June 15, 2012 at 11:12 am
Mark Hi there and welcome here. Great to have dropped by my blog with this wonderful and delightful comment and feedback. I am happy you have enjoyed this, and yes, really most vegetables would marry well with this tofu, and peppers is a great choice, as it happens your not having mushrooms, peppers would be my 2nd choice. As you imply this is a recipe to be repeated and I look forward to your future comments here on my blog. Very Best to you Mark !
-
June 20, 2012 at 12:04 am
This was delicious! I doubled the recipe and used maitake mushrooms.
-
Miriam
June 20, 2012 at 9:35 am
Hi there Gary and thanks for dropping by here with your feedback, so glad you enjoyed this, and in fact any mushrooms would do it justice. I look forward to your future comments on my blog (have just posted up an omelette). Cheers !
-
Ky
June 21, 2012 at 3:17 am
I made this for my evening meal this week. It was incredible. I had it on some toasted turkish bread with some avocado on the side (just like in your picture). I really think this is the best scrambled tofu I’ve ever had. I think the reason it’s so good is that it contains tahini and ginger, which make this dish so tasty. I didn’t have any oregano so used mixed herbs. Everything about this was sensational!
-
Miriam
June 21, 2012 at 7:20 am
Ky Hi there and welcome here. Many thanks for dropping by here with your comment and feedback. I am delighted that you enjoyed my scrambled tofu so much, I must say I feel the same way about it, taste and texture work very well together as does the appearance and aroma. I very much look forward to your future comments on my blog. Very best to you in the meantime.
-
Miriam
June 24, 2012 at 4:19 pm
Gary Hi there again – just wanted to let you have this recipe since it is such a success and a variation to what you have already had and enjoyed. Hope you make and enjoy this one too – Cheers to you ! http://www.mouthwateringvegan.com/2012/06/23/my-spanish-omelette/
-
Harley
February 1, 2013 at 2:07 pm
I made this for breakfast this morning. Miriam, this is ANOTHER WINNER!!!
Before I moved to a plant based diet, I was a big scrambled eggs fan. I finally have a wonderful replacement for scrambled eggs. Thank you for your generosity in sharing all your recipes.
Can’t wait for the cookbook!!! -
Miriam
February 1, 2013 at 2:40 pm
Harley Hi there and am so glad you love my scrambled tofu – it really is a great substitute for scrambled eggs, and gives you the same fix (without the cholesterol too !). Best wishes your way in the meantime. Look forward to your future comments on my blog !
-
Jen Jones
February 6, 2013 at 9:37 pm
We have this at least once a week in our house. It is an all time favourite and the BEST tofu scramble I have EVER eaten (have had a few here in UK and all over west coast of the USA-Miriam’s is by far the best)! Can’t wait for the book!
-
Miriam
February 7, 2013 at 11:39 am
Hi there dear Jen and welcome here. So good to hear from you and I am delighted that you love my scrambled tofu – it is quite a hit here too at home. Thanks for your interest in my book and hope you enjoy all 304 pages of it ! Very best wishes your way and thanks for your kind words ! 🙂
-
Tracy
February 12, 2013 at 11:01 pm
I am so happy I found your website Miriam! I am a new vegan struggling with meal ideas, and you are my saviour. I Love your recipes, and how easy they are to follow. This recipe will be a regular treat for me as I’m a huge fan of mushrooms. Im very grateful. ❤
-
Miriam
February 13, 2013 at 8:21 am
Tracy Hi there and welcome here. I am delighted that you have found my site and even more glad that you will find great meal ideas to make your meals exciting, tasty and easy to make. I very much look forward to your future comments and feedback on my blog. Best wishes your way in the meantime. 🙂
-
Bolli
April 28, 2013 at 4:48 pm
I originally posted this on Facebook but thought it also belonged under the srammy 😉
Dear Miriam, I’ve been indulging myself in your fabulous vegan recipes for ages now and never thought to say thank you. Then i saw your post regarding some very unkind and self-absorbed negative people have been trolling your posts. This made me realise how negligent i had been. So thank you so much for all the time, effort and vegan love you put into providing us all with your fantastic and innovative food. I’ve been vegan for years and love my food (as my waistline can testify!) and never really bothered to research new food ideas. Yet when i found your site i found so much had developed since i gave up cruelty in my diet. Much of my cake/muffin making now comes either directly or from adaptation of your tasty morsels. Recently my partner (a meat eater with severe IBS) moved in and has gone vegan and says your recipes have not only helped him transition (such as the scrambled tofu, which he now is in charge of making) but it has been extremely beneficial to his health and well-being. So please believe me when i say that for one tragic attention seeking troll there must be many many otherwise silent vegans like me LOVING Mouthwatering Vegan and all your hard work. You are a Name in our household – when my partner wants to try cooking (he is *ahem* learning) I direct him “to Miriam” as he can follow the site easily and then i get an awesome evening meal. Every new cake recipe, i say aloud “ooh, thanks Miriam!” as if you had made it just for us ;D
So in short, thank you for all the goodness that you put out there for us all to enjoy & sorry i didn’t mention it sooner! xxx -
Miriam
April 28, 2013 at 5:37 pm
So grateful for your wonderful comment Bolli ! You are most welcome. 🙂
-
August 12, 2013 at 6:17 am
This delicacy ‘Scrambled Mushroom’ delight contains all nutritious ingredients like mushrooms,tofu which are the rich sources of proteins.It also has ginger and garlic which are good for heart and remedy for hair loss and olive oil which has less cholesterol.Many foodies binge on unhealthy and unwholesome fast food just to satisfy their taste buds.But very few health concious people have the knowledge of nutritious values and proper diet.I appreciate this post for sharing this tasty and mouthwatering dish full of nutrients with readers.
-
Miriam
August 12, 2013 at 1:41 pm
🙂
-
fiona
December 8, 2013 at 10:48 pm
Hello Miriam
Just made your scrambled egg recipe…… It was Amazing….did not have Tahini. However, I added some has browns (slightly boiled diced red potatoes), so meat-less ham bits and spices (celery salt, sage, black pepper, chill powder….etc). I finally dropped chucks of soya cheese on one side and folded the rest on top.
thanks again
-
Miriam
December 9, 2013 at 10:24 am
Hi there Fiona – what you did sounds really awesome, I’m sure the combination worked well too ! Best your way and look forward to your future comments on my blog ! 🙂
-
Connie
December 26, 2014 at 12:40 pm
Just made this for breakfast ..again. Love this!! so yummy and easy. This is my go to scramble. Bought your book and looking forward to trying lots more of your recipes
best -
Miriam
December 26, 2014 at 10:18 pm
It’s a favourite here too Connie ! Hope you enjoy my book, if so please leave a brief amazon customer review for me if you can. Thanks. 🙂
-
Pingback: You want to be fooled? | Tsem Rinpoche
Leave a Comment
About Me
Miriam Sorrell
Hi, I’m Miriam - award-winning recipe developer, photographer and author of ‘Mouthwatering Vegan’. My food is, sensual, mouthwatering and rustic, with Middle Eastern & Mediterranean flair . . .
Read More
Find us on Facebook
NEW BOOK : ‘RUSTICA’ – A Delicious Journey from Soil to Kitchen
‘YASOU’ – A Magical Fusion of Greek & Middle Eastern Cuisine
Site Links
- Register
- Log in
- Entries feed
- Comments feed
- WordPress.org
Privacy Policy
Please refer to our Privacy Policy here
