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    Oh My Veggies » Vegan Recipes » Vegan Breakfast Recipes

    Mediterranean Tofu Scramble

    Published: Oct 28, 2015 · by Nicole · Updated: Sep 15, 2021 · This post may contain affiliate links.

    Jump to Recipe - Print Recipe

    mediterranean-tofu-scramble-4

    You know how in most households sweet breakfasts, like pancakes and waffles, are usually reserved for special occasions? Like, only on holidays or Sundays or when we have brunch guests will we break out the griddle or waffle iron. Well, I’ve found that in vegan households the opposite is true: savory breakfasts tend to be more unusual and challenging, so they end up being the choice for weekends and holidays and such.

    My own home is kind of like that, even if not totally vegan. My husband eats eggs, but I do not. Our “typical” breakfasts usually involve stuff like toast, granola and occasionally pancakes. Savory breakfasts are not the norm, and Saturday morning tofu scrambles are something that we can spend the greater part of a week getting psyched up over.

    Tofu scrambles, while simple in concept, are a bit more work than throwing a couple of eggs in a pan, but all that extra work is devoted to things that make it better, like chopping veggies and measuring out spices and seasonings. If anyone ever told you that tofu takes on the flavor of the ingredients it’s cooked with, tofu scramble is the ultimate example of that truth. Lots of fresh ingredients and bold flavors are just the ticket to transforming a bland block of tofu into a mouthwatering, protein-packed vegan breakfast.

    Mediterranean Tofu Scramble Ingredients

    I usually go for southwestern flavors in my tofu scrambles, as I find a lot of people do. This time around I tried adding some Mediterranean flair instead, and loved the result. Za’atar, if you aren’t familiar, is a Middle Eastern blend of savory spices, sesame seeds and pungent sumac. I’m a big fan of sprinkling it on veggies, hummus, flatbread, and to my recent discovery, tofu. I went and added some other Mediterranean-inspired flavors, including red pepper flakes, plenty of garlic, scallions and fresh parsley

    Just like any other tofu scramble (or just like scrambled eggs if that’s a better analogy for you), this can be eaten pretty much however you feel like it. I made a big batch and enjoyed it for several meals, on its own, topped with hot sauce, scooped up on toast and stuffed into a pita with hummus.

    Mediterranean Tofu Scramble

    Mediterranean Tofu Scramble

    This vegan breakfast scramble is made with crumbled tofu that's flavored with Mediterranean za'atar seasoning, garlic, green onions and fresh parsley, for a perfect blend of fresh and savory flavors.
    Print Recipe Pin Recipe Email Recipe
    Prep Time: 10 minutes
    Cook Time: 10 minutes
    Total Time: 20 minutes
    Course: Breakfast, Brunch
    Cuisine: American
    Diet: Vegan, Vegetarian
    Keyword: Mediterranean Tofu Scramble, tofu scramble, Tofu Scrambled Eggs, vegan breakfast scramble, vegan scrambled eggs
    Servings: 3 -4 servings
    Calories: 215kcal
    Author: Oh My Veggies

    Ingredients

    For the Mediterranean Tofu Scramble:

    • 2 tablespoons olive oil
    • 1 small red onion diced
    • 2 cloves garlic minced
    • 1 pound extra-firm tofu drained and pressed at least 15 minutes
    • 1 medium red bell pepper diced
    • 2 tablespoons soy sauce
    • 1 tablespoon lemon juice
    • 1-2 tablespoons za'atar seasoning to taste
    • 1 teaspoon ground turmeric
    • ½ teaspoon crushed red pepper flakes
    • ¼ cup finely chopped fresh parsley
    • 2-3 green onions chopped

    For Serving (optional):

    • Toast
    • Pita bread
    • Hot sauce
    • Hummus
    US Customary - Metric

    Instructions

    • Coat the bottom of a large skillet with olive oil and place it over medium heat. When the oil is hot, add the onion and sauté until softened, about 5 minutes. Add the garlic and cook 1 minute more.
    • Crumble the tofu into the skillet and add the bell pepper, soy sauce, lemon juice, za'atar and red pepper flakes. Continue to cook, flipping with a spatula, until bell pepper pieces are tender-crisp, about 5 minutes. Remove from heat and fold in the parsley and scallions.
    • Serve with toast, pita, hot sauce and/or hummus.

    Nutrition

    Calories: 215kcalCarbohydrates: 13gProtein: 14gFat: 13gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 7gSodium: 780mgPotassium: 493mgFiber: 3gSugar: 5gVitamin A: 1894IUVitamin C: 65mgCalcium: 105mgIron: 5mg
    Craving more veg-friendly recipes? Shop our collection of vegetarian and vegan cookbooks, including our new Vegan Thanksgiving and Vegan Christmas cookbooks!
    « Butternut Squash and Spinach Polenta Bowls
    This Week's Meatless Meal Plan | 11.02.15 »

    Vegan Breakfast Recipes, Vegan Recipes, Vegetarian Breakfast Recipes, Vegetarian Recipes breakfast, tofu

    Reader Interactions

    Comments

    1. Scott Jasper says

      February 06, 2016 at 12:17 am

      Tofu is a good alterative to eggs. I am a big fan of medierranean spices. I love za'atar seasoning 🙂

      Reply
    2. Mitos says

      December 15, 2018 at 12:52 am

      5 stars
      Most tofu scramble recipes I’ve tried have been decent, at best, but still mostly bland despite doubling the spices. I too am a fan of Za’atar, and wasn’t sure how iwell it would go with the soy sauce and turmeric, but it was delicious! My husband and I are not vegetarians, but this recipe is full flavoured to be enjoyed by all types of diets.

      Reply

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    Nicole is a life long vegetarian and the author of the popular vegan cookbook, Weeknight One Pot Vegan Cooking. She loves sharing her recipes and showing the world just how easy and delicious meatless meals can be!
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