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The Best Breakfast Scramble Ever!

What you need: 

Cheez sauce:
1/2 cup flour
1/2 cup nutritional yeast
1 teaspoon garlic powder
2 cups water
1 teaspoon yellow mustard
4 tablespoons vegan margarine (I use Earth Balance) Stir fry:
1/2 onion, chopped
1/2 green pepper, chopped
cooking oil, as needed
1 pound extra firm tofu, drained and crumbled (not silken style)
pinch turmeric, optional
salt and pepper, to taste

What you do: 

1. For cheez sauce, mix first 3 ingredients together in sauce pan. Add water and mix thoroughly. Heat on medium until thick and bubbly. Remove from heat and add mustard and margarine. Set aside.
2. For stir fry, saute onion and green pepper in oil. When they are good and soft, move them to the sides of the pan and form an empty circle in the middle for your tofu.
3. Add more oil to the middle of the pan, then add your drained, crumbled tofu. When it starts to get golden, mix in the peppers and onion and keep frying. You can add some turmeric for color, if you like.
4. When it looks like you could eat it, add the cheez sauce and mix it all in to coat, until that becomes golden brown too. I saute this for another couple of minutes. You might not need all of the sauce. I save the leftovers for pizza or nachos. Add salt and pepper to taste (this makes all the difference!).
Eat! This is soooo good and it’s great on toast or English muffins (I use Matthew's brand). I don't miss eggs at all after discovering this!
Source of recipe: I got the recipe for this cheez sauce from this site (cheesy enchiladas).

Preparation Time: 
20 minutes
Cooking Time: 


This recipe is incredible!  It is the most satisfying way I have had tofu in a long, long time.  This scramble is even better than the one in Vegan with a Vengeance (sorry Isa!).  I will be making this again, for sure!


Absolutely delicious, thank you for this recipe!


made this today for myself and my omni (but veggie friendly) friend.  for veggies i used a couple of tiny potatoes, broccoli, onions, baby bella mushrooms and tomatoes. we devoured it all.  she usually puts ketchup on her eggs but she said it was 'not necessary' with this dish.  (i however still like a little ketchup)

i only had 1/8 of a cup of ny left so i adjusted the rest of the cheeze recipe accordingly and it was the perfect amount to mix all up into the scramble.  thank you!!


This was an awesome recipe!! I'm not usually a nutritional yeast fan but I used the sauce sparingly and I loved it!!! It's always nice adding another breakfast option to your menu!! YAY!!!

Thanks for this recipe!


Wow! I made this and even my picky toddler ate it! I ran out of green pepper so I used some leftover broccoli and it was still wonderful.  Definitely a tofu dish even a meat eater could appreciate! Even the consistency was like scrambled eggs. Just perfect.


this was good, I did not add anything like onions, peppers, etc...  I did however use the Nasoya firm tofu that was already Onion Garlic flavored.  Very yummy!


So I made this with the best tasting pancakes ( and some hash browns.
This was my first time making tofu.  This was excellent! ;)b
My GF and I ate about half for dinner one night, and on the following night, I put the remainder on bread and had a scrambled tofu sandwich.  YUM.  Definitely making this one again.


wow... there's a reason this has five pages of reviews so far!

The cheez sauce is soooooo delicious.  I did use powdered mustard instead of the liquid...and it's still super yummy.

Thanks a bunch for posting this!  I think my life is better for it  :D


this recipe rocks! i made it for my completely un-vegan best friend and she actually liked it! woot woot!


This may be weird to review my own recipe, BUT.....I made it tonite, and used thawed tofu (it was all I had) and it was NOT as good! I suggest using drained tofu that has not been frozen. It has a much better texture for this!

Really?  I always use thawed tofu.  Anyway, I love this recipe. 



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