Breakfast staple right here. I've always been a huge breakfast person, and so when I went vegan I was bereft at the prospect of no more eggs and bacon. As I've grown into my veganism the reality of a fried up chicken period and the loins of a sweet little pig absolutely horrify me, but it took a while for the idea of a traditional diner breakfast to turn from enticing to rather revolting. Ok, enough carnivorous food bashing, sorry friends. Because, this story is about a breakfast lover learning to love breakfast in a new and exciting way. 

I think it's high time we rethink breakfast. We've all heard that it's the most important meal of the day but do we all understand why? We are quite literally breaking a fast, the fast our body has been undergoing all night. Every cell in our body has had the chance to prime itself for optimal nutrient absorption, or for the next onslaught of chemicals and mutant fat, carb and protein molecules. We have the choice to fill that gorgeous tank of ours with premium quality fuel or sludge, and this fabulous little recipe is surely the quality stuff. 

With hard working antioxidants from the turmeric, hardy protein, rich calcium and essential amino acids in the tofu, to the cleansing properties of onions, there's just a lot to make you feel your best from this scramble. It's got everything you were told a glass of milk in the morning would give you, but it's a mile ahead in terms of readily digestible nutrition.


1 block of extra firm tofu (14 oz)

1/4 cup nutritional yeast

1 tbs lemon juice

1 tbs tamari (gluten free if you prefer)

1/2 tsp garlic powder

1/2 tsp turmeric

1/2 tsp mustard powder

1/2 tsp mustard

black pepper, to taste

1 small onion, finely chopped

1/4 cup vegetable broth


1. Drain your tofu , you can even give it a little squeeze to get out as much of the excess water as you can. In a bowl, crumble up the block of tofu with your hands or a fork. Add remaining ingredients, except the onion. Set aside. 

2. Saute your onion in the vegetable broth until translucent and lightly browned. 

3. Add your tofu and cook until juicy and bright yellow. While it's still very wet is a great time to add any vegetables you may want, throw a lid on it and let the juice steam you veggies. 

4. Cook off any remaining liquid with the lid off on medium heat. 


Servings: 2 Calories: ~337 Fat: ~11.6g Sodium: ~435mg Carbs: ~22g Fiber: ~9.8g Sugars: ~3.9g Protein: ~31.8g