Rosemary Sun-Dried Tomato Tofu Scramble

A tofu scramble is always a wonderful meal to serve for breakfast or brunch! There are many vegan versions of tofu scrambles now that if you are a scrambled egg lover (like I used to be), you now have many very tasty, cruelty-free options in which to choose to placate your taste buds. Try this gluten-free version for breakfast. This will feed two to four people. Serve with vegan pancakes or vegan waffles.

Tofu Scramble, VegoutwithVilmsIngredients:

1 lb. firm or extra firm tofu

4-5 sundried tomatoes, chopped

½ small red pepper, chopped

½ small onion, chopped

2-3 cloves garlic, minced

4-5 green or Kalamata olives, minced

2 Tbsp. vegan parmesan cheese

1 Tbsp. dry rosemary

½ tsp sea salt

¼ tsp black pepper

olive oil



  1. Prepare all above ingredients. Set aside.
  2. Prepare tofu by draining excess water from package. Then cut into small pieces. Place into a large bowl and set aside.
  3. Add all ingredients except red pepper, onions and garlic to tofu bowl. Mix. Mash the mixture until it looks like brains. This should take less than a minute.
  4. In a large skillet, use a dab of oil olive or just water and cook the red pepper for a minute on medium heat. Add onions and cook for a minute longer, stirring. Then add garlic and cook for 30 seconds longer.
  5. Add tofu mixture and cook for 1 minute, stirring to heat all of the mixture. Serve immediately.


© 2016, Vilma Reynoso,, VEG out: go Vegan. save Earth. be Good to animals



Spanish Tofu Scramble

Spanish Vegan Tofu Scramble

One of my favorite foods that I learned to make myself in my early twenties was scrambled eggs. I loved to eat them with all kinds of ingredients including vegetables. As a vegan now, I had to create a version of the former scrambled eggs that I so loved, so I have fashioned an easy tofu scramble that is healthier, delicious and cruelty-free! Here is my recipe for tofu scramble with a Spanish flare.


1 lb. extra firm tofu

1 medium orange pepper

1 medium red pepper

1 small onion

6-8 large black olives, sliced

2 Tbs. spaghetti sauce (left-over sauce is great for this recipe)

1 Tbs. ketchup

1 Tbs. tamari

1 Tbs. nutritional yeast (optional)

Salt and pepper to taste



Prepare ingredients that need to be chopped or sliced.

Remove tofu from package and cut into bite-sized pieces. Place into a large bowl. Add ketchup, tamari, spaghetti and nutritional yeast and smash until tofu looks like brains. Set aside.

In a large skillet, in a small amount of water, cook onions and peppers for about 10 min or until done. Add tofu mix and sliced olives. Cook for an additional 5 minutes, stirring and mixing everything together. Add salt and pepper to taste.

Serve with hash browns or vegan pancakes.


© 2015, Vilma Reynoso,, VEG out: go Vegan. save Earth. be Good to animals.