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Vegetable Breakfast Scramble

Vegetable Breakfast Scramble recipe image
This Vegetable Breakfast Scramble reimagines the classic morning meal with a Japanese-inspired twist. Firm tofu is crumbled and sautéed until golden, then coated in a savory mixture of miso, soy sauce, turmeric, and herbs. The dish is loaded with earthy mushrooms, sweet red peppers, and aromatic onions, creating a texture and flavor profile that mimics traditional scrambled eggs without the animal products. It’s a hearty, satisfying option for weekend brunches or quick weekday mornings. The combination of spices adds a warm depth, while the fresh vegetables provide crunch and brightness. Serve it alongside toasted whole-grain bread and fresh fruit for a balanced, energizing start to your day.
Cooking Method: ,
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 2
Calories: 2.0
Dietary: Vegan, Vegetarian
Description
This Vegetable Breakfast Scramble reimagines the classic morning meal with a Japanese-inspired twist. Firm tofu is crumbled and sautéed until golden, then coated in a savory mixture of miso, soy sauce, turmeric, and herbs. The dish is loaded with earthy mushrooms, sweet red peppers, and aromatic onions, creating a texture and flavor profile that mimics traditional scrambled eggs without the animal products. It’s a hearty, satisfying option for weekend brunches or quick weekday mornings. The combination of spices adds a warm depth, while the fresh vegetables provide crunch and brightness. Serve it alongside toasted whole-grain bread and fresh fruit for a balanced, energizing start to your day.
Ingredients
  • 1/4 cup Hot water
  • 1 tablespoon Miso
  • 1 tablespoon Low-sodium soy sauce
  • 1/4 teaspoon Turmeric powder
  • 1/4 teaspoon Dried basil
  • 1/4 teaspoon Dried dill
  • 1 whole Sweet red pepper, diced
  • 6 large Mushrooms, thinly sliced
  • 1 small Onion, minced
  • 1/4 cup Safflower oil
  • 8 oz Firm tofu
Directions
  1. 1
    In a small bowl, whisk together the hot water, miso, low-sodium soy sauce, turmeric, dried basil, and dried dill until smooth. Set aside.
  2. 2
    Heat the safflower oil in a large frying pan over medium-high heat.
  3. 3
    Add the diced red pepper, sliced mushrooms, and minced onion to the pan. Sauté, stirring frequently, for about 10 minutes or until the onions are soft and vegetables are tender.
  4. 4
    Crumble the firm tofu into small, bite-sized chunks and add it to the pan with the vegetables.
  5. 5
    Cook the tofu and vegetables, stirring frequently, for 5 minutes to allow the tofu to brown slightly.
  6. 6
    Pour the miso-herb liquid mixture over the tofu and vegetables.
  7. 7
    Continue to sauté for 2 minutes, stirring constantly, until the sauce coats the tofu and the mixture is heated through.
  8. 8
    Serve immediately.

Nutrition Facts

Servings 2

Amount Per Serving
Calories 2.0kcal
% Daily Value *
Total Fat 0.0g0%
Saturated Fat 0.0g0%
Cholesterol 0.0mg0%
Sodium 211.4mg9%
Total Carbohydrate 0.2g1%
Dietary Fiber 0.0g0%
Sugars 0.0g
Protein 0.3g1%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

For a gluten-free version, ensure your miso and soy sauce are certified gluten-free, or substitute the soy sauce with tamari.

You can substitute safflower oil with avocado oil, canola oil, or another neutral high-heat oil.

Feel free to add other vegetables like spinach, zucchini, or bell peppers to customize the scramble to your preference.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave.

Pressing the tofu before crumbling it can help remove excess moisture, resulting in a firmer texture when cooked.

Keywords: breakfast, vegan, tofu, miso, scramble, vegetables, soy sauce, turmeric, mushrooms, onions, red pepper, herbs, plant-based, protein, morning meal
Read it online: https://www.chefs-mate.com/recipe/vegetable-breakfast-scramble/