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  • Writer's pictureLarissa Olczak

Easy Vegan Breakfast! Potatoes, Veggies, and a Tofu Scramble.

I eat with with leafy greens and an avocado to make it even better. I talk about this often but the absolute key to make tofu eggs is BLACK SALT. You can purchase it at most spice shops or even online. It really makes a difference. It has a high sulfer content and actually makes tofu taste like eggs.

Also- soft tofu literally makes the same consistency as scrambled eggs. As always, buy organic tofu as it is a GMO crop and heavily, heavily sprayed with pesticides.


1/2 onion, chopped

4 small potaotes, sliced

2 teaspoons paprika

pinch of black pepper

1/2 small zuchhini, sliced

1/2 block soft tofu

2 teaspoons black salt

1 tablespoon nutritional yeast

1 teaspoon turmeric

pinch of black pepper


In a pan heat up ghee or olive oil on medium.

Add the onion and cook for about 7 minutes.

Add in the potatoes, paprika, and black pepper. Cook for about 7 minutes again, reduce the heat to low, cover, and cook for 15-20 minutes until potatoes are soft.

Add in the zucchini and continue cooking for 5 minutes.

Crumble in the tofu with your hand, add the seasoning, turn off the heat and stir.

Last, add in a handfull of leafy greens. They will wilt slowly from the heat of the dish.

Serve with toast, avocado, or more greens!

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