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Tofu Breakfast Toasties

  • Prep Time: 30
  • Total Time: 40


Tofu scramble served on toast. Comforting, healthy and delicious.


  • 1 container organic extra-firm tofu
  • 1 bell pepper, diced (any color, I used red)
  • 3 cups broccoli florets (about 1 head of broccoli)
  • 1 cup mushrooms, chopped
  • 1/2 of a red onion
  • 2 tablespoons fresh parsley, chopped
  • 1 tablespoon nutritional yeast (optional; for a cheesy taste)
  • 1 clove garlic, minced
  • 1 teaspoon turmeric
  • pinch of sea salt
  • pinch of black pepper
  • dash of red pepper flakes (optional; for a spicy flavor)
  • 1 tablespoon raw, unrefined coconut oil


  1. First, prepare tofu. Drain the container and chop the tofu into bite-sized small pieces. Lay out pieces on a large platter over 2 paper towels or a clean kitchen towel. Top with more paper towels. Place heavy books, canned items or something heavy over top, to drain out water, for about 30 minutes.
  2. Meanwhile, start chopping veggies. When tofu is prepared, transfer to a large bowl. Add parsley, nutritional yeast, minced garlic, turmeric, sea salt and pepper. Mix well until combined.
  3. Add 1 tablespoon coconut oil to large pan and heat over medium-high heat. Transfer tofu to hot pan, mix around to make sure oil is dispersed and cook until tofu is golden on all sides, about 3-4 minutes. If it’s becoming browned/burned too quickly, reduce heat.
  4. Add all the vegetables to the pan with the tofu and cook for a couple minutes. Serve over toast or a tortilla or by itself in a bowl. Top with more nutritional yeast, green onions or parsley.
  5. Enjoy!


  • Serving Size: 4
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