Vegan Roman Tofu Scramble is loaded with onions, peppers and garlic and is the perfect breakfast dish! It’s also great for weekend brunch and weekday brunch! This easy vegetarian recipe comes together in less than half an hour.
Tofu Scramble
Tofu scramble is one of my favorite dishes, and in my house it’s not just relegated to the breakfast menu. I sometimes eat it for lunch, and I often make it for dinner. This Roman Tofu Scramble is one of my favorite breakfast-dinner dishes.
When I was vegetarian in the early 90s, I experimented with all kinds of foods. I would drive to the health food store about half an hour away and peruse their unfamiliar food aisles, picking out a few to try. I remember picking up a box of tofu scramble mix, excited to make something new for breakfast.
The resulting dish was barely palatable, as it was extremely heavy on the spices. I bought more and keep experimenting with it. I found that adding some vegetables and using about a third of the mixture made a much tastier tofu scramble.
It wasn’t until I bought a Miyoko Schinner’s New now and then Epicure In 2001 I learned how to make tofu scramble without a mix. It soon became a breakfast favorite, and I’ve since created many of my own scramble recipes.
Roman Tofu Scramble
This Roman Tofu Scramble is an interpretation of my favorite from New Jersey’s Rutherford Pancake House. Pancake House offers a few tofu scrambles, with The Vegan Popeye coming in a close second with my favorite, The Roman.
The Roman Tofu Scramble is loaded with peppers, onions, tomatoes and vegan sausage. Pancake House doesn’t use arugula in their dish, but I added it to my recipe, because I love adding vegetables to my scramble. The dish is finished with a sprinkling of vegan mozzarella.
what do you want
- vegetable oil
- onion
- Extra firm tofu
- Nutritional Scream
- Onion powder
- garlic powder
- yellow
- Dried oregano
- dried thyme
- dry mint
- Kala Namak (Black Salt)
- garlic
- red pepper
- green chillies
- tomato
- Vegan Italian Sausage
- Arugula
- Shredded vegan mozzarella
See recipe card for exact amounts
How to press tofu
Make sure you press your tofu before cooking with it. Pressing the tofu removes excess water and helps the tofu absorb the flavors of what it is cooked with.
To do this, wrap your tofu in a towel and place something heavy on top of it, like a cast iron pan or a cutting board with a few cans of beans. And leave it for about 30 minutes to an hour.
If you give yourself enough time in advance, you can wrap your tofu in a towel and refrigerate it for a few hours or overnight. If you do it this way, there’s no need to put anything heavy on it, as the towel will absorb the excess liquid over time.
You can use a tofu press, if you have one. I find that when I use my TofuXpress the tofu needs to be pressed for about 15 minutes.
How to Make Roman Tofu Scramble
This recipe is really easy to make!
- First you heat the oil in a large pan over medium-high heat and add the onion. Cook until it turns brown, this will take about 5 minutes.
- Then you mash the tofu and add to the pan nutritional yeast, onion powder, garlic powder, turmeric, oregano, thyme, basil and kale. Stir everything to coat the tofu in the herbs and spices.
- Now you add the garlic, peppers, tomatoes and sausage and cook for another 10 to 15 minutes until everything is heated through.
- Finally you fold in the arugula and top your scramble with shredded mozzarella. Cover the pan and let the cheese melt, this will take about 2 or 3 minutes.
A note on vegan sausage and non-dairy cheese
Whenever I post a recipe that’s vegan and uses cheese, it’s inevitable that I get negative comments about it. I don’t often eat vegetarian meats and non-dairy cheeses, but I don’t avoid them completely. They are convenient and most of them are quite tasty. I’ve been a veggie long enough to remember the early days of “meatless meats,” when the only brand of veggie burger available in grocery stores tasted like a cardboard box. The only non-dairy cheese. The one available when I went vegan bears a strong resemblance to a large, waxy crayon. So I really appreciate that meat-free foods have come around over the years.
Several brands of vegetarian Italian sausage are available, including Tofurky and Field Roast. If you follow a gluten-free diet, Beyond Sausage is made with pea protein and is free of both soy and wheat. When I make this Roman Tofu Scramble I like to use field roast sausage.
Gone are the days of wax-free dairy cheese! Vegan cheese tastes great and actually melts now. There are many vegan varieties of mozzarella on the market these days, including Daiya, Follow Your Heart, Violife, and Miyoko’s Kitchen—the latter being my favorite cheese.
If you’re up for a challenge, recipes for making vegan sausage and mozzarella from scratch can easily be found online. I have a mozzarella recipe in my book eating veganAnd I love the sausage recipe The Field Roast Cookbook.
Serving your tofu scramble
Roman Tofu Scramble is perfect for a lazy weekend breakfast or brunch. Since it takes about 20 minutes to make, it might not be the best option for a busy weekday morning. If I have a craving for tofu scramble during the week, I make this dish ahead of time, so all I have to do is heat it up in the morning. Enjoy it with fried potatoes, toast and a nice cuppa.
Roman Tofu Scramble
Loaded with onions, peppers and garlic, Vegan Roman Tofu Scramble is the ultimate breakfast dish! It’s great for brinner, too!
material
- 1 teaspoon vegetable oil
- 1 the middle onion to cut
- 1 (14-ounce) block Extra firm tofu Drain and press
- 3 table spoon Nutritional Scream
- 1 teaspoon Onion powder
- 1 teaspoon garlic powder
- ½ teaspoon yellow
- ½ teaspoon Dried oregano
- ½ teaspoon dried thyme
- ½ teaspoon dry mint
- ½ teaspoon Called Kala (black salt)
- 2 cloves garlic minced meat
- 1 red pepper to cut
- 1 green chillies to cut
- 1 big tomatoes to cut
- 1 (14-ounce) package Vegetarian Italian Sausage to cut
- 5 ounce Arugula
- ½ the cup Vegan Mozzarella cut off
instructions
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Heat oil in a large pan over medium-high heat. Add onion and cook until browned, about 5 minutes.
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Mash the tofu and add to the pan along with the nutritional yeast, onion powder, garlic powder, turmeric, oregano, thyme, basil and kale. Stir to coat the tofu in the herbs and spices.
-
Add garlic, peppers, tomatoes and sausage. Cook for another 10 to 15 minutes, until heated through.
-
Fold in arugula and top with shredded mozzarella. Cover and let the cheese melt, about 2 or 3 minutes. Serve hot.
Calories: 465kcal
More tofu scramble recipes you might like include:
More breakfast recipes you might like include:
