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Mediterranean Tofu Scramble

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Mediterranean Tofu Scramble is one of my most favorite breakfasts in the entire world. Bold statement. Totally true. Sooo very past the point of bold, that it is even past my love for my over-use of exclamation points. ‘Nough said. 

Okay, I’d love to leave this post there, but we all know I love to talk too much. Every time I have a snow day (9 last year!), I feel compelled to do two things: Drink copious amounts of mimosas, and eat too much tofu scramble. Done & done. Love that my 3-day weekend turned into a 5-day weekend. Love you OR for your lack of snow preparedness! MWAH! Anyway, my mother is “doing Purple Carrot.” Yeah, I guess I’ll say it that way. She told me about a recipe that called for tofu feta cheese and I was totally enamored with this idea. Therefore, when the snow came and school did not (insert chorus to “Hallelujah” here), I immediately went to work on this Mediterranean Tofu Scramble. Tofu, vegan feta, loads of basil & oregano, garlic & onion, sun-dried tomatoes, beans, spinach, Kalamata olives, fresh lemon, and a side of potato hash… hell yes!

Tofu scrambles are kinda my speciality. I’m surprised I only have 3 posted on my blog! I’m now motivated to put all of my tofu scramble recipes here for you. Next, my Thai tofu scramble… sooooooo good! From my kitchen to yours… happy scramblin’! XO


 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Mediterranean Tofu Scramble
Serves 2
Mediterranean Tofu Scramble is loaded with flavor AND tofu feta cheese! It's an incredibly easy, delicious, and healthy vegan breakfast, lunch or dinner!
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Total Time
25 min
Total Time
25 min
For the scramble
  1. 3/4 package of extra firm tofu - drained & pressed well - crumbled
  2. 1/4 red or yellow onion - diced
  3. 2 cloves of garlic - diced
  4. 3 heaping Tbl sun dried tomatoes - julianned
  5. 2 C raw baby spinach (loosely packed)
  6. 2 Tbl of diced Kalamata olives
  7. 1/4 C chick peas OR small white beans
  8. 1/2 of a medium sized lemon
  9. 2 Tbl olive oil
  10. 5 basil leaves -chopped OR 2 tsp dried basil
  11. 1 Tbl dried oregano and a sprig of fresh for garnish (garnish is optional)
  12. Salt & pepper to taste
  13. For the tofu feta: (best if marinated over night)
  14. 1/4 package of extra firm tofu - very well drained & pressed - small cubes
  15. 1 tsp lemon juice
  16. 2 tsp white miso
  17. 1 Tbl white or apple cider vinegar
  18. 1 tsp onion powder
  19. 1/2 tsp garlic powder
  20. *Gently mix all ingredients together in bowl, put in fridge, after a few hours, strain any excess liquid, keep refrigerated overnight
For the scramble
  1. Heat pan with olive oil
  2. Add onion, salt, and cook for 3 minutes - stir occasionally
  3. Add garlic and stir in for about 1 minute more
  4. Add tofu, dried herbs, and beans - stir occasionally for about 5 minutes
  5. Squeeze the lemon into the pan and stir occasionally for about 30 seconds
  6. Add sun-dried tomatoes, spinach, feta, olives, and fresh basil if using, plus any salt & pepper you'd like - cook for about 3 minutes more
  7. Done!
Notes
  1. Tofu feta should be made ahead of time & therefore is not included in the overall cook time
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