Gosh, it sure seems like a very long time ago that I began working with my friends, Elaine and Libby, on a plant-based meats cookbook! Today I’m happy to share that the cookbook is not only finished, it is available on Amazon in glorious, full-color paperback! I’m thrilled with how the book turned out, so to celebrate, I’ve got the very delicious Tofu Scrambled Egg recipe (pictured here with the equally yummy Breakfast Sausage Patties) below for your eating pleasure. This recipe is so easy and satisfying. It exemplifies our goal of keeping the recipes simple both in prep and ingredients.
To further celebrate, two lucky winners will receive a copy of It’s Got To Taste Good! plus a paperback copy of my most recent subscription freebie (in PDF form), Unrefined Snacking: 10 Dairy-free, Oil-free, Gluten-free, Nut-free Vegan Treats. To be eligible to win, all you have to do is enter via Rafflecopter below. The giveaway will run through midnight November 5 and is limited to entrants in the U.S. and Canada. 
A look inside IT’S GOT TO TASTE GOOD 
AVAILABLE IN PAPERBACK! Purchase HERE for only $10.99.
Tofu Scrambled Egg
- Cook Time: 10
- Total Time: 70
- Yield: 1 1x
Description
This recipe more than any other showcases the magic of tofu, turmeric, and a little patience. In just a few minutes, scrambled “eggs” will appear before your eyes!
Ingredients
- 1 14-ounce package extra-firm tofu, drained and pressed well
- 2 teaspoons nutritional yeast
- ½ teaspoon turmeric
- ¼ teaspoon onion powder
- ¼ teaspoon salt
- ¼ teaspoon sweet paprika
- 1 ½ tablespoons non-dairy butter
- 2 tablespoons unsweetened non-dairy milk
Instructions
- Press the tofu for an hour or more. For this recipe, it is important that the tofu be is as dense as possible so that it holds together during cooking. After pressing, slice into 1/8-inch wide strips. The slices don’t have to be perfect because they will break up during cooking.
- Combine the seasonings in a small bowl. In a skillet, melt the butter over medium heat. Stir in the seasonings and the milk. Stir for about 1 minute to make a sauce.
- Add the tofu. Turn the heat up to medium-high. With a metal spatula, alternate gently separating the tofu slices, distributing the sauce, and then letting the slices sit to cook. Continue cooking for 8–10 minutes, depending on how moist or dry you want the scramble.
Notes
- Don’t start with a skillet that is too hot. This will cause the butter and seasonings to clump and cook before the tofu is added.
- The dry ingredients for this recipe can be made ahead of time in a large batch. For each block of tofu you cook, measure out 3 ¼ teaspoons of the blend and whisk into the milk and vegan butter.
- Try substituting “black salt” for regular salt for an egg-y aroma and taste.
Nutrition
- Serving Size: 2
- Calories: 283
- Sugar: 1
- Sodium: 326
- Fat: 21
- Saturated Fat: 7
- Unsaturated Fat: 12
- Trans Fat: 0
- Carbohydrates: 7
- Protein: 22
- Cholesterol: 23
SEITAN CUTLETS
PORTOBELLO BURGER 
TVP GROUND BEEF 
LENTIL MEATLOAF 
We only eat plant based, so proud to be Vegans!! One of my favorites is pasta or baked potato with veggies and nutritional yeast.
The wonder ingredient: nutritional yeast ;-)!
I like homemade seitan the best!
Hey Courtney! I love homemade seitan, too. So versatile! I just got the latest VegNews and there’s a recipe for “turkey” seitan wrapped in puffed pastry. Oh my it looks so good!
In our house, it’s the Beyond Meat products!
I enjoy tofu and seitan occasionally, but if substitutes remind me too much of meat it freaks me out.
I agree! Some of the commercial vegan burgers are a little creepy. I think I’ll stick w/ the homemade variety!
That scramble looks so yummy! This week my favorite plant based meal was some black beans and butternut squash enchiladas!
Thanks, Sue! I think my favorite meal is anything with black beans in it ;-)!
We are trying to get away from processed substitutes because they are so highly processed. I do cook with organic tofu, and occasionally seitan, but too much causes gastric issues. Everything in moderation. 🙂
Tomi, one of our goals with the cookbook was providing processed ingredient-free recipes for plant-based meats. Nothing but whole foods here! And yes, moderation is a good thing!
I love scrambled tofu and your sausage looks yummy
Thanks, Cindy!
I have been vegan since my birthday-July 9,2014,and I love knowing that no animals suffered in the making of my meals.
Yay! Congrats, Natalie! What a wonderful gift to yourself.
I prefer plant-based meats not made from gluten flour or soy protein – like your lentil meatloaf. I’m always on the hunt for a sausage recipe without those ingredients.
The cutlets and loaf look like must tries!
The cutlets are really special – great recipe from Elaine and Libby.
I love a good bbq seitan. Can’t wait to try this scramble. Thank you!! Xo
Thanks, Alayna! Hope you enjoy the recipe!
I like to make raw vegan desserts for my co-workers who think vegan is not for them.They gobble up the goodies
Lucky co-workers, Joy! And a great way to spread the word.
It depends but Once in a while I like the fishless from Gardein. However, I do enjoy my tofu and tempeh in all kind of way.
Thanks for that wonderful giveaway. It is really appreciated
My favorite plant-based meat is seitan. Lentils with rice can also make great plant meats.
Lately my favorite “meat” is making my tempeh bacon. I do enjoy seitan and tofu, too. I just wish I was better at making seitan. The processed faux meats have too many ingredients for me to indulge very often. The book sounds yummy!
I don’t eat many meat substitutes ~ tofu is probably the one I cook the most (and portobellos!) I’m afraid to make seitan! I don’t know why! Maybe because I haven’t found a good recipe? Your scramble looks so good ~ as well as all of the photos (I’m hungry now!) ~ thank you for the recipe!
Everything looks so yummy! 🙂
I ‘m a fan of seitan and tofu., and I;m always looking for new techniques and flavor combinations
I like using eggplant to make “bacon”. I also love lentils in lentils loaves
Yes, I am a huge tofu fan. I love it scrambled, whipped into a mousse etc. It’s so versatile.
Scrambled tofu is a great favourite of mine, especially paired with avocado. Thanks for sharing this and the pictures. Congratulations on the book!
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Favorite is a shepherd’s pie made with homemade seitan
Meaty-tasting vegan proteins aren’t my thing but hearty and creative bean- and lentil-based alternatives really rock! That Lentil meatloaf looks crazydelicious!
I love Field Roast in all flavors!
Me, too!!
I like Quorn but have recently been eating Field Roast sausages. Yummy!!!! I do really like seitan in a lot of my dishes too. One thing I need to learn to make.
So glad I found your blog again! I re-worked my blogroll so hopefully I won’t lose you again! It’s be FOREVER since my last visit so sorry! This is a great giveaway! Thanks for the opportunity! I need to get into Seitan more!
🙂 Hi Jennifer! It happens – believe me – I understand! I’ve been out of the blogosphere loop for a long while now. Hope you are doing well!
I love a good seitan!
I only eat plant based meals. =) Thai food is my favorite!
I’m definitely a fan of plant-based foods and burritos are always okay with me.
I am not vegan as of now but I am interested in this lifestyle and I have made numerous changes to my diet. I am definitely intrigued by the plant based diet. I wish I wasn’t so addicted to meat and dairy products. Ugh. I am slowly eliminating them though and I am really enjoying the changes!
Stir fry veggies!
Fire roasted veggie lasagna