Tofu scrambles are one of those things that we wildly differ on and our difference has it’s origins back in our pre-vegan days.  Tofu scrambles are the original vegan response to scrambles eggs and omelettes.  Ethan used to like his eggs firmer while Michael only liked them softer.  It’s no wonder that most tofu scrambles do not work for Michael, as he only likes them made with silken tofu.  Ethan, on the other hand, will order a tofu scramble over pancakes, French toast or any other breakfast item, that’s how much he likes them.

It’s taken Ethan years of refining, adding and subtracting various ingredients to get this recipe just right but he finally struck gold.   This is a savory tofu scramble so serve it with your favorite vegan breakfast sausages, with toast or on a bagel.  This scramble goes well with just about any breakfast item you might want to pair it with.

Prep time:  5 minutes
Cooking time: 12 minutes
Servings: 3-4


1 Tbsp Olive oil
1 small onion, finely chopped or diced
1/2 tsp sea salt
1/2 tsp ground black pepper
1 14 oz package of firm tofu
1/3 C nutritional yeast
1/4 C Tahini
1 tspn Turmeric
1/4 C shelled hemp seeds


1.  Pour the olive oil into a large skillet and heat on medium-high.

2.  Add the onions, salt and pepper and saute until brown, about 4-5 minutes.

3.  Crumble in the tofu: Break off small fist-fulls of the tofu and squeeze it in your hand, allowing the crumbled tofu to extrude on other side of your fist.  Once all crumbled, stir the tofu around in the pan to evenly disperse the onions and tofu across the skillet.

4.  Add the nutritional yeast, tahini and turmeric and mix well.  Cook for 4-5 minutes, stirring occasionally to avoid sticking and/or burning.

5.  Stir in  the hemp seeds and cook for another 2 minutes.

6.  Serve warm and enjoy!