Vegan Veggie Scramble

Lynn Griffith
Vegan Veggie Scramble
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I love breakfast!  It is by far my favorite meal, especially on the weekends!  This is a weekend favorite in my house!  It’s loaded with protein, gluten-free, packed full of veggies and has tons of flavor.  Best of all, it takes 20 minutes to make!  The veggie scramble is great on it’s own or in a corn tortilla shell.


  • 1 15.2 ounce package of organic/non GMO sprouted tofu
  • 1 small shallot
  • 1 cup of favorite mushroom diced
  • 2 Tbs avocado oil
  • 1/2 almond milk (unsweetened)
  • 1 Tbsp garbanzo bean (chickpea) flour
  • 1/4 turmeric
  • 1/4 tsp garlic powder
  • 1/4  tsp cayenne
  • 1/4 tsp dill
  • 1/3 cup nutritional yeast
  • 1/4 cup chopped red pepper
  • 1/4 cup chopped zucchini
  • 1/4 cup diced tomatoes (fresh)
  • 1/2 cup chopped spinach (fresh)


  1. Crumble tofu to ‘scrambled egg’ style pieces.
  2. Heat oil over medium heat.
  3. Sauté tofu, mushroom and shallot in oil until tofu is lightly brown (about 5 minutes)
  4. Mix chickpea flour, milk and seasonings together in a separate bowl.
  5. Pour chickpea flour mix over tofu.
  6. Add chopped pepper and zucchini and cook until al dente.
  7. Add tomatoes and spinach last and cook until spinach wilts (1 minute).

The Health Benefits of This Recipe Include:

Tofu contains a long list of phytonutrients that can be used by the body to boost immunity.  Tofu is high in folate, Vitamin K, Calcium, Magnesium, Iron and Fiber.  There is a lot of controversy about eating tofu.  I recommend enjoying it upon occasion. (1)

Nutritional yeast is not only a way to add flavor to your favorite vegan food, it’s also a source of protein, with one ounce having 14 grams of protein.  Nutritional yeast is loaded in B-Complex Vitamins that the body needs to red cell production.(2)

Sources for this article include:

(1) www.whfoods.com
(2) www.livestrong.com

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