I still remember the wonderful Sunday morning family breakfasts of bacon and eggs when I was growing up. I loved them. So when I stopped eating animal foods, breakfast was one of the most difficult meals to plan. I missed the large, hearty weekend fare. But it wasn’t long before I discovered that scrambled tofu is a good alternative to scrambled eggs. This scramble is one of the first plant-based meals I ever prepared, and it remains one of my favorites. It is also high in protein and very low in fat.

Makes 4 Servings
Time to Make: 15 minutes

In a cast-iron skillet over medium-high heat, add about 2 tablespoons water and cook the onion, bell pepper, and garlic. Stir frequently and add a 1/8″ layer of water (it will steam off) to prevent the veggies from sticking. When the onion is translucent, add the mushrooms. Continue stirring and adding water as necessary.

When the mushrooms boil down to approximately half their original size, reduce the heat to medium and add the tofu, nutritional yeast, salt and pepper. Continue stirring frequently, mixing and adding water as necessary.

When the tofu, spices, and veggies are mixed well and heated evenly, after about 5 minutes, add the turmeric and continue stirring and adding water to prevent sticking.

After the tofu attains a uniform yellowish color, mix in the spinach, which will boil down to a fraction of its original size. Then enjoy!

Feel free to add other veggies or more of the veggies listed above, which will make the dish less protein dense. You can also add vegan sausage like Tofurky or Field Roast, if you want a heavier dish.

Gene Baur is the President and Co-founder of Farm Sanctuary.