Tofu Scramble


***Please feel free to share widely, just give me some credit or a link back!
Prep Time: ~15 minutes; Cook Time: ~10 minutes; Yield: Serves 4

Ingredients/ Shopping List:

  • 2 tbs avocado oil
  • 1 package extra firm tofu, drained
  • ½ ripe avocado, diced
  • ½ cup onion, minced
  • cloves garlic, minced
  • ½ jalapeño, minced
  • ½ cup red pepper, chopped
  • ½ cup green pepper, chopped
  • 4 links Field Roast breakfast sausage
  • 3 red potatoes
  • 1 pack Fantastic Tofu Scrambler or make your own by mixing 1 tbs rolled oats, 2 tsp turmeric, 1 tbs nutritional yeast and 1-2 tbs flour
  • ¼ cup vegan cheese (I used Chedder-style Daiya shreds)
  • Optional vegan sour cream
  • Fresh ground salt and pepper to taste


  1. Bring water in a medium saucepan to a boil.
  2. Place 3 small red potatoes in the water, and boil for 3-5 minutes until easily pierced by a fork.
  3. Drain the water and set aside the potatoes to cool.
  4. Chop tofu into 1″ square cubes. Lightly ‘smash’ the tofu so it makes large ‘crumbles.’
  5. Place the tofu in a small mixing bowl and add the Tofu Scrambler mix. Combine well, and set aside.
  6. Heat avocado oil in a skillet.
  7. Cube the avocado, and set aside.
  8. Mince the garlic, onion, and jalapeño.
  9. Chop the red and green peppers, Field Roast sausages and potatoes.
  10. Sauté the red and green peppers until they turn bright but are still a little crisp.
  11. Add the Field Roast Sausages, potatoes, garlic, onion, and jalapeño.
  12. Once almost fully sautéed, add in the tofu mixture.
  13. Let the tofu heat up until one side gets slightly browned but not burnt.
  14. Flip and stir the tofu veggie mixture until evenly cooked. (Note, you may need to add more oil to prevent sticking).
  15. Garnish with vegan cheese, avocado, optional sour cream, and fresh ground salt and pepper to taste.
  16. Serve warm and enjoy!

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