Eggless Scrambled Eggs

*Center Staff Member Recipe from Jennifer Molidor: Jennifer is the Senior Food Campaigner with the Center’s Population and Sustainability Program.



Eggless Scrambled Eggs


  • 1 package extra-firm tofu
  • 2 bell peppers, medium
  • 1/2 onion (red, white or yellow)
  • 4-5 diced mushrooms
  • 1/2 cup chopped or cherry tomatoes
  • 1 clove garlic
  • 1–2 teaspoons of turmeric
  • 1 teaspoon nutritional yeast (optional)
  • Cayenne pepper and salt to taste
  • 1 teaspoon olive or avocado oil



Heat frying pan to medium. Sauté onions and garlic in olive oil until lightly brown. Add chopped peppers and mushrooms and sauté for a few minutes until oil is evaporated. Add tomatoes; stir. Drain tofu on cutting board and crumble into pan. Stir until mixture is thoroughly heated through. Turn down the heat to low and stir every minute or so for 3 minutes. Add optional ingredients like spinach, kale, nutritional yeast, zucchini or other veggies or even a small bit of plant-based cheese. Add seasonings and turn heat down. Let seasonings absorb as you stir and let the scramble cool down. Serve with soyrizo and/or avocado on toast. Feel free to add a splash of salsa. Voila.

Photo courtesy of Jennifer Molidor.