Veggie and Cheese Breakfast Scramble

We don't eat these often in my house due to the fact that we try to stay away from too much soy, but when we do, they are an absolute treat! The perfect replacement for an omelet and really customizable. You can use any veggies you like such as spinach, peppers, mushrooms, corn and even black beans. The base recipe and spices are the same, however. Here is what I used in mine today:

Veggie and Cheese Breakfast Scramble

Makes 2 large portions
Adding veggies to the pot 

 What you will need (base recipe):


  • 1 Package Firm Tofu (drained)
  • 1/2 Package Daiya Mozzarella Shreds
  • 1 Red Onion (diced)
  • 1/4 Cup Cilantro (minced)
  • 2 Green Onion Stalks (chopped) 
  • 1 TBS Olive Oil 
  • 1 TBS Curry Powder
  • 1/2 TBS Tumeric
  • 1 1/2 TBS Garlic Powder
  • 1 tsp Fresh Ground Black Pepper
  • 1 TBS Sea Salt


Veggies used in this recipe:

  • 4 Dino Kale Leaves (stems removed and chopped)
  • 1 Package of Bunapi Mushrooms (bottom removed and mushrooms separated)
  • 1 Tomato (chopped)
  • 1/2 Cup Broccoli
  • 1 Avocado (diced or smashed) 




To Make:

  1. Heat oil on medium in large skillet.
  2. Add onion and sauté until translucent (about 2-3 minutes)
  3. Wrap tofu in paper towel and press excess water out.
  4. Crumble the tofu into the pan and add spices.
  5. Sauté 5 minutes.
  6. Add veggies (except avocado) and cook until veggies are soft (about 4-6 minutes)
  7. Turn Stove off and add cheese on top and cover.
  8. Let sit until cheese is melted.
  9. Place scramble into serving bowls and top with avocado and fresh ground pepper to taste.


Finished product topped with smashed avocado

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