I love breakfast scrambles! When I went vegan, I made an easy switch to tofu instead of eggs to make my breakfast scrambles vegan friendly and egg-free. Tofu scrambles are such an easy breakfast meal. You can travel the world just by switching up the ingredients: falafel, chickpeas, cucumber, and Kalamata olives for Mediterranean, for example, or soyrizo, salsa and avocado for something Mexican inspired. You could also go traditional by adding tempeh bacon and dairy-free cheese, or do a “garden” style breakfast scramble with your favorite fresh vegetables.
Today’s cooking video gives you a breakfast scramble that is full of Italian flavors, using bruschetta, basil, olives, dairy-free Parmesan cheese, and avocado. This is a great recipe template for you to create your own breakfast scramble culinary masterpieces. Follow the method I use in the video and vary the ingredients as you like!
This is a quick recipe too, with just six steps. You have to do a little bit of chopping for prep, and then just crumble the tofu and stir in the ingredients. The whole thing takes less than 30 minutes! Watch the video below to see me in action, and head over to my YouTube Channel for the full recipe!
For more easy and delicious vegan recipes, be sure to subscribe to my YouTube Channel and like this video on my YouTube page! What is in your favorite breakfast scramble? Tell me in the comments below!