Tofu Scramble with Spicy Grilled Vegetables

Tofu Scramble
Tofu Scramble with Spicy Grilled Vegetables

When we get together with family and friends for breakfast, and we’re not in a hurry, I usually make tofu scramble. This is partly because it’s always delicious, but it’s also because there are helping hands to chop up all the vegetables, and chatting with people in the kitchen is always fun.

I’m usually easy to please when it comes to tofu scrambles, but not always. Once I ordered a tofu scramble for brunch, and the server gave me a plate of tofu cubes fried in oil. It was at a restaurant trying (not too hard) to accommodate vegans.

I thanked them for having something on their menu we could eat and gave them the URL for Isa Chandra’s tofu scramble recipe.

I used Isa’s recipe and its many variation myself for years, and then I finally started experimenting. My favorite scrambles have lots of vegetables in them and plenty of nutritional yeast, and Tofu Scramble with Spicy Grilled Vegetables is no exception. I also add potatoes and sweet potatoes to my scrambles, as it’s easier to steam or microwave pre-cut potatoes and add them to the scramble rather than making something with potatoes as a side dish.

You can sauté all the other vegetables for the scramble, but I recommend grilling the mushrooms, chiles and tomatoes for more flavor. Grill everything whole, except the tomatoes, so you can turn over the vegetables easily. After cooking, stem and deseed the chiles and chop everything into bite-sized pieces.

Then it’s just a matter of throwing everything into a big pot, stirring, and enjoying a delicious, savory breakfast. And whatever you have planned for later, your body will be fueled by lots of protein, calcium, and many other phytonutrients. It’s hard to think of a healthier, more satisfying way to start your day. Please let me know how you like Tofu Scramble with Spicy Grilled Vegetables.

As always, thanks for reading everyone!

Hugs of kindness,


P.S. Please don’t miss my next recipe, which will be for Vegan Pepper Bread Stuffing!

Tofu Scramble with Spicy Grilled Vegetables

  • Servings: 4
  • Difficulty: medium
  • Print


  • 2 portobello mushrooms
  • juice and zest of 1 lime
  • 2 cloves garlic, minced
  • 1 teaspoon vegan Worcestershire sauce
  • ½ teaspoon chili powder
  • 1 teaspoon no-salt seasoning
  • ½ teaspoon ground cumin
  • ¼ teaspoon dried oregano
  • 1 pound sweet potatoes, peeled and cut into bite-sized pieces
  • 1 pound potatoes, cut into bite-sized pieces
  • 1 large onion, chopped
  • 4 cloves garlic, minced
  • 1 lb medium-firm or firm tofu, drained, but no need to press
  • 2 teaspoons ground cumin
  • 1½ teaspoons no-salt seasoning
  • 1 teaspoon chili powder
  • ½ teaspoon paprika
  • ¼ teaspoon turmeric
  • 1/3 cup water
  • 2 Anaheim chiles
  • 2 poblano chiles
  • 2 jalapeño chiles, optional
  • 2 tomatoes, sliced in half through the stem end and cored
  • ½ pound kale, about 4 large leaves, ends trimmed and cut into 1″ pieces
  • ½ cup nutritional yeast
  • ¼ bunch cilantro, chopped, or ½ cup sprouts
  • ½ to 1 lime, optional
  • hot sauce, optional


  1. Brush any dirt off the mushrooms and twist out the stems.
  2. In a small bowl, mix together the lime juice, minced garlic, vegan Worcestershire sauce, chili powder, no-salt seasoning, cumin and oregano.
  3. Place the mushroom caps and stems in a shallow dish and pour the marinade over them. Mix gently with a spatula. Leave on the counter for up to an hour, or refrigerate if you will allow the mushrooms to marinate for longer. Stir them occasionally.
  4. Preheat your grill to about 400°F.
  5. Place the potatoes in a microwave-safe bowl. Cover and microwave for 5 minutes. Stir, and then microwave for another 3 minutes, or until cooked through. Set aside.
  6. Meanwhile, preheat a large pot and sauté the onion until lightly browned. Add the garlic and cook another 30 seconds to a minute, or until lightly browned (if you choose to sauté the chiles and mushrooms, drain the mushrooms, cut the mushrooms and chiles into bite-sized pieces, and add at this point) .
  7. Add the tofu and mash with a potato masher until chunks are the sizes you desire. Stir occasionally (if you’ve added the vegetables, continue to sauté).
  8. In a small bowl, mix together the cumin, no-salt seasoning, chili powder, paprika, turmeric and water. Set aside.
  9. When the liquid from the tofu has evaporated, add the water/seasoning mixture and stir. Turn the heat down to a simmer.
  10. Spray your grill lightly with oil spray, if desired, place the mushroom caps upside down on the grill, and place the mushroom stems on the grill as well.
  11. Add the whole chiles and tomatoes about 2 minutes later. Place the tomatoes cut-side down.
  12. After 3 minutes, turn over all the vegetables, though check periodically to make sure they aren’t getting too brown.
  13. In another 3 minutes or when nicely browned, remove all the vegetables from the grill.
  14. Pull or chop off the stems of the chiles. With a spoon, scoop out whatever seeds come free easily. Don’t worry about any remaining seeds – that’s just too much effort.
  15. Chop all the vegetables into bite-sized pieces and add to the tofu, along with the potatoes and kale.
  16. When everything is hot, add the nutritional yeast. Add a couple tablespoons of water if the mixture is too dry.
  17. Serve, garnished with chopped cilantro or sprouts, lime wedges, and hot sauce, if desired.
  18. Refrigerate leftovers.

Nutrition information per serving without hot sauce or jalapeños: 436 calories, 6 grams fat, 1 gram saturated fat, 128 mg sodium, 1928 mg potassium, 69 grams carbohydrates, 15 grams fiber, 14 grams sugars, 28 grams protein, 524% Vitamin A, 345% Vitamin C, 39% calcium, 40% iron.


3 thoughts on “Tofu Scramble with Spicy Grilled Vegetables

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