I won’t lie – this is one of my most successful dishes. I perfected the recipe about four years ago and haven’t looked back. It employs several of my favourite ingredients, which you will find in many of my signature recipes. For more information about what these ingredients are and where to get them, check out our ingredients & tools page.
In lieu of fenugreek leaves, you might want to try tarragon, or even basil.
1 block firm tofu, drained
3+ tbsp nutritional yeast
1/4 tsp salt, or to taste
1+ tbsp dried fenugreek leaves
1 tbsp dijon mustard
1/2 cup full-fat coconut milk
1/2 onion, diced
1+ tbsp vegetable oil for frying
2 cloves garlic, minced or pressed
2 handfuls mushrooms, bite-sized or chopped
1 crown broccoli, separated into bite-sized pieces
1/2 red pepper, chopped
1/2 small zucchini, chopped
Note: omit some vegetables if you like, or add different ones – mind your cooking times.
Crumble tofu into a bowl. (It’s easier to crumble a block of tofu if you slice it first.) Add nutritional yeast, fenugreek, salt, mustard, and 2 – 3 tbsp of coconut milk. Mix until the tofu is evenly coated. Add more nutritional yeast or fenugreek here.
Sauté onion in oil in a medium-sized, deep-walled frying pan over medium heat until soft. Add garlic and mushrooms; toss and cook for 2 minutes. Add the tofu and cook, tossing regularly, until golden – about 10 minutes. Add the broccoli, red pepper, zucchini, and the rest of the coconut milk, mix, and cover. Let it steam for 5 – 6 minutes until the broccoli is bright green and tender.
Serve with hot EB’d toast.
Veronica on July 29, 2011:
Thanks for the recipe. My husband and I aremostly raw vegan and don’t usually eat tofu, but i made tofu scramble for the first time today using this recipe.
I had everything but fenugreek leaves and fresh mushrooms, so I used some soaked dried mushrooms cut very small.
I used a 350 g block of extra firm tofu and pressed for 20 min. I found the flavouring to be a little bland when I tasted it before cooking.
So I added an extra tsp of dijon, 1 1/2 tsp maple syrup and 1 tsp of apple cider vinegar and some extra salt.
I also used a whole small onion.
My husband was kind of expecting a basic tofu scramble and wasn’t sure about this when I showed him, but when he tried it he was like ok ok you were right it is way better than basic scramble.
It’s a much better breakfast dish than what you’d get at a restaurant because of the added vegetables, this way you don’t need to make potatoes at all. I’ve had tofu scramble twice and was pretty hungry after because the amount was so small. Had some peanut butter toast with it today and it was great.
Try out a little maple syrup in it next time, it really balanced the flavours nicely. I’m working both a raw vegan and a vegan cook book this year so I’m enjoying trying new recipes and playing around with them.
Thanks for sharing!
malloreigh on August 3, 2011:
Thanks for the note about the changes you made! When I make this dish fenugreek is the main flavouring so it makes sense that you’d have to add other flavours. I love the idea of maple syrup. So glad you enjoyed it. I hope you keep playing with the recipe!
Veronica on August 30, 2011:
Thanks Malloreigh. Will have to try your vegan brunch sometime. It was nice to meet you yesterday