Using a ton of veggies adds flavor, texture and color to the dish.

I've been on a mission ever since we went vegan to find a tofu scramble that my husband would love. And I finally nailed it!

He's British, so trying to sub tofu for eggs has been a challenge. Especially when you can't compare the two; they're not the same. That being said, it doesn't mean you can't come up with something equally as delicious. And delicious is exactly how he described this breakfast.

In the past, I've always made a tofu scramble on the stovetop, but he has always found it to be to watery. This time I decided to finish it in the oven, which helps to dry it out, change the texture of the tofu and concentrate the flavors.

To maximize this breakfast recipe, I've added tons of veggies. Not only do they provide a ton of flavor, but they also add color and texture. Take care to saute the onions, peppers and garlic until they soften to maximize their flavor.

Greek Tofu Scramble

Serves 2

1 teaspoon olive oil

1/2 cup diced red pepper

1/2 cup diced red onion

1 tablespoon minced garlic


1/2 cup diced tomato

1/4 cup Kalamata olives, pitted and sliced

1/2 block (8 ounces) tofu, crumbled

1 tablespoon nutritional yeast

1/2 teaspoon dried oregano

1 cup baby spinach

1 teaspoon lemon juice


1. Preheat oven to 425 F.

2. In large, oven-proof frying pan heat oil, red pepper, onion, garlic and 1/4 teaspoon salt. Cook and stir until onions soften, about 5 to 7 minutes.

3. Stir in tomatoes, olives, tofu, nutritional yeast, oregano and 1/4 teaspoon salt. Place in oven, and bake for 10 minutes.

4. Carefully remove the pan from the oven, and stir in baby spinach until it begins to wilt. Season to taste with lemon juice and pepper.

Tasty tips

--If you don't have an oven-proof frying pan, transfer the ingredients to a casserole dish when it's ready for the oven.

--Serve with toast, sliced avocado, baked beans or even a simple vinaigrette salad.

--You can crumble tofu with you hands, or you can use a potato masher.

--You can substitute tomatoes or olives for sun-dried tomatoes.

(Kary Osmond is a Canadian recipe developer and former television host of the popular daytime cooking show "Best Recipes Ever." Her easy recipes include helpful tips to guide you along the way, and her love of plant-based cooking offers healthy alternatives to some of your favorite dishes. Learn more at

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