Recipe: Cheezy Tofu Breakfast Scramble

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(Image credit: Christopher Broe)

There’s certainly a time and place for brunch as we love to think of it: those big, decadent carb fests where you can wear loungewear in public. We’re probably better off keeping those for special-occasion weekends, though. For a more typical brunch — one that looks more like breakfast and less like dessert — we love to stay in and keep it savory. (But still wear loungewear, obviously.)

Cheezy Tofu Veggie Scramble

This tofu and veggie scramble is that brunch that lets us indulge in our lazy weekend vibes without the resulting carb coma. It may be Saturday morning, but you’ve got things to do the rest of the day. This is the type of hearty, high-protein meal that’ll give you the energy to do them.

(Image credit: Christopher Broe)

It all scrambles up quickly and in one pan, and you can do all your chopping the night before. You’re certainly welcome to plate each serving if you’re feeling fancy, but skillet scrambles are the perfect meal to leave on the stovetop and let people help themselves to it when they roll in.

A quick cook time and a list of vegan ingredients keep the whole meal feeling less heavy. Sautéed veggies are stirred together with well-seasoned crumbled tofu before a double hit of both Daiya’s dairy-free mozzarella- and cheddar-style Cutting Board Shreds melts all over the whole thing. It’s creamy comfort without any dairy bloat. Spoon it all into warm tortillas and pile on the avocado because, hey, it’s not extra when we’re at home.

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Tofu and Veggie Scramble



For the scramble:

  • 1 (14 to 16-ounce) package

    extra-firm tofu, drained and patted dry with paper towels

  • 2 tablespoons

    nutritional yeast

  • 1 teaspoon

    ground turmeric

  • 1 teaspoon

    kosher salt, divided

  • 2 tablespoons

    olive oil

  • 1

    medium shallot, halved and thinly sliced

  • 1

    medium orange or red bell pepper, thinly sliced

  • 4 ounces

    cremini mushrooms, quartered

  • 1 cup

    flat-leaf kale leaves (2 ounces), coarsely chopped

  • 1/4 cup

    Daiya Mozzarella Style Shreds, plus more for serving

  • 1/4 cup

    Daiya Cheddar Style Shreds, plus more for serving

Serving options:

  • Warmed tortillas

  • Sliced avocado

  • Hot sauce


  1. Place the tofu in a medium bowl and, using your fingers or a potato masher, crumble it into bite-sized pieces or curds. Sprinkle with the nutritional yeast, turmeric, and 1/2 teaspoon of the salt, and toss to combine.

  2. Heat the oil in a large nonstick or cast iron skillet over medium-high heat until shimmering. Add the shallot, bell pepper, mushrooms, kale, and remaining 1/2 teaspoon salt. Cook, stirring occasionally, until the kale wilts and brightens in color and the vegetables have softened and browned, 5 to 7 minutes.

  3. Add the tofu mixture and cook until the tofu releases some liquid and is warmed through, 4 to 6 minutes. Remove from the heat and stir in the Daiya Mozzarella Style Shreds and Daiya Cheddar Style Shreds. Serve immediately, sprinkled with more Daiya Mozzarella and Cheddar Style Shreds. Serve with tortillas, avocado, and hot sauce if desired.

Recipe Notes

Storage: Refrigerate leftovers in an airtight container for up to 3 days.

This post was created by the Kitchn Creative Studio and is sponsored by Daiya.
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