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Tofu Scramble

Serves 4 10 minute prep time

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Tofu Scramble

Some people are skeptical about savory breakfasts, but sometimes you just need a hearty plate of vegetables and tofu to start your day. If you’ve got a long day ahead, fuel up with this Farmer’s Tofu Scramble.


  • 5 to 6 nugget potatoes
  • 3 Tbsp oil
  • 2 vegan sausages, sliced
  • 1 small onion, chopped
  • 4 to 5 mushrooms (field, shiitake, button or crimini), quartered
  • 1 pkg (12oz) extra firm tofu, drained and patted dry
  • 1 tsp ground turmeric
  • 1/2 bunch kale (about 3 large leaves)
  • salt and pepper
  • vegan cheese (optional)


  • Bring a small pot of water to a boil. Add potatoes and cook for about 12 minutes or until fork tender. Drain and let cool for a few minutes. Cut each potato into 8 pieces.

  • In a saucepan, heat oil over medium-high heat. Sear sausage pieces until crispy, about 2 to 3 minutes per side. Set aside.

  • Add potatoes to pan and cook for about 10 minutes or until golden brown, using more oil if needed. Set aside.

  • Sauté onion in pan for 4 to 5 minutes or until translucent. Add mushrooms to pan and cook 4 to 5 minutes or until lightly browned.

  • Crumble tofu with hands and add into pan followed by turmeric. Add kale and cook until wilted.

  • Stir in sausages, potatoes and cheese (if using). Season with salt and pepper.

Morgan Shupe

Morgan Shupe is a Vancouver chef, freelance recipe developer and regular contributor to Vega’s Expert Panel. Her amazingly delicious plant-based recipes for meals and smoothies are well-renowned at the Vega HQ kitchen—where she was formerly Vega’s Chef.
Morgan Shupe

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