Greek-Style Smoked Tofu Scramble

Vegan Egg-Free Tofu Scramble

My last post for Food Bloggers of Canada shared my favourite ways to create egg-free brunches. Then I realized it’s been awhile since I’ve shared a new recipe for an awesome vegan breakfast.

This is one of those recipes that was simply meant to be. In the eggless brunch article, I tossed out the idea of creating a Greek-inspired tofu scramble with artichokes, olives, spinach, tomatoes and oregano. Something must have been screaming out from my subconscious – an inner Greek Yaya hankering to be expressed, if you will.

One quick look in my pantry revealed I in fact had a can of artichokes and can of sliced black olives, which aren’t regulars in my cupboards, which is why I think this recipe was preordained (or maybe subliminally implanted? Too conspiracy theory-esque?).

In any case, this vegan smoked tofu scramble is a big pile of soft and briny heaven. I tend to lean towards the cumin-coriander-turmeric-tamari combo in my tofu scrambles, so this compilation of flavours was a welcome change and an utter delight.

This makes one serving, but you could easily double or quadruple your batch and treat your friends to a hearty brunch. I’m sure you won’t need to twist anyone’s arm or use subliminal messaging to convince them to devour this!

Greek-Style Smoked Tofu Scramble
Prep time
Cook time
Total time
gluten-free, grain-free, vegan, dairy-free, egg-free
Recipe type: Breakfast
Serves: 1
  • ½ cup butternut squash, chopped into ½-inch cubes
  • 1 very small potato, chopped into ½-inch cubes
  • ⅓ cup smoked tofu, chopped into ¼-inch cubes
  • 2 artichoke hearts, sliced
  • ¼ cup sliced black olives
  • ⅓ cup water or veggie broth
  • 1 tbsp olive oil
  • pinch of red pepper flakes
  • ¼ tsp oregano
  • salt to taste
  • a few handfuls of baby spinach
  • 1 tsp lemon juice
  1. Add all ingredients except for the spinach to a pan over medium heat. Saute for several minutes, then cover the pan.
  2. Cook for 6-8 minutes, stirring occasionally. Add more liquid if the pan gets too dry. Toss in the baby spinach leaves and fold the mixture until the spinach wilts. Stir in the lemon juice.
  3. Salt to taste and serve hot.


, , , , , , , ,

No comments yet.

Leave a Reply

Rate this recipe: