Unlike the S.A.D. (Standard American Diet) version I used to eat full of foods that not only destroyed my health but our planets, the scramble I now fix is full of life-giving and health-promoting plant foods that are healthy and delicious! I use fresh swiss chard in this recipe, but definitely feel free to use any green leafy that you would like to use (spinach, kale, collards, etc.).
If you are looking for the InstantPot method of making this, I would recommend using the sauté setting and then following the same directions I used to make this on the stovetop.
This recipe will easily serve 4-5 hungry guests and goes great on toasted corn tortillas as a breakfast scramble taco topped with some salsa or hot sauce.
Vegan breakfast scramble goes great as a meal alone or on crispy corn tortillas with a few hits of hot sauce.
- 16 oz firm or extra-firm tofu
- 8 oz swiss chard (or leafy green of your choice)
- 8 oz sliced mushrooms
- 1 tbs soy sauce
- 1 tsp onion powder
- 1 tsp garlic powder
- 1/4 tsp black pepper
Roughly chop the swiss chard and mash the tofu using a fork or mixing spoon. Add the chopped chard and tofu into a pot on the stovetop and turn the temperature to a medium heat.
Mix in the dry spices, mushrooms, and soy sauce. Cover with a lid.
Cook for 10 minutes covered. Remove the lid off and cook for an additional 5 minutes uncovered.
Feel free to add in your favorite spices and greens to make this recipe your own!
Video source: Plant Based Gabriel
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