Tofu Scramble, Pancakes, and Hash Browns

For a hearty Sunday morning breakfast, I made pancakes, Trader Joe’s hash browns, and a tofu scramble. If you can brave the crowds in Trader Joe’s, head to the frozen foods section for their crispy hash browns.  Buy many packages. Hoard them. You will devour them in no time.

The pancakes are made with a regular mix, substituting soy milk and flax seed for milk and eggs. I topped them with a dollop of Earth Balance and drizzled with maple syrup.

A tofu scramble is an excellent alternative to scrambled eggs. Packed with protein, the dish looks and feels like eggs, but contains no cholesterol and it’s easy to toss in your favorite veggies. You can also use turmeric to spice if you don’t have the mustard or curry powders.

Tofu Scramble with spinach and tomato


  • 2 tbsp olive oil
  • 1 cup fresh chopped spinach
  • 1/2 block firm tofu, drained
  • 1/2 small onion, chopped
  • 1 clove garlic, diced
  • 1 medium tomato, diced
  • 1/4 tsp curry powder
  • 1/2 tsp mustard powder
  • salt and pepper to taste


Heat olive oil over medium heat in pan. Add onion and crumble tofu into medium pan. Add spinach, garlic, and spices. Sautee 5 minutes or until spinach is limp. Add tomatoes last. Enjoy!

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