The Perfect Weekend Breakfast

Posted by on Aug 17, 2013 in Recipes | 0 comments

On week days, breakfast is usually a giant green smoothie, but on weekends I take the time to prepare something more. One of our weekend breakfast staples is tofu scramble, usually served with tempeh bacon, some avocado and spinach and gluten free toast or on a wrap. 

Last weekend I made Jennifer Katzinger’s Light Teff Sandwich Bread from Gluten Free and Vegan Bread: Artisanal Recipes to Make From Home. It came together extremely quickly and tastes great, one of the best gluten-free breads I have had. It rose well in the oven, had a delightfully crusty crust, and a nice grain.  She suggested a cooking time of 1 hour and 45 minutes, which seemed far too long, so I checked the bread after about 45 minutes, and it was ready. Apparently Katzinger’s oven was not working properly when she was writing the book and she has since issued an erratum with the correct cooking times and temperatures, so if you have the book make sure you check it out. If you don’t have the book, look for it. It’s worth it, especially if you’re gluten free like me and miss good fresh-baked bread. 

I also marinated my own tempeh bacon. I didn’t really follow a recipe here, but just threw together a marinade consisting of tamari, maple syrup, apple cider vinegar and liquid smoke, adjusted the amounts to taste. I sliced the tempeh very thinly and then marinated it in the fridge overnight.

Every vegan has his or her own tofu scramble recipe. This is mine. I’ve been making something like this for the past 12 or so years and it has stood the test of time.  Of course I’m biased, but no other tofu scramble I’ve eaten has come close! 

Perfect Tofu Scramble
Serves 2
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Prep Time
10 min
Cook Time
10 min
Total Time
20 min
Prep Time
10 min
Cook Time
10 min
Total Time
20 min
  1. 1/3 Block Extra Firm Tofu
  2. 1/2 Medium Yellow Onion
  3. 1/2 Tbsp Olive Oil
  4. 1 Tbsp Tamari
  5. 1/4 Tsp Turmeric
  6. 1/4 Tsp Cumin
  7. 2 Small Tomatoes
  1. Drain and press the tofu for at least 20 minutes to get most of the water out.
  2. Dice onion and then sauté in olive oil over medium-high heat until translucent.
  3. While the onion is cooking, crumble the tofu with a fork and dice your tomatoes.
  4. Add the tofu and sauté for a few minutes, until it starts to brown.
  5. Add the tamari, turmeric, cumin and tomatoes, and cook for 1-2 minutes more, until tomatoes have softened.
Vegan Sweet and Simple
The scramble also tastes great with other add-ins, like spinach and mushrooms. Play around with the seasonings and ingredients until you find something that works for you! 

Perfect Breakfast Closeup

This breakfast really is the perfect weekend brunch! 


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