By Elena Johnson

Regular tofu (not the softer “silken” variety) is sold in the refrigerated case of most grocery stores. Medium or firm tofu is a healthy alternative to cholesterol-laden eggs. And tofu absorbs flavors and spices, so this recipe elevates the tomato and garlic flavors which I associate with “Filipino-style” scrambled eggs.

Egg-laying hens suffer immensely on factory farms where they’re crammed inside tiny wire “battery cages.” Welfare concerns have prompted many countries – including the entire European Union – to ban barren battery cages, yet this system of intensive confinement remains a common practice throughout the US. You can crack the cruelty by scrambling tofu to make a hearty and heart-healthy breakfast!

Scrambled Tofu

Scrambled Tofu

Scrambled Tofu

4 servings

14 oz. medium or firm tofu

2 – 3 Tbsp. Bragg Liquid Aminos or soy sauce

1 ½ Tbsp. Dijon mustard

½ tsp. turmeric

2 tsp. dried basil

2 tsp. dried thyme

¼ tsp. cayenne pepper

2 tsp. + ½ tsp. black pepper, divided

2 – 3 Tbsp. nutritional yeast (optional)

Dash of black salt to taste (optional) – adds an “eggy” flavor

1 Tbsp. olive oil

1 small onion, finely chopped

4 cloves garlic, minced

1 – 2 small tomatoes, coarsely chopped including seeds and juices

½ tsp. salt

Crumble tofu coarsely in mixing bowl. Add Bragg Liquid Aminos, Dijon mustard, turmeric, basil, thyme, cayenne, 2 tsp. black pepper, and nutritional yeast and black salt, if using. Mix in the seasoning, mashing tofu slightly to desired consistency. Set aside.

Sauté onion and garlic in olive oil over medium heat until onion is translucent. Turn heat to medium-high and add tomato, ½ tsp. salt and ½ tsp. pepper. Stir and cook until tomato is soft and cooked through (mixture will be almost like a sauce). Add tofu mixture and sauté, stirring occasionally until fragrant and slightly browned in spots. Adjust seasoning and serve with toast.

About the Author

Elena Johnson

Elena Johnson

Elena Johnson is a second-generation Filipino American living in Baltimore, MD. As a vegan chef and caterer she has been reinventing her family’s recipes and sharing these vegetarian versions of Filipino comfort food with friends, relatives, and those unfamiliar with the flavors of the Philippines. Elena is also the Special Projects Manager at Compassion Over Killing, a national animal advocacy organization focusing on cruelty to animals in agriculture and promoting vegetarian eating as a way to build a kinder world for all. Elena combines her passion for vegetarian food with a love of teaching by offering cooking demonstrations to the public. To learn more about why she went veg, visit Questions/feedback: email