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Tofu Scramble Brunch [Vegan]

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A decadent eco-brunch can be healthy, vegan, budget-friendly and delicious! A vegan brunch creates the opportunity to offer plentiful sides, such as a crisp green salad, pretty fruit platter, a variety of organic cereals or homemade granola and fair trade coffee and tea. But what do you offer as the main attraction, if you do not eat eggs? Here are some handy tips along with a few “jazzy” recipes that offer the perfect solutions!

Eggless Scramble & Banana Chocolate Chip Muffins

This Recipe is :

Dairy Free Vegan






Eggless Scramble

  • 1 tablespoon extra-virgin olive oil
  • 1 medium onion, chopped
  • 5 ounces mushrooms, sliced (8 to 10 medium mushrooms)
  • 1/2 medium red, orange, green or yellow pepper, chopped
  • 1 block (16 ounces) tofu, drained well
  • 1/2 teaspoon tumeric
  • 1/8 teaspoon cayenne pepper
  • 1/2 to 1 teaspoon reduced sodium tamari
  • 1/8 teaspoon sea salt
  • Fresh ground black pepper (optional)
  • 1/2 cup vegan cheese

Banana Chocolate Chip Muffins

  • 2 cups organic whole-wheat flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon sea salt
  • 1/2 cup wheat germ
  • 1/2 cup vegan brown sugar
  • 1 1/4 cups vanilla flavored soymilk (or your preferred vegan variety)
  • 1/4 cup vegetable oil (olive oil is nice)
  • 3 ripe, medium sized bananas, mashed until very smooth (potato masher works well)
  • 1 cup vegan, organic dark chocolate chips*
  • 2 teaspoons vegan margarine (to grease the muffin pan)


Eggless Scramble

  1. Pour the olive oil into a large skillet. Add the onion and sauté it over medium heat, until it becomes slightly soft.
  2. Add the mushrooms and sauté them for one minute, then add the peppers.
  3. Add some tamari and sauté the veggies until they are slightly golden.
  4. While the veggies cook, mash the tofu, using a potato masher or large fork, in a medium sized mixing bowl, until it is “crumbly” in texture.
  5. Add the tumeric, cayenne pepper, sea salt and 1/4 teaspoon of the tamari.
  6. Continue to mash the tofu together with the seasonings, until the mixture resembles the look of cooked scrambled eggs.
  7. Add the tofu to the skillet, adding more olive oil and a bit more tamari, if the mixture seems dry. Continue to stir and cook the scramble, until it is heated through and slightly browned on the edges.
  8. Top the scramble with some fresh ground pepper and/or the vegan cheese, if using.
  9. Cover the pan tightly, take it off the heat, and let the vegan cheese melt for 5 minutes.
  10. Serve it immediately with whole grain toast, and “vegan bacon or sausage” on the side.

Banana Chocolate Chip Muffins

  1. Preheat the oven to 400 degrees F. Grease a 6-cup muffin pan.
  2. Whisk together the flours, baking powder, and salt in a large mixing bowl.
  3. Whisk in the wheat germ and brown sugar.
  4. Add the soymilk and oil and stir to incorporate. Stir in the mashed bananas. Mixture will be quite thick.
  5. Mix in the chocolate chips. Add a bit more soymilk if the batter seems dry. Do not over mix.
  6. Mound the batter into the 6 muffin cups so it stands about a 1/2 inch above each opening.
  7. Place the pan on a cookie sheet and bake for 40 to 45 minutes, checking (using your oven light) every 15 to 20 minutes. If the muffins are browning too fast, lower the temperature to 375º degrees F. Cover the muffins, with foil if needed.
  8. When the tops of the muffins are slightly golden and a toothpick inserted into the middle comes out almost dry, remove the muffins from the oven. Place the pan on a cooling rack.
  9. Loosen the sides of each muffin with a knife and let the muffins cool for 10 to 15 minutes.
  10. Carefully remove each muffin and place them on a pretty serving platter.


To make 12 muffins, use two 6-cup muffin pans and fill each cup ½ way. Reduce the baking time slightly.
You may use raisins and/or chopped nuts in place of the chocolate chips, if desired.





Laura Theodore, the Jazzy Vegetarian, is a popular radio host and television personality, vegan chef, sustainable lifestyle blogger, compassionate cookbook author, and award-winning jazz singer and actor. Laura is host, writer, and co-producer of the “Jazzy Vegetarian Television Show,” and she hosts “Jazzy Vegetarian Radio.” As an award-winning jazz singer and songwriter, Laura has recorded six solo CDs, and was host of the Manhattan Cable Network show “All That Jazz,” for six years.



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