Vegan Breakfast Recipes/ Vegan Main Dishes/ Vegan Recipes

My Big Fat Greek Scramble

Greek Tofu Scramble by Julie Hasson

Here’s a delicious start to your morning, with all sorts of fresh vibrant Greek flavors. To really gild the breakfast lily, serve alongside fried potatoes and some toasted whole grain bread.Recipe from Vegan Diner: Classic Comfort Food for the Body and Soul* by Julie Hasson, published by Running Press, © 2011, reprinted by permission. Photo by Steve Legato.

Serves 4

  • 2 teaspoons extra-virgin olive oil
  • 1 small Vidalia onion, diced (1 cup)
  • 1 red bell pepper, seeded and diced
  • 1/2 cup pitted Kalamata olives, coarsely chopped
  • 2 large cloves garlic, pressed
  • 14-ounce block firm tofu, drained and lightly pressed
  • 1 1/2 tablespoons nutritional yeast flakes
  • 1 1/2 teaspoons dried basil
  • 1 1/2 teaspoons dried oregano
  • 1 1/2 teaspoons dried parsley
  • 2 cups lightly packed fresh baby spinach
  • Fine sea salt and freshly ground black pepper, to taste

In a large skillet, add olive oil and heat over medium high heat. Add onion, red pepper, olives, and garlic, cooking and stirring for 3 to 4 minutes, or until the vegetables have softened.

Crumble tofu into skillet and cook about 5 minutes or so, just until lightly browned. Add nutritional yeast, basil, oregano, and parsley, stirring until the tofu is evenly coated.

Add spinach, cooking another minute or two, just until wilted. Add salt and pepper to taste. Serve immediately.

Greek Tofu Scramble recipe by Julie Hasson

*This post contains affiliate links. If the product is purchased by linking through this review, VegKitchen receives a modest commission, which helps maintain our site and helps it to continue growing!

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  • Reply
    December 4, 2014 at 8:14 am

    Can you please tell me why you add yeast? I’m having vegan friends over for brunch and want to understand this! Thanks!

    • Reply
      December 4, 2014 at 8:59 am

      Hi Judy, nutritional yeast flakes aren’t the same thing as the kind of yeast you add to bread. Though they’re packed with nutrition, including vitamin B-12, they also add a kind of deep, almost fermented cheesy flavor to foods. Both reasons account for why this product is so popular among vegans. However, since there’s only 1 1/2 tablespoons in this recipe, you can easily omit it if you prefer.

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