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Psst… I have a secret to tell you…
Sometimes I like to make breakfast for dinner. 
I don’t eat large or heavy breakfast, maybe only occasionally on the weekend as a brunch, but I prefer fruit, smoothies or fresh juice in the morning. So when I am writing breakfast/brunch recipes I sometimes make them for dinner! I have a favorite tofu scramble as my staple (see the recipe here), but I wanted some more variety with my greens. There was some beautiful Swiss chard at the grocery store, so I grabbed it and decided to create a new recipe for it.
I always like to add mushrooms and onions to my tofu scrambles for extra flavor as well but you can feel free to omit those or add tomatoes, zucchini or broccoli etc. This plant based tofu scramble is such a vibrant recipe it’s sure to be a crowd-pleaser whenever you serve it. I also roasted some baby potatoes dry in the oven and sprinkled some salt and smoked paprika on them for a little flavor. I hope you enjoy this recipe as much as I did!
Plant Based Swiss Chard and Mushroom Tofu Scramble
Serves 2 or 4 smaller side servings
Ingredients:
14 oz package firm organic tofu
1/2 medium onion, chopped
8 oz mushrooms, sliced
1-2 tsp low sodium soy sauce
1 bell pepper, diced
3 cloves of garlic, minced
1/4 cup nutritional yeast
1-2 tsp smoked paprika
1/4 tsp Herbamare or sea salt
Fresh ground pepper to taste
1/4 cup almond milk or soy milk (unsweetened original) or you can blend a tbsp of hemp seeds/raw cashews with 1/4 cup of water
1 bunch chard, stems removed and chopped
Directions:
1. Drain, dry and crumble the tofu. (Try to squeeze out as much water as possible so it absorbs more flavour. I like to press it between clean tea towels or a tofu press!)
2. Heat a large non-stick pan and sauté onions and mushrooms in soy sauce for 5 minutes until soft. Add garlic and bell pepper and cook for 2 minutes.
3. While the vegetables are cooking add the tofu to a bowl and season with nutritional yeast, smoked paprika, Herbamare or salt and pepper to taste. Stir to combine.
4. Add tofu to vegetables and heat through and cook for about 5-8 minutes.
5. Add the chopped Swiss chard or other greens and almond or soy milk. Cover and steam for 1-2 minutes. (Longer if you use kale, less if you use spinach.)
6. Stir and check seasonings.
7. Serve with toast or roasted or steamed potatoes. (I made oil-free roasted baby potatoes with it. I like to add rosemary or thyme along with garlic and onion powder and a little salt. )
Have you ever made plant based tofu scramble before? What do you put in it?
Husband and I tried this tonight and thoroughly enjoyed it. I added cubed pumpkin/squash when sautéing onions etc. first of our meatless dishes passed the test.
That sounds great! Adding squash to tofu scramble gives it a nice flavor too.
I just made this dish and it is amazing! I love eating tofu scramble at restaurants but have never made a good one at home that didn’t have too much sodium. This was easy to make and I will be making it again and again and again and again!
My knee-jerk reaction to tofu scrambler is “yuck”. I do eat tofu but it’s not one of my favorite foods and I have never cared for scrambled eggs, even in my SAD days, so naturally I’m not looking for a vegan substitute. However, your recipe contained so many ingredients that I do like– mushrooms, peppers, chard, and especially smoked paprika that I had to give it a try. I only made one small change for reasons of taste, cutting the amount of nutritional yeast in half. Thank you for the recipe, I enjoyed it very much and my husband loved it. I will be serving it again.
Oh wow! I’m so glad you like it Charlotte.
Hi there! This sounds delicious! I was wondering if you buy non-GMO tofu. I hesitate to buy many soy products because so many of them are modified. Thank you!
Of course you can use organic tofu if you want.
In addition to the veggies, I like to add a bit of turmeric and a couple tablespoons of tahini sauce. Yum!
I’m not a vegan, but I love your website because it gives me a LOT of really good alternatives that fit into my dietary goals (thanks to you I substitute low sodium stocks for olive oil about 80% of the time now, it cuts LOADS of calories and fat). I have very little time in the morning, so I chop up onions, peppers, mushrooms, swiss chard (or other nutrient rich green), and fresh tomatoes, and have it all ready to go for the whole week. I sautee the sturdier stuff in stock, then add one organic egg, the greens, and a tbsp of turmeric and a bit of sea salt for breakfast every day. I have a coffee, and make myself a smoothie for mid-morning at work. That’s got berries, flaxseed, more greens, coconut water, and 100% pure organic apple juice. By mid day I know I’ve given myself a GREAT start nutritionally. I snack in the afternoon on half an avocado with lime juice or a 1/4 cup of raisins, walnuts and pumpkin seeds. I feel great knowing if I’m less strict with lunch and dinner, I’m getting a lot of good stuff on a regular basis. Thanks for all your ideas that have helped me build a routine that works for me!
Awesome Jennie! I am so happy to hear this. Making you food that’s healthy that you love is key
I love tofu scrambles!! The first one was tasty but I struggled with the moist consistancy. I have found that freezing the tofu then draining as much liquid as possible gives a more palatable consistancy. I found a recipe for scramblers dry seasoning it has nutritional yeast, cumin, onion powder, curry, turmeric and salt. I mixed it up and keep it in the cupboard for quick and easy seasoning. I have also mixed the tofu with salsa and Mexican seasonings for breakfast tacos. I frequently make scramblers for dinner too. I Love your idea .. Can’t wait to try it!! Thank you!!!
I always like to press out as much liquid as possible and use EXTRA firm tofu. You can cut it in slices and press it in between tea towels and really get it out so it won’t be so wet and will absorb the flavors better.
Can’t eat tofu so I don’t make them anymore (I can only tolerate small amounts of soy products from time to time). Can you suggest a replacement? I would love to find something. Thanks, your pictures look yummy!
Just make a skillet with potatoes, yams or quinoa instead
Tofu and I do not get along well either, but no issues with Tempeh.
Perhaps because tempeh is fermented differently?
My husband and I are big fans of tofu scramble for supper! I like to use garlic, onion, red bell pepper, mushrooms and kale, cooked potatoes chopped small are good too. I season it pretty much the same as you, but I usually add a little tumeric and/or curry powder and kala namak (AKA black salt, which is actually pink in color). The kala namak adds that eggy, slightly sulfurous flavor.
The best part? Since there’s only two of us, we can have leftovers for breakfast the next day!
Hi Terri
I have kala namak as well. I try to make each scramble taste different. My deluxe dijon tofu scramble on the blog has tumeric and nutritional yeast in it.
I make it just the same as you, but add a bit of curry powder or turmeric for extra flavour and to colour the scrambled tofu.
I usually like to have nutritional analysis on the recipies only because I am trying to hold to a low caloric intake diet and although I usually take some recipies and go to a calorie site myself it would be helpful to know the information. Thanks. Great web site.
I recently made a tofu scramble that I really enjoyed. It was with turmeric, thyme, nutritional yeast as seasonings. Of course, I added lots of veggies. It was delicious and not bland at all (like some of my earlier attempts)! You can see the result here http://greenreset.com/tofu-veggie-scramble/. It’s become one of my brunch favorite recipes.