Weekend Brunch: Greek Scrambled Tofu

We have a lot planned this weekend. Friday night we attended the Public Works Speaker Series and today we’re going to the Hideout Block Party. This morning we made one of my favorite breakfasts, Greek scrambled tofu, from one of my all-time favorite cook books, How it all Vegan!

scrambled tofu

Greek Scrambled Tofu adapted from How it all Vegan!


1 package firm tofu, crumbled
1-2 tbsp soy sauce
turmeric (to taste)
pepper (to taste)
dried oregano (to taste)
splash of olive oil
1/2 fennel bulb, shredded
handful of sun-dried tomatoes
1/2 cup spinach

In a large saucepan, add the tofu, fennel, soy sauce, turmeric, pepper, and oregano to a splash of oil and sauté on medium-high heat for 10-12 minutes until moisture has evaporated. Add the sun-dried tomatoes and spinach. Cover and cook for 2-4 minutes, until spinach is tender. Makes 2-4 servings.

scrambled tofu close up



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