AZ Brunch Scramble

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Brunch is fun.

Mother’s Day is just around the corner, so why not spoil your mother with some brunch and mimosas! She deserves an island but this AZ Scramble is much more affordable for the mean time.

This scramble is a spicy but balanced tofu scramble bowl. You can easily adjust the recipe to make it exactly what your mother wants. Omit the jalapeños and opt for a mild salsa to make a non-spicy version. Let me know how your adjustments taste! 

Scramble Ingredients

This seems like a long list because off all the spices I used. I promise it is not as intimidating as it appears. The scramble is well worth it!

  • Tofu (silken/soft)
  • 2 bell peppers (color of your choice)
  • 1 Onion
  • 4 cloves garlic (minced)
  • 3 tablespoons jalapeno (diced)
  • Potatoes
  • Sourdough Bread (vegan)
  • Salsa
  • Vegan cheese shreds
  • 1/2 teaspoon salt
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 1/2 tablespoons nutritional yeast
  • 1 teaspoon turmeric
  • 1 tablespoon oil
  • 1 tablespoon water
  • Italian seasoning

Make the Scramble

Preheat the oven to 350 F. Start with the potatoes by dicing them and placing them in water to rinse the starch off. Spread across a baking sheet and sprinkle with Italian seasoning. Bake the potatoes for 35 minutes. After 35 minutes check to see if they are well cooked and then turn the oven to broil for 3 minutes. Be careful the potatoes do not burn. 

Next you will need to dice your peppers, jalapeño, onion, and garlic. Using a large pan like a wok, heat a small amount of oil and sauté the onion, jalapeño, and peppers. After the onion starts to go clear, add in the garlic. You can keep stirring this while you start the tofu. 

Meanwhile, get another deep pan to cook the tofu in. Crumble your soft tofu over the pan and then add the tofu spices: 1/2 t salt, 1 t garlic powder, 1 t onion powder, 1 1/2 T nutritional yeast, 1 t turmeric, 1 T oil, and 1 T water. Then, stir until everything is well combined and cook over medium heat until all the water cooks out. This usually takes a least 15-20 minutes. 

Assembling the Scramble Bowl

When everything is done cooking, you can begin assembling the scramble bowls. Start with potatoes on the bottom and work your way up.

Then add your tofu scramble egg mixture on top of that. Followed by the pepper/onion/jalapeño/garlic mixture. 
 

Then add your toppings: vegan cheese shreds, salsa, and green onions.

If you are making the toast, keep the bowls warm and get the toast going and spread with your favorite vegan butter spread. I use Earth Balance. 

Now grab your latte and serve your bowls hot! Prepare to be complimented on a great brunch recipe. This is one of my favorite recipes I have made thus far and I am so happy to finally be sharing it here on my blog. Please let me know what you think in the comments!

 

AZ Brunch Scramble
A tofu breakfast scramble with a slight kick. Great for brunch or breakfast!
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Prep Time
10 min
Cook Time
45 min
Total Time
1 hr
Prep Time
10 min
Cook Time
45 min
Total Time
1 hr
Ingredients
  1. * Tofu (silken/soft)
  2. * 2 bell peppers (color of your choice)
  3. * 1 Onion
  4. * 4 cloves garlic (minced)
  5. * 3 tablespoons jalapeno (diced)
  6. * Potatoes
  7. * Sourdough Bread (vegan)
  8. * Salsa
  9. * Vegan cheese shreds
  10. * 1/2 teaspoon salt
  11. * 1 teaspoon onion powder
  12. * 1 teaspoon garlic powder
  13. * 1 1/2 tablespoons nutritional yeast
  14. * 1 teaspoon turmeric
  15. * 1 tablespoon oil
  16. * 1 tablespoon water
  17. * Italian seasoning
Instructions
  1. - Preheat the oven to 350 F. Start with the potatoes by dicing them and placing them in water to rinse the starch off. Spread across a baking sheet and sprinkle with Italian seasoning. Bake the potatoes for 35 minutes. After 35 minutes check to see if they are well cooked and then turn the oven to broil for 3 minutes. Be careful the potatoes do not burn.
  2. - Dice your peppers, jalapeño, onion, and garlic. Using a large pan like a wok, heat a small amount of oil and sauté the onion, jalapeño, and peppers. After the onion starts to go clear, add in the garlic. You can keep stirring this while you start the tofu.
  3. - Meanwhile, get another deep pan to cook the tofu in. Crumble your soft tofu over the pan and then add the tofu spices: 1/2 t salt, 1 t garlic powder, 1 t onion powder, 1 1/2 T nutritional yeast, 1 t turmeric, 1 T oil, and 1 T water. Stir it until everything is well combined and cook over medium heat until all the water cooks out. This usually takes a least 15-20 minutes.
  4. - When everything is done cooking, you can begin assembling the scramble bowls. Start with potatoes on the bottom and work your way up. Add your tofu scramble egg mixture on top of that, followed by the pepper/onion/jalapeño/garlic mixture. Then add your toppings: vegan cheese shreds, salsa, and green onions.
  5. - If you are making the toast, keep the bowls warm and get the toast going and spread with your favorite vegan butter spread. I use Earth Balance.
  6. - Serve hot!
HAM's Vegan http://hamsvegan.com/

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