Tofu scrambles up just like eggs. By adding some spices, even non-vegans won't notice the difference. Let everyone assemble their own breakfast bowls.
Yum! I finally know how to properly scramble tofu--and now have a great recipe for my vegan sister to enjoy at brunch. - 28 Nov 2016 (Review from Allrecipes USA and Canada)
I am obsessed with this recipe! I make a big batch of this on Sunday and pack it in individual containers to have for breakfast all week long. It is amazing made just as listed, but I have tweaked it to suit my own needs. I use shredded sweet potato hash browns, instead of the potato, and I omit the tomatoes and add chopped zucchini and mushrooms. I sometimes add chopped red bell pepper as well. The spices really make this dish. Thanks so much for sharing! - 01 Jul 2018 (Review from Allrecipes USA and Canada)
My whole family liked this. I did make it with tofu, and it was good, but I think I'll try it with eggs next time. I cooked things in the order the recipe listed things. By the time other things were done the tofu was a bit dried out. I think I'll start it, or the eggs, when other things are about done. I was a bit nervous about using 1.5 teaspoons of so many spices but it did give it a really good flavor. - 27 Jun 2018 (Review from Allrecipes USA and Canada)