Vegan Breakfast Scramble (WFPB, Oil Free)

Most mornings after I finish my low fat peanut butter and celery, I am feeling less than adventurous and opt for making the usual oatmeals or nice creams for Erica and I. But on some mornings I feel like a good hearty scramble. But unlike the S.A.D. (Standard American Diet) version I used to eat full of foods that not only destroyed my health but our planets, the scramble I now fix is full of life giving and health promoting plant foods that are healthy and delicious! I use fresh swiss chard in this recipe, but definitely feel free to use any green leafy that you would like to use (spinach, kale, etc.). If you are looking for the instantpot method of making this, I would recommend using the sauté setting and then following the same directions I used to make this on the stove top. This recipe will easily serve 4-5 hungry guest, and goes great on some toasted corn tortillas as a breakfast scramble taco topped with some salsa or hot sauce.

Here's what you will need!

  • 14-16 oz package of firm tofu

  • 1 bunch of swiss chard

  • 8 oz of sliced mushrooms

  • 1 tbs soy sauce

  • 1 tsp onion powder

  • 1 tsp garlic powder

  • 1/4 tsp black pepper


  1. Rinse and dry the greens

  2. Roughly chop the swiss chard

  3. Place your pot or pan on the stove at a medium heat

  4. Add the tofu into the pot and mix with a spoon or spatula until it is a scrambled consistency

  5. Add the dry spices and the soy sauce and mix together thoroughly

  6. Add in the swiss chard and mushrooms and mix together

  7. Cover with a lid

  8. Cook on medium heat for 10 minutes covered

  9. Take the lid off and cook for 5 minutes uncovered to remove any remaining moisture


- Plant Based Gabriel

© 2018 Plant Based Gabriel