Eggless Scrambled Breakfast

Eggless Scrambled Breakfast is another vegan recipe from Shemirah’s collection.

Serves 2 to 4

Eggless Scrambled Breakfast Ingredients:

1/2 cup green peppers, chopped
1/2 medium onion, finely chopped, OR 3 scallions (green onions), cut into small pieces
1 clove garlic, peeled & chopped 
1/2 cup fresh mushrooms, sliced (optional)
1/2 cup fresh tomatoes, chopped (optional)
2 Tbsp. Vegetable oil or olive oil-based cooking spray
16 oz. Firm or extra-firm tofu, drained & mashed
1/2 tsp. sea salt
1/8-1/4 tsp. hot pepper sauce 
1 Tbsp. Nutritional yeast
1/2 tsp. turmeric
1/2 tsp. cumin (optional)
2 tsp. tamari or soy sauce
Pepper to taste
Sesame seeds and Parsley sprigs for sprinkling

Eggless Scrambled Breakfast Preparation:

Sauté the pepper for 2 minutes, and then add the onion and cook 2 minutes more.

Add the garlic, and sauté 1 more minute, then add the mushrooms and tomatoes, if you are using them.

Crumble the tofu into the mixture and stir.

Add the nutritional yeast, turmeric and cumin and sauté for another 5 minutes, stirring occasionally.

Then add the tamari or soy sauce and sauté 1 minute more.

Sprinkle with parsley and sesame seeds.

Serve with whole wheat toast (and…Fake Bak’n).

Return to Shemirah’s Breakfast Recipes
Return to Shemirah’s Recipes

About Shemirah:

Shemirah Brachah began her vegan voyage in mid-life, but it has made all the difference in the world! “When I was a meat-eater, I used to hate to cook,” she says. It was a fall down a flight of stairs that lead Shemirah to a chiropractor, who recommended yoga, which in turn lead her to read an article in the Yoga Journal about animals raised for food. That was it! Shemirah became a vegetarian and then a vegan overnight.

“Changing my diet changed everything! I started taking vegetarian and vegan cook books out at the library, experimenting with making my own seitan, cheese, cream…just about everything animal-based was replaced by homemade and commercially available plant-based products.

Shemirah and her oldest daughter, Michelle Johnson, started a vegan outreach non-profit, the Vegan Venue, and over the years they developed a variety of vegan recipes that anyone can make and everyone will love.

Shemirah began her career as a secretary; after college, she joined middle-management, working as Director of Governmental Affairs and Executive Director of the Bureau of Municipal Research; Shemirah went on to manage the Mental Health Foster Care Program of the Family Counseling Center of Fulton County in Upstate NY where she was also instrumental in developing and implementing the DAPW (Domestic Abuse Prevention Workshop). Shemirah worked as a freelance writer, managing a public relations service and overseeing, editing, and publishing a low-income neighborhood newspaper.

Since 2006, Shemirah has worked for FARM, the Farm Animal Rights Movement, where she manages the Letters From FARM editorial letter database; she also liaisons with food manufacturers and vendors for FARM’s annual Animal Rights National Conference as well as other annual programs, such as MeatOut and World Day for Farmed Animals.

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