Swiss Chard and Mushroom Tofu Scramble

by on April 7, 2013

Psst… I have a secret to tell you…

Sometimes I like to make breakfast for dinner. 🙂 I don’t eat large or heavy breakfast, maybe only occasionally on the weekend as a brunch, but I prefer fruit, smoothies or fresh juice in the morning. So when I am writing breakfast/brunch recipes I sometimes make them for dinner! I have a favorite tofu scramble as my staple (see the recipe here), but I wanted some more variety. There was some beautiful Swiss chard at the grocery store, so I grabbed it and decided to create a new recipe for it.

I always like to add mushrooms and onions to my scrambles for extra flavor as well. This is such a vibrant recipe it’s sure to be a crowd pleaser whenever you serve it. I also roasted some baby potatoes dry in the oven and sprinkled some salt and smoked paprika on them for a little flavor. I hope you enjoy this recipe as much as I did!

Swiss Chard and Mushroom Tofu Scramble

Serves 2 or 4 smaller side servings


14 oz package firm tofu
1/2 medium onion, chopped
8 oz mushroomed, sliced
1-2 tsp low sodium soy sauce
1 bell pepper, diced
3 cloves of garlic, minced
1/4 cup nutritional yeast
1-2 tsp smoked paprika
1/4 tsp Herbamare or salt
Fresh ground pepper to taste
1/4 cup almond milk (unsweetened original)
1 bunch chard, stems removed and chopped


1. Drain, dry and crumble the tofu. (Try to squeeze out as much water as possible so it absorbs more flavour. I like to press it between clean tea towels.)

2. Heat a large non-stick pan and sauté onions and mushrooms in soy sauce for 5 minutes until soft. Add garlic and bell pepper and cook for 2 minutes.

3. While the vegetables are cooking add the tofu to a bowl and season with nutritional yeast, smoked paprika, Herbamare or salt and pepper to taste. Stir to combine.

4. Add tofu to vegetables and heat through and cook for about 5-8 minutes.

5. Add the chopped Swiss chard or other greens and almond milk. Cover and steam for 1-2 minutes. (Longer if you use kale, less if you use spinach.)

6. Stir and check seasonings.

7. Serve with toast or roasted or steamed potatoes. (I made oil free roasted baby potatoes)

Have you ever made tofu scramble before? What do you put in it?

{ 21 comments… read them below or add one }

1 Wendy Maggs April 26, 2013 at 12:16 AM

Husband and I tried this tonight and thoroughly enjoyed it. I added cubed pumpkin/squash when sautéing onions etc. first of our meatless dishes passed the test.


2 Low Fat Vegan Chef Veronica April 26, 2013 at 12:18 AM

That sounds great! Adding squash to tofu scramble gives it a nice flavor too.


3 Rosi April 20, 2013 at 6:03 AM

I just made this dish and it is amazing! I love eating tofu scramble at restaurants but have never made a good one at home that didn’t have too much sodium. This was easy to make and I will be making it again and again and again and again!


4 Charlotte April 10, 2013 at 6:33 PM

My knee-jerk reaction to tofu scrambler is “yuck”. I do eat tofu but it’s not one of my favorite foods and I have never cared for scrambled eggs, even in my SAD days, so naturally I’m not looking for a vegan substitute. However, your recipe contained so many ingredients that I do like– mushrooms, peppers, chard, and especially smoked paprika that I had to give it a try. I only made one small change for reasons of taste, cutting the amount of nutritional yeast in half. Thank you for the recipe, I enjoyed it very much and my husband loved it. I will be serving it again.


5 Low Fat Vegan Chef Veronica April 10, 2013 at 10:40 PM

Oh wow! I’m so glad you like it Charlotte. 🙂


6 Amy April 9, 2013 at 5:09 AM

Hi there! This sounds delicious! I was wondering if you buy non-GMO tofu. I hesitate to buy many soy products because so many of them are modified. Thank you!


7 Low Fat Vegan Chef Veronica April 10, 2013 at 3:08 PM

Of course you can use organic tofu if you want.


8 Vanessa cascio April 8, 2013 at 3:36 PM

In addition to the veggies, I like to add a bit of turmeric and a couple tablespoons of tahini sauce. Yum!


9 Jennie April 8, 2013 at 2:14 PM

I’m not a vegan, but I love your website because it gives me a LOT of really good alternatives that fit into my dietary goals (thanks to you I substitute low sodium stocks for olive oil about 80% of the time now, it cuts LOADS of calories and fat). I have very little time in the morning, so I chop up onions, peppers, mushrooms, swiss chard (or other nutrient rich green), and fresh tomatoes, and have it all ready to go for the whole week. I sautee the sturdier stuff in stock, then add one organic egg, the greens, and a tbsp of turmeric and a bit of sea salt for breakfast every day. I have a coffee, and make myself a smoothie for mid-morning at work. That’s got berries, flaxseed, more greens, coconut water, and 100% pure organic apple juice. By mid day I know I’ve given myself a GREAT start nutritionally. I snack in the afternoon on half an avocado with lime juice or a 1/4 cup of raisins, walnuts and pumpkin seeds. I feel great knowing if I’m less strict with lunch and dinner, I’m getting a lot of good stuff on a regular basis. Thanks for all your ideas that have helped me build a routine that works for me!


10 Low Fat Vegan Chef Veronica April 18, 2013 at 11:15 PM

Awesome Jennie! I am so happy to hear this. Making you food that’s healthy that you love is key 🙂


11 Kim Kittner April 8, 2013 at 11:47 AM

I love tofu scrambles!! The first one was tasty but I struggled with the moist consistancy. I have found that freezing the tofu then draining as much liquid as possible gives a more palatable consistancy. I found a recipe for scramblers dry seasoning it has nutritional yeast, cumin, onion powder, curry, turmeric and salt. I mixed it up and keep it in the cupboard for quick and easy seasoning. I have also mixed the tofu with salsa and Mexican seasonings for breakfast tacos. I frequently make scramblers for dinner too. I Love your idea .. Can’t wait to try it!! Thank you!!!


12 Low Fat Vegan Chef Veronica April 18, 2013 at 11:16 PM

I always like to press out as much liquid as possible and use EXTRA firm tofu. You can cut it in slices and press it in between tea towels and really get it out so it won’t be so wet and will absorb the flavors better.


13 Marcia April 8, 2013 at 11:43 AM

Can’t eat tofu so I don’t make them anymore (I can only tolerate small amounts of soy products from time to time). Can you suggest a replacement? I would love to find something. Thanks, your pictures look yummy!


14 Low Fat Vegan Chef Veronica April 8, 2013 at 11:49 AM

Just make a skillet with potatoes, yams or quinoa instead


15 Roger April 10, 2013 at 3:53 PM

Tofu and I do not get along well either, but no issues with Tempeh.


16 Low Fat Vegan Chef Veronica April 10, 2013 at 3:57 PM

Perhaps because tempeh is fermented differently?


17 Terri Cole April 8, 2013 at 11:06 AM

My husband and I are big fans of tofu scramble for supper! I like to use garlic, onion, red bell pepper, mushrooms and kale, cooked potatoes chopped small are good too. I season it pretty much the same as you, but I usually add a little tumeric and/or curry powder and kala namak (AKA black salt, which is actually pink in color). The kala namak adds that eggy, slightly sulfurous flavor.

The best part? Since there’s only two of us, we can have leftovers for breakfast the next day!


18 Low Fat Vegan Chef Veronica April 8, 2013 at 11:51 AM

Hi Terri

I have kala namak as well. I try to make each scramble taste different. My deluxe dijon tofu scramble on the blog has tumeric and nutritional yeast in it.


19 Lorraine April 8, 2013 at 10:31 AM

I make it just the same as you, but add a bit of curry powder or turmeric for extra flavour and to colour the scrambled tofu.


20 Lennie April 8, 2013 at 10:27 AM

I usually like to have nutritional analysis on the recipies only because I am trying to hold to a low caloric intake diet and although I usually take some recipies and go to a calorie site myself it would be helpful to know the information. Thanks. Great web site.


21 Joanna April 8, 2013 at 9:43 AM

I recently made a tofu scramble that I really enjoyed. It was with turmeric, thyme, nutritional yeast as seasonings. Of course, I added lots of veggies. It was delicious and not bland at all (like some of my earlier attempts)! You can see the result here It’s become one of my brunch favorite recipes.


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