Tofu scramble from Food52 Vegan: 60 Vegetable-Driven Recipes for Any Kitchen (page 16) by Gena Hamshaw

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute chard or kale for spinach.

  • sherri_xcf6n4 on April 11, 2026

    Love this sauce! Smelled amazing going in, and very flavorful. Didn’t have zucchini, used red pepper and broccoli. Might be my new fav tofu scramble.

  • emilycaj on March 24, 2026

    This is so delicious! I used 8oz of baby bella mushrooms as the veggie, which was more than 2 cups, but it was fine anyway. My nutritional yeast was also pretty fine, definitely not large flakes, but I still used 1/4c and it didn't taste like I'd used too much.

  • GypsyChef on January 19, 2016

    The combination of nutritional yeast, dijon, and tamari give this dish and extra rich, umami-esque flavor that I've always wished a tofu scramble would taste like. I preferred finely chopped broccoli instead of pepper and zucchini. Although I am not vegan, I make this at least once a week because the flavor is so great. It puts all other tofu scrambles to bed. A must try.

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