All-day tofu scramble from The Plant-Based Cookbook: Vegan, Gluten-Free, Oil-Free Recipes for Lifelong Health (page 54) by Ashley Madden

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 sea salt for kala namak, kale or baby spinach for button mushrooms, and yellow onions for red onions.

  • sherri_xcf6n4 on April 11, 2026

    Made the tofu scramble only topped with fresh tomatoes and green onions. Really nice - looking forward to making the recipe as written next time.

  • NicoleBrown on February 06, 2026

    Good! Made the tofu scramble portion. The Kala namak smelled especially potent when I was making this and I got a little nervous. But once everything was all cooked up it tasted great! Added some odds and ends from the fridge - kale, peppers, Brussels sprouts. Served with air-fryer hashbrowns and almond butter toast.

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