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Tofu Scrambled Eggs

July 27, 2015 by Cara

Because of it’s practically tasteless flavor, tofu is a the perfect canvas for creating whatever flavor you want. Just a few spices and this simple ingredient make these Tofu Scrambled Eggs (of course, eggs in parentheses) taste buttery and creamy and well…almost egg-like. But without that gross smell they leave behind on plates. What? Is it just me that can smell that? Blech. Have any guesses as to what that simple ingredients is (that is if you haven’t already skipped to the recipe and figured it out)?

A breakfast table with a a plate of scrambled tofu scrambled eggs and a slice of toast with berries.

It’s vegetable broth. Oops, did I ruin the surprise? Sorry. I’m terrible at surprises.

Tofu Scrambled Eggs!

(That’s called enthusiasm)

Now back to the broth technique. Allowing the vegetable broth to absorb fully into the tofu does two things: 1). It imparts delicious, flavorful flavor (a bit redundant?) into the tofu; and 2). Adds a creamy texture to the tofu. Ahhhhh, we are getting closer to eating Tofu Scrambled Eggs aren’t we? All you need now is a slice of toasted gluten free bread (you can try making this homemade version), a cup of fresh fruit and a glass of orange juice. Oh and coffee too…but that’s a given.

A breakfast table with a a plate of tofu scrambled eggs and a slice of toast with berries.

 

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A breakfast table with a a plate of scrambled tofu eggs and a slice of toast with berries.

Tofu Scrambled “Eggs”

★★★★★ 4.8 from 29 reviews
  • Author: Fork & Beans
  • Prep Time: 5 mins
  • Cook Time: 5 mins
  • Total Time: 10 mins
  • Yield: Serves 2-3 1x
Print Recipe
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Ingredients

Scale
  • 15 oz. organic sprouted tofu, firm
  • 1/2 tsp. onion powder
  • 1/2 tsp. garlic powder
  • 1/4 tsp. sea salt
  • 1/4 tsp. turmeric powder
  • 3 Tbsp.vegetable broth
  • nondairy butter

Instructions

  1. Drain the tofu from the water.
  2. Heat a medium nonstick skillet (if you don’t have a nonstick skillet, please make sure your pan is well-greased) over medium-high heat. You can a little knob of nondairy butter too regardless for an even creamier taste.
  3. Add tofu and spices together. Using a spatula, cut up the tofu in the pan to look like scrambled eggs.
  4. Once incorporated, add the vegetable broth (1 tablespoon at a time) bringing the broth to a boil and allowing to fully absorb into the tofu each time.
  5. Remove from heat and season with sea salt and pepper as desired.


Nutrition

  • Serving Size: 1/3 serving
  • Calories: 102
  • Sugar: 0.9g
  • Sodium: 65mg
  • Carbohydrates: 2.5g
  • Fiber: 1.3g
  • Protein: 12g

Did you make this recipe?

Tag @forkandbeans on Instagram and hashtag it #forkandbeans

Oh, you’re still here? I was just cleaning up. I thought for sure you would be gone by now, making yourself some tofu scrambled eggs.

A photo compilation of a breakfast table with a plate of tofu scrambled eggs

YOU ALSO MIGHT LIKE:

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  • Southwestern Tofu Breakfast QuesadillasSouthwestern Tofu Breakfast Quesadillas
  • On-The-Go Breakfast Burrito ConesOn-The-Go Breakfast Burrito Cones

Filed Under: Breakfast, Egg Free, Kid-Friendly, Vegan

About Cara

Based in Chicago with her husband and son, Cara is the creator behind the site Fork and Beans: A place where kids can have fun with their food.

Previous Post: « Chocolate Goldfish Cookies
Next Post: Southwestern Tofu Breakfast Quesadillas »

Reader Interactions

Comments

  1. Ashley

    April 25, 2019 at 6:08 pm

    Least I am not alone in how bad regular eggs smell. Lol ew its so gross. Thanks for the recipe. I’m trying to convince my son to go vegan bc I recently became one and hated the thought of still making him eggs bc I can’t stand the smell or anything to do with regular eggs. They’re just gross. Lol so far he is okay with it. He says it tastes lile plants. Lol

  2. Daniela

    December 23, 2018 at 7:20 am

    Thank you for an easy and delicious recipe! My daughter is vegan and I wanted something terrific for a Sunday breakfast. I added sauteed mushrooms, shallots, and chopped tomatoes and served it with naan, veggie patties, and home fries.

    ★★★★★

    • Cara

      December 29, 2018 at 10:31 am

      Sounds like perfection! Glad you all liked it!

  3. kerry parkinson

    October 7, 2018 at 1:47 am

    Excellent. I followed the recipe exactly and it was lovely. Thank you.

    ★★★★★

  4. Victoria

    September 4, 2018 at 9:12 am

    These were so good! My husband won’t eat them so, since it’s way too much for me in one sitting, I’m hoping the leftovers hold up! I had mine with a meatless sausage patty, yum!

    ★★★★★

  5. Donna Cuic

    August 21, 2018 at 1:09 pm

    This seems so simple. I’m gonna try it. My question is in your opinion would I be able to prepare this the night before so I can take them to work and heat them up at work for breakfast? Mornings are always so short!

    • Cara

      August 21, 2018 at 1:46 pm

      I always think fresh is best BUT it could work doing the night before. Maybe give it a try and see how it works out?

  6. Gjermund

    January 13, 2018 at 4:53 am

    I didn`t know it was this simple to make great scrambled egg style tofu..
    Since I stopped eating eggs and meat I have been craving scrambled eggs and bacon, but I think this was actually better than how I remember scrambled eggs. I tweaked it a little since I didn`t want to make vegetable broth.
    Instead I used a bit more vegan butter, a dash of water and a salt and herbs mix that has some onion and resembles the vegetable broth taste and ingredients.
    This is my staple breakfast from now on!

    ★★★★★

    • LISA BRETCHES

      May 17, 2018 at 11:26 am

      I bought vegetable Better than Bouillon (keeps in refrigerator) and made a little broth only what was needed. Good but I am new to tofu and just not the same texture for me.

  7. Tamar

    January 8, 2018 at 3:30 pm

    I am on my second day of a Daniel Fast and I’m craving eggs. This is a great way to stay on track. I’ve never cooked with tofu and I really enjoyed this. I will definitely make this again in the days to come. The fun part for me is looking for creative ways to stick to the fast. If you keep yourself well fed you can focus on God instead of all the things you can’t eat. Thanks I will be sharing this recipe and adding it to my collection.

    ★★★★★

  8. Red

    December 27, 2017 at 1:59 pm

    I can’t wait to try this. I was eating eggs as my go to source for protein, breakfast, lunch, post-workout… You name it. Then all of a sudden I developed a sensitive to them no matter how they are cooked. I miss scrambled eggs.

  9. Heather

    December 11, 2017 at 7:40 pm

    I gotta tell you that one; I generally do not like my own cooking and two; I generally do not like tofu unless it’s fried and covered in sauce. Oh my gosh was this good! I’m definitely going to make this a lot from now on!

    ★★★★★

  10. Andrew

    December 3, 2017 at 7:01 pm

    Wow what a delicious simple way to use tofu. I have been transitioning to a Plant Based Whole Food life style and up until now have been still eating eggs. Not anymore!!
    Thankyou had this for lunch today with a handfull of cherry tomatos thrown in.
    Easy..quick..tasty, better than eggs.

    ★★★★★

  11. Marty

    October 7, 2017 at 1:00 pm

    Oh my goodness! I just got done making myself a huge breakfast burrito using this recipe. Unbelievably delicious!! This will be my go to recipe from now on! Thanks so much. 🙂

    ★★★★★

  12. Kariah

    September 1, 2017 at 8:01 pm

    Let me first say I’ve just started on my Vegan journey (Week 2)! I don’t really know how to make staples yet but I knew I had to get some egg-like something in my life and stumbled upon this. I’m not really a stick to the recipe card type of person so of course I didn’t. I did however use the prescribed seasoning just not the right tofu amount. I only used about 7-8 oz of Tofu, 2.5 Tbsp of vegetable broth, and added nutritional yeast and it turned out great. I also added vegan butter to my non stick pan just because I like butter. Ended up oven roasting some potatoes and tomatoes in olive oil, sea salt, and Italian seasoning. I sliced up some avocado and sautéed some spinach and made burritos when I tell you they were to die for?! Definitely my new tofu egg go to. Thanks a lot!

  13. Fe

    July 9, 2017 at 8:14 am

    This was PERFECT. I was craving a Colombian comfort dish my mom makes: scrambled eggs with hogado (a sauce made with salted chopped tomatoes and green onions fried in oil).. no tofu scramble would do my mom’s recipe any justice. Tried this out and it LANDED ! Since hogado is very salty, I plan to omit the salt when preparing the tofu next time I make this with hogado, but without the hogado this recipe was AMAZING and ON POINT.

    ^5

    I can’t wait to cook this for my mom, grandmom, and aunts ! One more authentic tasting recipe to bring them to healthier eating !

    ★★★★★

  14. Kim

    April 15, 2017 at 9:45 am

    Can I use extra firm tofu?

    • VeNessa

      July 27, 2017 at 9:29 pm

      Yes

  15. Dyane

    March 6, 2017 at 3:24 am

    I like the veg broth addition.
    If you add a pinch of black salt (instead of regular) it will really give you the “eggy” taste you are looking for. Works for “eggless”salad too!
    Black salt is available at most asian food stores.

    • April

      August 28, 2017 at 7:30 pm

      Found the Black Salt (Kala Namak) on Amazon. Went to an Asian market, and they didn’t have it since this is something from Pakistan.

      ★★★★★

  16. Colin H

    February 24, 2017 at 6:29 am

    Could you not add a little soya cream to it all so they have a little more moisture to them??

    • Cara

      February 27, 2017 at 12:05 pm

      Sure thing!

  17. Janna

    December 10, 2016 at 12:09 pm

    Hi! I just made tofu scramble for the first time using this recipe and I have to say, I’m impressed!

    I typically make green smoothies for breakfast but today I really wanted extra protein because I’ve doing a lot of physical activity (and I happened to have a ton of tofu in my fridge) so I thought i’d give it a shot!

    I made it really simple. I just put the scramble on top of 2 pieces of sprouted wheat toast and added cracked pepper and drizzled sriracha on top. So heavenly! Next time I really want to make English breakfast, beans, sautéed mushrooms and all! Thank you so much for the recipe!

    ★★★★★

  18. shir

    November 3, 2016 at 9:08 am

    I never comment on blog / recipe posts. but I felt this was necessary.
    This is by far THE best tofu scramble ever. I have tried several recipes and none of them match up.

    My family and i have been vegan for over a year and we always hated tofu scramble because the tofu taste always comes through, but it doesn’t at all with this recipe and my entire family loves it! The kids actually eat it and like it a lot!

    The only thing i do differently, is i add a nice scoop of nutritional yeast to it after it’s done cooking and mix. Tastes AMAZING. And no one would ever guess it wasn’t real egg.

    I have made this twice already since coming across it, and i will continue making it every time we want a tofu scramble!
    The first time, i made it with soy chorizo and put it in a tortilla for a breakfast burrito. and the second time i made it and then cooked up some mushrooms and bell peppers and put it in a vegan olive ciabatta loaf (from trader joes) and both times were heavenly! My kids like it plain 🙂

    ★★★★★

  19. Lindy

    October 28, 2016 at 2:45 am

    Hi Cara, I just made this for a quick and easy dinner. I added chopped tomato and a handful of spinach and some grated Bio Cheese and nutritional yeast. I used a spoonful of powdered veggie chicken stock and water. I fried the tofu first in some melted Nuttelex. Served with baked beans. It was SO delicious! Really creamy and texturally similar to scrambled egg. We will be having this very often from now on. Thank you!

    ★★★★★

    • Cara

      October 28, 2016 at 8:53 am

      I’ll be over next time you make it, sounds like some delicious additions in there!

  20. Shawna

    September 18, 2016 at 8:56 pm

    Hoping to make this for a baby shower this weekend–can I make ahead and put in the oven to reheat or keep warm? Can I keep warm in a crock pot? Trying not to have to do everything at the last minute. Any advice is appreciated.

    • Cara

      September 19, 2016 at 7:27 am

      I wish I had more advice for you Shawna, but that isn’t something I have tried so I could give you solid advice on. Not sure how well it would hold up making it ahead of time…

  21. Lindy

    July 20, 2016 at 4:31 pm

    Hi Cara, I have been a vegetarian for over 10 years and hate tofu. This recipe has really made me change my mind! I make mine as a single serving (4oz) and add spinach and nutritional yeast. Thanks for the great recipe!

    ★★★★★

    • Cara

      July 22, 2016 at 4:29 pm

      She shoots, she scores! Yes Lindy, awesome to hear 🙂 xo

  22. Raegan

    May 29, 2016 at 3:01 pm

    I made this today and it was just horrendously spicy. It was a totally overpowering and unenjoyable flavor. I was disappointed, maybe I’ll try again later and alter the recipe.

    ★

    • Cara

      May 31, 2016 at 9:38 am

      Everybody has different palates.

      • Tofu lover

        August 27, 2016 at 8:09 am

        Indeed, because I and my kids found it to be on the bland side. It is a good base and thank you for that… but for our family, we need to add quite a bit more flavor. Not sure how though lol

        ★★★

        • Alena

          January 28, 2017 at 3:38 am

          Just add whatever spices you like: salt, pepper, paprika, garlic, onion, dill, nutritional yeast… it’s really about personal preference.

  23. Lucy

    May 24, 2016 at 10:43 pm

    Hi! I’m late to the tofu scramble party but was curious – has anyone tried reheating this? Im definitely trying this tmw, but it’s just me so I’m wondering if I should try to cut the recipe down or just make it and save for later?

    • Lindy

      July 20, 2016 at 4:25 pm

      I usually just make mine as a single serving, which is 1/4 of a 15oz package. Tofu is not as good reheated IMO

      ★★★★★

      • Laura

        January 5, 2018 at 1:20 pm

        How much broth do you use to make this single serving?

        • Cara

          January 5, 2018 at 2:39 pm

          A good 1-2 Tbsp of broth

    • Frances

      August 13, 2017 at 6:46 pm

      I have made the entire recipe and kept it to reheat during the week. It was very good each time. I used the microwave and covered it with a paper towel. Reheated it just long enough for it to get hot 35-40 seconds per serving. Great quick breakfast on an English muffin on a workday morning.

      ★★★★★

  24. Linda

    April 23, 2016 at 7:04 pm

    I’ve been vegetarian for a while and am trying now to go vegan. I’ve mostly avoided tofu outside of stir fry due to never being able to quite mask that tofu taste and after some mediocre results at tofu scramble thought that was it. This was amazing! I just had it for breakfast and am already contemplating it for lunch too!

    ★★★★★

  25. vegansfirst

    March 13, 2016 at 1:36 am

    Wow! This is very enjoyable to know! That veg broth idea is genius and makes the eggs so…egg like! I try to made it and its so much delicious! Thanks for this article.

  26. Lisa

    March 5, 2016 at 4:34 pm

    This is so good! I made them a couple days ago! I don’t like real eggs, just the thought is kind of “yucky.” I used just regular butter.

    This is a staple for me now! thank you!

    ★★★★★

  27. Catherine

    February 18, 2016 at 9:49 am

    I have made a gazillion (literally) tofu scrambles, and this is BY FAR the best I have ever had (including what I have had at restaurants). That veg broth idea is genius and makes the eggs so…egg like! Moist, buttery, eggy!! I absolutely adore these and will never make any others ever again. You rock my breakfast world!

    ★★★★★

  28. Jennifer

    February 2, 2016 at 8:13 am

    Oh my goodness, yes! I can’t stand the smell of the pan or plates gem scrambled eggs. Smells like a wet dog! I was just saying this to my husband two days ago…

    • Cara

      February 2, 2016 at 8:19 am

      People sometimes give me the strangest looks when I tell them that, as if they can’t smell it too. How can you NOT smell it?! Trips me up. Yay, for not being alone 😉

  29. AMBER

    November 12, 2015 at 8:57 am

    Great recipe…made earlier this week and getting ready to make again soon! Easy and super cheap to

    ★★★★★

    • AMBER

      November 12, 2015 at 8:59 am

      Make. Sorry my phone is wonky sometimes

      ★★★★★

  30. Nina

    September 3, 2015 at 5:53 am

    What a great recipe! We used homemade chickpea tofu (baked a little first because it is more delicate than firm tofu). Added the spice to the broth so it would spread over tofu evenly. Your idea to use broth with tofu really made the difference in the flavor and helping our tofu break into scrambled bits – brilliant! Added some veg (broccoli stems, red pepper, onions, diced tomatoes) and had with bread smeared with olive oil baked in oven (garlic bread sans garlic 😉 Wow…a memorable breakfast!

    ★★★★★

  31. Christine

    August 4, 2015 at 7:29 am

    This recipe was amazing! I have tried tofu eggs before but your recipe knocks it out of the park!

    • Cara

      August 4, 2015 at 9:46 am

      That is awesome, Christine!!

  32. Sam ~ it doesn't taste like chicken

    July 27, 2015 at 6:00 pm

    This recipe is so cute! Have you ever tried using black salt? It’s a salt used often in Indian cuisine which is actually pink in colour… I have no idea why they call it black salt. It really gives this egg-y flavour, so I always use it any egg like recipe I make. I find it is especially good in tofu scrambles!

    • Cara

      July 27, 2015 at 6:35 pm

      I always keep my eye out for it but maybe that is my problem–I’ve been looking for literal black salt. HA! Thank you for that, xo

    • Nina

      November 6, 2015 at 5:39 am

      We made it again with our added veggies…just delicious! This time we used Kala Namak…added a really nice touch. Toasted an Ezekiel bun in the oven cut into thirds (crazy but it worked) with a little olive oil and Kala Namak on top. A fantastic breakfast recipe. Thanks again, Cara and Sam!

      ★★★★★

      • Cara

        November 6, 2015 at 9:27 am

        Love hearing this Nina, hooray! xo

  33. April McGowan

    July 27, 2015 at 3:01 pm

    This is yummy! Also if you add 1/4 tsp of black salt, it adds a sulfer-egg smell and eggy taste!

    ★★★★★

    • Cara

      July 27, 2015 at 6:36 pm

      Love it, thank you April!

  34. Jessica

    July 27, 2015 at 2:08 pm

    This is exactly how I make mine! Tofu Scramble is my favorite breakfast! yum-o

    ★★★★★

    • Cara

      July 27, 2015 at 6:36 pm

      What?! And here I was thinking I invented it. ha!

      • Kimberly

        April 25, 2018 at 7:00 am

        Not sure how to comment so I am going to try this. I like but I am not sure all my flavors came through…
        Maybe more turmeric? Any suggestions? My package was a ononce more.

        ★★★★★

        • Kimberly

          April 25, 2018 at 7:01 am

          *An ounce more

  35. Lizzie

    July 27, 2015 at 1:50 pm

    Mmm, I love flavorful flavor!!! 😉 I have “make tofu scramble” on my list of things to do today – going to give this a try!

    • Cara

      July 27, 2015 at 6:37 pm

      Yes you better, lady! So good to see your name 🙂

  36. Nicole

    July 27, 2015 at 9:52 am

    These looks just like scrambled eggs! Love the yellow hue the turmeric powder brings! Thanks for always providing healthy and simple to make recipes, Cara!

    BTW, what kind of nonstick pans do you use? I definitely need to replace mine, but unsure if I want to go stainless steel or nonstick? Thanks!

    ★★★★★

    • Cara

      July 27, 2015 at 6:37 pm

      You are so sweet, you got it! About the pan, I love the Analon brand. They are seriously the best, xo

  37. Kate

    July 27, 2015 at 9:30 am

    I’m going to try this. I usually use soy sauce and turmeric but this sounds wonderful.

    • Cara

      July 27, 2015 at 6:38 pm

      Oooohhhh, we have to switch now. You try the vegetable broth and I will give soy sauce a try. Sounds good!

  38. Jessica DeMarra

    July 27, 2015 at 8:28 am

    How quick, simple, and with minimal ingredients! I am always so shocked how tofu can look so much like eggs. There was once a time that I ate hard boiled egg every day as part of a low carb/high protein diet. The worst! I think it made me really hate eggs but this is perfect for those lazy morning when you want a diner-style breakfast. Can’t wait to dig in!

    • Cara

      July 27, 2015 at 6:39 pm

      It’s kind of crazy how much they look like eggs, isn’t it? PS I started a weight training program back in the day where I was eating eggs like it was nobody’s business and got the same kind of burnout. Totally get you! ha

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    […]     Scrambles, Stroganoff, Spring […]

  26. Pinspiratie: Tofu – Miss Havermout says:
    August 7, 2016 at 1:01 am

    […] Heb je zin in een lazy sunday breakfast, maar ben je de eieren wel een beetje zat, dan moet je deze tofu scramble eens maken. Je hebt er maar een paar ingrediënten voor nodig en binnen een paar minuten lig jij weer in bed met een heerlijk ontbijtje. Je mag deze scramble natuurlijk ook als lunch eten. Dan is het lekker om er wat groenten zoals tomaten, paprika of courgette bij te doen. Het recept voor tofu scramble vind je hier. […]

  27. My Favorite Plant Based Breakfasts – Well From Within says:
    July 26, 2016 at 8:14 pm

    […] Tofu Scrambled Eggs (serve with hash browns) by Fork and Beans […]

  28. Tofu Scrambled “Eggs” | Hutchins' Home says:
    April 20, 2016 at 2:41 pm

    […] I like to jazz up my eggs, this tofu scramble was no different. I added some chunks of roma tomatoes, spinach, and chopped shallots to the party. I was highly pleased with the outcome. There will be many tofu scrambles in my breakfast future. On the side you’ll see some toast with vegan butter and jam. You can find the recipe for this egg alternative, here. […]

  29. 250+ Cheap & Easy Vegan Meal Ideas • Green Evi says:
    April 14, 2016 at 7:13 am

    […] tofu scramble by Lazy Cat Kitchen Tofu scrambled eggs by Fork and Beans Tofu omelets by Post Punk Kitchen Jumbo chickpea pancake by Oh She […]

  30. Quelques petites alternatives végétaliennes says:
    March 1, 2016 at 10:33 am

    […] bon.  Et selon moi, au niveau de la texture, c’est pratiquement la même chose. Ici, vous pouvez y voir un bon exemple de […]

  31. Fajita Tofu Scramble | fried dandelions says:
    January 18, 2016 at 4:24 pm

    […] ‘Dilla for a little extra oomph!  I created this flavorful tofu one day while following Fork and Bean’s procedure, but seasoned it with my fajita spice mix to kick it up a notch.  We all liked it so much that I […]

  32. 10 Vegan Recipes Even Non-Vegans Will Like says:
    December 23, 2015 at 12:04 pm

    […] Tofu Scrambled Eggs […]

  33. Don’t Skip Breakfast! Easy Vegan Breakfast | aveganchick says:
    December 16, 2015 at 2:13 pm

    […] Tofu scrambled eggs http://www.forkandbeans.com/2015/07/27/tofu-scrambled-eggs/ […]

  34. BREAKFAST: Scrambled Tofu | Little Nibble says:
    December 14, 2015 at 3:08 am

    […] adapted this recipe from Fork & Beans, because lets face it, I never follow a recipe […]

  35. Sakkarai Pongal, AIP-style (Paleo, Vegetarian) - Provincial Paleo says:
    November 9, 2015 at 9:00 am

    […] ideas?  How about some meat patties (for AIPers), egg omelette (Paleo folks) or even chickpea or tofu scramble (if you’re […]

  36. Vegan tofu scramble & Southwestern quesadillas  - VeganBlog.orgVeganBlog.org says:
    August 10, 2015 at 11:24 am

    […] Vegan tofu scramble & Southwestern quesadillas  […]

  37. Vegetarian, Gluten-Free Roundup: Breakfast, Lunch, Snack, Dessert says:
    August 7, 2015 at 5:47 am

    […] Fork and Beans shared Tofu Scrambled Eggs […]

  38. Silly Breakfast Toast Faces - Fork and Beans says:
    August 3, 2015 at 6:57 am

    […] man, scrambled tofu eggs for breakfast again, mom?!” said no kid ever. Especially not when they taste so good and look […]

  39. Southwestern Tofu Breakfast Quesadillas - Fork and Beans says:
    July 29, 2015 at 5:46 am

    […] Tofu Breakfast Quesadillas (that happen to be gluten free as well). Stuffed with creamy, buttery scrambled tofu “eggs,” black beans, salsa, and the optional nondairy cheese between a grain free tortilla, these […]

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