Summertime Scramble
Prep time
Cook time
Total time
Recipe type: Breakfast
Cuisine: Vegan
Serves: 2
  • 2 Tbsp. grapeseed oil
  • ¼ yellow onion, finely diced
  • 1 garlic clove, minced
  • ½ zucchini, cut into ½ moons
  • ½ yellow squash, cut into ½ moons
  • ½ carrot, grated
  • 3 whole sun-dried tomatoes, chopped
  • ½ block of extra-firm tofu (about 6 oz.) pressed & drained
  • 2 tsp. curry powder
  • ¼ tsp. cumin
  • 1 1/2 tsp. freshly squeezed lemon juice
  • pinch of sea salt
  • freshly ground black pepper to taste
  • 1 cup baby arugula
  1. Preheat a large sauté pan over medium-high heat. Sauté onion in grapeseed oil for about 3 minutes, until translucent. Add the garlic & saute for about 30 seconds.
  2. Add zucchini, squash, carrot & sun-dried tomatoes & saute until tender, about 3 -4 minutes.
  3. Crumble tofu into bite-size pieces & add to the pan. Cook for about 5 minutes, stirring often, until the tofu has browned on some sides.
  4. Add the curry powder, cumin, salt, pepper, lemon juice & a few splashes of water to moisten if needed. Mix in the arugula. Cover & cook for 2-3 minutes, stirring occasionally, until the arugula becomes wilted. Serve with salsa & a side of toast, or spoon over rice!
***I have to add that for this dish I used two of my new favorite things from Trader Joe’s: "Organic Extra Firm Sprouted Tofu" & "Rice Medley: Brown Rice, Red Rice & Black Barley."
Recipe by Vegenista's Kitchen at