Vegan portobello tofu scramble

Quick, easy and virtually screw-up proof this egg-free breakfast is filling and chock full of protein. I served this with a side of “Facon” (fake bacon) for a protein overload before a big upper body workout and some cardio.

If you’re looking for a cheesy flavour, add some nutritional yeast.


2 large portobello mushrooms sliced thinly

1 large package extra firm tofu crumbled

2 tablespoons hot chili infused oil

1 tablespoon freshly chopped rosemary

1 teaspoon garlic infused salt

2 medium shallots sliced paperthin

Pepper to taste

Try my Sriracha Aioli as a topper (pictured here)


Over medium heat in Frying pan add mushrooms to chili oil sprinkle with salt and cook until softened, approximately five minutes.

On stovetop over medium heat fry up sliced shallots until they begin to wilt. Add rosemary and tofu, Cook on stovetop for 5 to 7 more minutes.

Combine mushrooms with the rest of your mixture and cook for 30 more seconds.

Top this with a spicy aioli, cracked pepper or Sriracha sauce.

Serve hot, ask approximately four servings.



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