Wednesday, September 25, 2013

On My Hearth: "Copycat" Amy's Tofu Scramble

Good morning! Hope everyone's day is off to a great start. I am definitely a morning person, am often up before sunrise.  I love to read, putter around on the computer, etc when the house is quiet and no one else is awake.  It's so peaceful.  Loki and I also enjoy taking our walks at the break of day, before it's too hot and we have the local park mostly to ourselves. 

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When I first became a vegan, breakfast was the hardest transition for me.  My standard morning meal had been my own breakfast sandwich creation: an over-easy egg, a veggie sausage patty and a slice of veggie cheese between a light English muffin. I ate this almost every day. So, now what? Even though I like oatmeal, it doesn't always fill me up enough to last throughout the morning, and for some reason I consider it a cold-weather food, not suitable for the constant heat here in Florida.  On someone's recommendation, I tried the Amy's Tofu Scramble, and I was hooked! I stocked up on this little frozen package of deliciousness, enjoyed it thoroughly.  However, tasty as it is, this meal is processed, a bit expensive, and very high in fat! (19g, yikes!)  I had to find an alternative.  I tried many other tofu scramble recipes, but none compared to the veggie-full yummy-ness of Amy's.  What to do?

Well, I think I've found the solution.  I happened to stumble upon this recipe over at Sparkpeople, and with a bit of tweaking (eliminating oil, adding more vegetables), I made it my own.  While not exactly the same as the commercial version, this one is good enough.  Quite so, in fact.

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Copycat Amy's Tofu Scramble


  • 15 oz extra-firm tofu
  • 2 tsp chili powder
  • 1 tsp ground cumin
  • 1 medium zucchini, chopped
  • 1 small onion, chopped
  • 1/2 cup frozen corn
  • 1/4 cup plus 2 T salsa
  • 1/4 cup fresh cilantro, chopped
  • salt and pepper


  1. Drain & press tofu, removing as much water as possible.
  2. Heat a little water or vegetable broth in skillet. Crumble drained tofu into pan. Sprinkle with chili powder and cumin. Saute until desired crispness, making sure to scrape up browned bits of spice.
  3. Remove from pan and set aside on plate. Heat a little more water or vegetable broth in same pan. Add zucchini and onion. Season with salt and pepper to taste. Allow to saute for 5 minutes, stirring occasionally. Add frozen corn and spinach, cook until heated through. Stir in tofu and heat for 1-2 minutes. Remove from heat and stir in cilantro. Top each serving with 2T salsa.
  4. Feel free to add other vegetables such as spinach, carrot, cooked potato, etc. to make it your own.
  5. To add more spice, top with a drizzle of Sriracha sauce.
Serving Size: Makes 4 servings

Nutrition Info

Calories: 107.7
  • Total Fat: 2.5 g
  • Cholesterol: 0.0 mg
  • Sodium: 66.5 mg
  • Total Carbs: 12.9 g
  • Dietary Fiber: 2.6 g
  • Protein: 10.6 g

The Verdict: I absolutely love this scramble.  It's hearty, especially when "bumped up" with extra veggies and served with a side of whole wheat or Ezekiel toast.  I'm saving a ton of fat & calories, that's what really matters.  I make a batch, divide into individual containers and I'm set for a few days of effortless breakfasts!

Tonight I'll be making a re-do of a popular comfort food classic, "Tuna" Casserole, so please stop by tomorrow for the recipe and review!

Have a wonderful day..



  1. Nutritional Yeast would probably add the kick that might be missing in flavor from Amy's to this copycat but I'm excited to play with this recipe! :) Thanks!!

    1. Ooh, you could be right! Please let me know if you try it! :)