clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Plate with Vegan Tofu Scramble With Tomatoes and Shishito Peppers

Vegan Tofu Scramble With Shishito Peppers

  • Author: Michal Martinek
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: Serves 2–4 1x
  • Cuisine: American


Quick and flavor-packed vegan alternative to scrambled eggs. It’s your new breakfast staple.


  • 3 tablespoons (45 ml) olive oil
  • 1 cup (80 g) finely diced, stemmed shishito peppers (with seeds left in) – see note 1
  • ½ cup (65 g) finely chopped red, or yellow peeled onion
  • ½ teaspoon salt
  • ½ teaspoon crushed chili flakes (optional)
  • ¼ teaspoon dried oregano
  • ¼ teaspoon freshly ground black pepper
  • 1 cup (240 g) diced fresh, or drained canned tomatoes (about 1-inch dice)
  • 1 16-ounce (454 g) block soft silken tofu
  • ¼ cup chopped fresh cilantro, or parsley


  1. Heat the olive oil in a large nonstick skillet over medium heat.
  2. Add the shishito peppers, onion, salt, chili flakes, oregano and black pepper, and sauté, stirring frequently, until the vegetables are soft, about 8–10 minutes.
  3. Add the tomatoes, and cook, stirring frequently, for about 5 minutes.
  4. Add the tofu and gently break with a spatula or wooden spoon. Cook and carefully stir the mixture, until the tofu is heated through, about 5 more minutes. Stir in the cilantro, and add more salt and/or black pepper, to taste.
  5. Serve hot. Store covered in the refrigerator for up to 2 days.


  • Note 1 – If you can’t find shishito peppers, use another type of peppers, such as bell, paprika, or poblano peppers.