Saturday mornings are the best. The world seems to slow down a bit, you might even get to sleep in, and if you’re lucky, you find more time to enjoy a bountiful breakfast at home with the family instead of squeezing in a go-gurt while racing to work.

This Tofu and Brussels Sprouts Breakfast Scramble has all the sustenance and nutrients to get your weekend going. The tofu is seared, giving it a caramelized texture and sweet flavor. The Brussels Sprouts are roasted in some spicy sauce, so they’re crispy with a hint of heat. Toss in some baby greens, top with some sliced avocado and there you have it…Saturday brunch done right.


Normally tofu scrambles call for medium-firm tofu (it has more of an egg-like consistency), but I chose to use super-firm tofu. It’s dense, browns better than its other tofu cousins, and is best at absorbing all the flavor of the dish.



For Brussels Sprouts:

  • 1 lb. Brussels Sprouts
  • 3/4 of sauce mixture (see recipe below)

For scramble:

  • 8 ounces extra firm tofu, pressed and cut into cubes
  • Olive oil or avocado oil (optional if not using nonstick skillet)
  • 1/4 cup red onion, diced
  • 2 cups baby greens (kale, spinach, collard, chard)
  • 1/4 sauce mixture (see recipe below)
  • lemon, avocado and Sriracha for garnish

Sauce (for Brussels Sprouts and Tofu):

  • 1-2 Tbsp. olive oil
  • 1-2 Tbsp. tamari (start w/ 1 Tbsp. and add more to taste)
  • 1/4 cup rice vinegar
  • 2 cloves garlic, crushed and minced
  • 2 Tbsp. lemon or lime juice
  • 1 Tbsp. maple syrup
  • 2 Tbsp. Sriracha
  • extra spices to taste


For Brussels Sprouts:

  • Preheat oven to 400 degrees F.
  • Line a baking sheet with foil.
  • Rinse the Brussels Sprouts, peel away any damaged/brown leaves, cut the base and discard, and slice in half.
  • In a small bowl, whisk together all sauce ingredients.
  • In a large bowl, combine brussels sprouts and 3/4 sauce mixture.
  • Coat Brussels Sprouts evenly, pour into baking sheet, cover with another sheet of foil.
  • Bake for ~20 minutes. Remove top foil sheet and bake another couple minutes to brown the edges.

For Scramble:

  • In a large pan over med-high heat, cook tofu on all sides until golden brown (~10 min.).
  • Add onion and cook another few minutes until onion is browned on the edges.
  • Reduce the heat, add the remaining 1/4 cup of sauce mixture and toss to evenly coat tofu mixture.
  • Stir in greens and cook until they become bright green in color.
  • Remove from heat and stir in Brussels Sprouts.
  • Serve immediately, top with avocado, lemon juice and more Sriracha if you’re feeling bold.


Coach Jentry


Gumsaba Outdoor Fitness Class schedule Sunday 4/12/15

8:30AM Spartan Training – Coach Michelle – Oak Hill Park