Alkaline Recipe #51 Scrambled Tofu & Tomato Brekkie

alkaline breakfast recipe: vegan scramble

Breakfast is always a hard one, especially when you are first starting out. At first glance, you check out the list of acid/alkaline foods and think – WHAT AM I GOING TO HAVE FOR BREAKFAST?! BROCCOLI?!

Well, while I must admit I have had steamed broccoli for breakfast on more than a few occasions, you don’t have to.

In fact, breakfast has become my favourite meal of the day because the more I’ve learned to alkalise and compromise (both in terms of living a perfect alkaline life and living a debauched, unhealthy life) the more I have learned to find ways to make breakfast so much more exciting than just cereal and toast.

And this is one of my favourites. I first had scrambled tofu at The Galleon in St Kilda and loved it (as well as their sweet potato & basil cakes but that’s another story) and since then I’ve been making it at home for me and the missus and anyone who stops over.

So here it is, the next beautiful alkaline meal from me:

Scrambled Tofu & Tomato: Vegan Scramble

Serves 2


285g Regular firm tofu
1 Tablespoon coconut oil (or a drizzle of olive oil – coconut is better)
2 Tomatoes (or a handful of cherry tomatoes)
2 Big handfuls of baby spinach
1 handful of arugula/rocket
1/2 Brown onion (or red if you fancy)
½ Small red pepper
Pinch of turmeric
Freshly ground black pepper
Himalayan/Sea salt
A little basil
A little coriander/cilantro
A pinch of cayenne pepper


This is really easy, and really quick. Simply crumble the tofu in your hands into a bowl. Now chop and quickly fry off the onion and dice the pepper and do the same.

Now dice the tomatoes and throw these in with the tofu, spinach and a pinch of turmeric. Grind in your pepper and salt and cook until the tofu is warm and ready. Right at the last throw in some torn basil leaves, the rocket, coriander and serve with a pinch of cayenne pepper!

I like to serve it on some toasted, sprouted bread and with some baby spinach leaves drizzled with olive oil.

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  1. Carolina Del Mar Reply

    You rock! Oh yeah. Really inspirational. Shortcut on cell home screen, hand written notes and list on the fridge!

    • ross Reply

      LOVE THIS! Thanks Carolina 🙂

  2. Veronika Cetin Reply

    Is sprouted bread still acidic?

  3. jai Reply

    Amazing stuff mate. But you are dead wrong in one matter. About skipping breakfast. Please read up about intermittent fasting and the book eat stop eat by brad pilon. I’m sure you wouldn’t take the same stance then……

    • ross Reply

      Hi Jai

      Thanks for sharing the link and Brad’s theory. I’ve read a lot on fasting as it’s definitely intriguing. At present I don’t believe it’s the right way to go, BUT please feel free to combine what you like from my site with what you like from Brad’s.

      Whatever works for YOU is what you should stick with.

      Always remember – there are a lot of convincing folks online but it all boils down to: ONE SIZE FITS ONE.


  4. celia bonhagen Reply

    I just attended a most informative class on eating alkaline foods. Please refresh my memory on fermenting cabbage. Do I boil the pure water first?

  5. Janet Edkins Reply

    Hi Ross, love the idea of being alkaline, been reading your posts for a while. Now I feel like getting serious I’m concerned about some food allergies. I can’t eat raw tomatoes (or strawberries) and cucumber just doesn’t seem to digest in my system, I can taste it for what seems like days! I know it’s probably only a few hours but seriously, do you have alternatives? Thnx J

  6. Carla Reply

    Hi There!

    I am going to make some changes to my diet, and love this idea….I am not into Tofu…any substitutions? Are egg whites totally acidic without the yolks?


    • celia bonhagen Reply

      Hi Carla,
      Try mock “egg” salad. Use green onions, yellow mustard, turmeric, veganaise and celery and a pinch of Celtic slt with firm tofu. People will ask “Are you sure that is no egg in this salad”.

  7. Scott Brady Reply


    Great timing this. I had some Tofu left to use tonight and so I made this (no basil though). Also added cayenne pepper and served with steamed sweet potato. Delicious!

    I could easily fool people into thinking it was a special scrambled egg dish! Brilliant.

    Thanks mate