Recipes: Breakfasts

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Breakfast Scramble Over Pan Toasted English Muffins



  • Filtered water
  • 1 small leek (rinsed free of dirt), split lengthwise, thinly sliced
  • 6-8 button mushrooms (brushed free of dirt), thinly sliced
  • 1 carrot, sliced into fine matchsticks
  • 1 lb. extra firm tofu, coarsely crumbled
  • 2-3 fresh scallions, thinly sliced for garnish
  • 2 Vermont Bread® Honey Wheat English Muffins, halved crosswise
  • Sea Salt


  1. Heat a dry skillet.
  2. Add a couple tablespoons water to the hot skillet and add leek, with a pinch of salt.
  3. Saute leek until limp, about one minute.
  4. Add mushrooms, a pinch of salt and saute until mushrooms release their juices and begin to re-absorb them.
  5. Add carrot, a pinch of salt, and saute for one minute.
  6. Stir in tofu, season lightly with salt and add a half cup of water.
  7. Cover and reduce heat to low.
  8. Simmer stirring frequently, for 3 to 5 minutes.
  9. Stir scallions in and serve hot, generously spooned over muffins.
  10. To prepare the muffin half with extra virgin olive oil and lay in a hot skillet.
  11. Pan-toast until each side is golden brown.

Servings: 4-5

One Comment for “Breakfast Scramble Over Pan Toasted English Muffins”

  • Aj ArouNo Gravatar

    This recipe sounds nice, but if the english muffins are “honey wheat”, then they are NOT vegan.

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