side angle view of a bowl with serving of healthy vegan scrambled eggs made with tofu, dijon, tarragon and veggies.

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4.8 from 4 reviews

A classic tofu scramble with dijon, tarragon, broccoli, mushrooms and spinach for a delicious vegan breakfast, lunch or dinner!


  • 1 tablespoon olive oil
  • 1/2 onion, diced
  • 1 block (14-16 oz.) tofu, firm or extra firm (drained, no need to press)
  • 8 oz. package mushrooms, sliced or quartered (about 1 1/2 – 2 cups)
  • 1 1/2 cups broccoli florets
  • 2 tablespoons dijon mustard
  • 1 teaspoon dried tarragon, optional
  • 1 teaspoon garlic powder
  • himalayan salt & pepper, to taste
  • 2 handfuls fresh spinach
  • 12 tablespoons nutritional yeast, optional


In skillet or wok, heat oil over medium heat, add onions and sauté for 4 minutes. Add the tofu, crumbling it between your fingers, and cook for another 3 minutes.

Add mushrooms, broccoli, dijon, tarragon, garlic powder, salt and pepper, cook another 5 minutes.

Add the spinach and continue to cook over medium heat, stirring occasionally until spinach starts to wilt, about 3 – 5 minutes. Remove from heat. Season to taste, adding the optional nutritional yeast.

Serve as you like adding whatever extra spices or condiments you wish. I served mine with toast with avocado butter and fresh fruit on the side for a refreshing touch.

Serves 3 – 4

Store: Leftovers can be kept in the refrigerator for up to 4 days, in a covered container.


The mushrooms are going to add some moisture to your scramble, cook it down by keeping it on the stove a bit longer if it bothers you or omit the mushrooms altogether. I’ve made this with just broccoli and spinach, it was delicious!

Try different types of mustard if you like. I have used a habanero and stone ground mustard, both were delicious. I upped the amount to about 2 tablespoons. Or use 2 – 3 teaspoons mustard powder if you have that on hand.

Thyme, parsley and chives would also be a great sub for the tarragon!

How to make avocado butter: Slice the avocado in half, remove the seed, mash the avocado right in the skin and spread on toast. Use about 1/2 avocado for 1 slice of bread, you may need more depending on the size of you bread slices.