Breakfast Scramble


  • 1 c. diced onions
  • 1 Tbsp. canola oil
  • 2 c. finely diced Worthington scallops
  • 1 c. diced potatoes
  • 1/2 tsp. salt
  • 1 14-oz. package extra firm water packed tofu
  • 1/2 tsp. McKay’s chicken style seasoning
  • 1/4 tsp. turmeric
  • 1 tsp. nutritional yeast flakes
  • 1/2 tsp. seasoned salt


  1. In a large skillet on medium-high heat, place the canola oil and onions and sauté for approximately 5 minutes.
  2. Add the Worthington® Vegetable Skallops®, potatoes, and salt and sauté until golden brown.
  3. In a medium-sized bowl, mash the tofu, then add the remaining seasonings. Mix well and add to the skillet.
  4. Simmer for another 3 to 4 minutes. Serve hot.
Browse Cook(s): Linda Johnson Micheff Sisters
Browse Theme(s): Breakfast Entrees

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