Scrambled Pumfu

Scrambled Pumfu

The go to breakfast staple!

Scrambled Pumfu is a classic and often times the first thing people make with Pumfu. It is easy to prepare and always a crwod pleaser. Great with roasted potatoes or in a breakfatst burrito!


  • 1 block Pumfu
  • ½ cup olive oil
  • ½ cup nutritional yeast
  • Dash of soy sauce/ Braggs
  • ½ cup salsa (we like Pace picante medium)
  • ½ tsp turmeric
  • 1 TBSP granulated garlic
  • 1 TBSP granulated onion
  • 1 tsp black pepper
  • 1 tsp sea salt
  • ½ yellow onion
  • ½ red pepper
  • ½ green pepper
  • 4 medium sized Roma tomatoes
  • 6-8 medium sized baby bell mushrooms
  • Optional: fresh chopped cilantro, jalapeno slices, and avocado slices


  • Crumble Pumfu into a medium sized bowl
  • Add oil, nutritional yeast, soy sauce/Braggs, salsa, and spices. Mix well. Set aside
  • Slice mushrooms; chop onions and peppers into 1/2-inch pieces. Chop tomatoes, also into 1/2-inch pieces. Dice jalapeño and chop cilantro
  • Add onions, mushrooms, and peppers to a medium fry pan with olive oil and salt & pepper to taste. Sauté on medium heat until they are translucent, about 5-7 minutes
  • Add Pumfu mixture. Continue to cook on medium-high heat for 8-10 more minutes. Stir frequently
  • Once the mixture has reduced some, add the tomatoes. Cook for a few more minutes
  • Serve on a toasted bagel and top with cilantro, jalapeno, and avocado

**Serves 4-6 people

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