Recipes: Miss Rachel’s Pantry’s Spaghetti Scramble

Miss Rachel’s Pantry‘s Rachel Klein: My spaghetti scramble reminds me of my childhood because it’s so simple, comforting and satisfying. It’s a good breakfast-type dish to eat any time of the day. The opposite of fancy. We didn’t eat fancy stuff growing up. For a big chunk of my early teenage years, I went to breakfast with my dad and sister every Sunday morning, and there was always some type of cheesy egg situation involved. Of course, I’d never have that now, but this evokes that sort of memory. Enjoy!  

Miss Rachel’s Pantry’s Rachel Klein’s Spaghetti Scramble

Servings:  3-4


  • 1/2 box spaghetti, semolina or whole wheat (8 oz, dry)
  • 1 brick firm tofu
  • 2 tablespoons canola oil
  • 1/4 cup crumbled tempeh (optional)
  • 1/2 teaspoon tamari
  • 1/4 cup yellow onion, diced
  • 1/2 cup button mushrooms, chopped
  • 1/4 cup chopped frozen spinach
  • 1/3 cup plain organic soy milk
  • 1 teaspoon salt
  • 2 teaspoons natural ketchup
  • 1/2 cup vegan cheese shreds that melt


  1. Bring a pot of water to a boil and cook spaghetti until it’s just about cooked. Following the directions on the box, cook one minute less than instructed. Drain and set aside. Do not rinse.
  2. Next, open your package of tofu and remove from the water but do not squeeze out the excess water. Set aside.
  3. Heat the canola oil in a large skillet and, once hot, add the tempeh, tamari and diced onion and cook for 3 minutes over a medium flame until the tempeh begins to brown.
  4. Next, add the mushrooms and spinach and cook for an additional 5 minutes.
  5. Then, grab your tofu cube and begin to squeeze it, a little at a time, between your fingers so that it crumbles right into the pan. It will resemble a dry ricotta. Once it’s all crumbled, mix to combine it with the rest of the skillet ingredients.
  6. Immediately following the tofu, mix in the soy milk, salt, ketchup (I know, sounds gross, but it really, really works) and vegan cheese (I used cheddar Daiya).
  7. Mix well and cook for about 8 minutes, until the mixture resembles soft-set scrambled eggs. If yours isn’t looking “creamy,” add a splash more soy milk until the desired consistency is reached.
  8. After 8 minutes, add in the cooked spaghetti pasta and toss until well-coated. Cook for an additional minute, then serve!

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