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Cast iron skillets on an outdoor grill with tofu scramble and veggie sausage.
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5 from 1 vote

Cast iron breakfast skillet

Why should the grill only get love at dinnertime? Flame licked tofu scramble and veggie sausage is a terrific start to the day. Make a meal for four in individual 6.5 inch mini cast iron skillets. (Or cook it all together in one or two larger skillets, if that's what you have!) Serve with grilled hash browns or fruit.
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Course: Breakfast
Cuisine: American, Vegan
Keyword: barbecue food, camping recipes, outdoor grill
Servings: 4 people
Calories: 212kcal
Author: Cadry Nelson


  • Spritz oil spray
  • 4 vegan breakfast sausages thawed or frozen
  • 12 ounces super firm tofu in vacuum packaging
  • ¼ teaspoon cumin
  • ¼ teaspoon ancho chili powder
  • ¼ teaspoon paprika
  • ¼ teaspoon granulated onion
  • Pinch salt
  • ½ cup chopped yellow onion
  • ½ cup chopped mixed vegetables like bell pepper, kale, and/or Brussels sprouts


  • Bring an outdoor grill to 500 degrees.
  • Spritz four 6.5 inch skillets with oil spray or lightly grease each skillet with organic canola oil.
  • Put one vegan breakfast sausage on every skillet.
  • Now get your block of super firm vacuum packed tofu. Cut four 1-inch thick slices (about 3 ounces). Crumble a slice into each skillet.
  • Combine cumin, ancho chili powder, paprika, and granulated onion in a small bowl. Then evenly divide the spice mix between the four skillets. Sprinkle ¼ teaspoon of the spice mixture onto the tofu in each skillet. Finish the tofu with a pinch of salt on each one. (Don't worry about combining the spices evenly within the tofu mixture. As it cooks, it will spread out.)
  • On the remaining empty area of the skillets, put about 2 Tablespoons of chopped onion into each skillet and 2 Tablespoons of mixed vegetables. (If you're using sturdier vegetables like Brussels sprouts or broccoli, remember to slice them thinly for optimum cooking.)
  • Put the skillets onto the heated outdoor grill. Don't move the tofu, vegetables, or sausage for several minutes, so that it can brown on one side. (If you have a cover, this is a good time to put it down, so that the heat stays in & it cooks faster.)
    Once it has browned nicely, flip everything with a long spoon or spatula. Allow it to cook for a few more minutes before moving again.
    Once everything is evenly browned, and the onions have bits of caramelized color on it, the skillets are done. Carefully scoop the tofu scramble and sausages onto four plates.


For the breakfast sausage, I use Beyond Meat breakfast sausages. Gardein breakfast patties are also good, if the dish doesn't have to be gluten-free. But feel free to use the vegan sausage of your choice. Even a full-sized sausage link will work here. Just cut one into slices, and divide it between the four skillets.
Super firm vacuum packed tofu comes in packages of 10, 16, and 20 ounces. Cut a 1 inch thick slice per skillet (about 3 ounces). Put any remaining tofu you don't need in a covered container in the refrigerator for later use.
Vacuum-packed tofu is ideal here, because you don't have to press it first, and it doesn't have excess liquid in it. However, if necessary you can use water-packed tofu, and press it first. (Follow these directions on how to press tofu.) Or in a pinch, you can use water-packed tofu without pressing. Drain it and pat it dry as best you can. It will still work. It just may not get quite as browned because of the additional water.
If you're going to be making this skillet while camping, you can make the seasoning mix ahead of time. Put the spice mix of cumin, ancho chili powder, paprika, and granulated onion in a baggie. Then you won't have to take full bottles of spices with you. (You can even add a generous pinch of salt to the mix, if you don't plan on having salt with you.)
For the mixed vegetables, feel free to use any of your favorites. I especially like chopped red, yellow, or orange bell peppers, chopped kale, or thinly sliced Brussels sprouts. However, your options are unlimited. You could use thinly sliced broccoli, shredded carrots, sliced mushrooms, or thinly sliced zucchini. If you're using very sturdy vegetables (like broccoli or Brussels sprouts), remember to cut them small or thin for faster cooking.


Calories: 212kcal | Carbohydrates: 10g | Protein: 24g | Fat: 7g | Saturated Fat: 1g | Sodium: 627mg | Potassium: 296mg | Fiber: 4g | Sugar: 2g | Vitamin A: 935IU | Vitamin C: 12mg | Calcium: 44mg | Iron: 20mg