Scrambled tofu

Tofu scramble on toast
Image: Adobe Stock / vaaseenaa

This recipe for scrambled tofu is delicious, super-easy to put together, and can be cooked in batches so you’re ready for the week. It’s all done in one pan, saving you time and washing up, and making it a perfect weekday breakfast or lunch, or the center of a more decadent weekend brunch. Feel free to customize the spices and swap the courgettes and tomatoes for whatever vegetables you have at hand – it’s a really flexible recipe that you can easily adjust to your own preferences!


Servings: 2
  • 1 block
  • 1 medium
  • 1
    red onion
  • 2 cloves
  • 1/2 punnet
    cherry tomatoes
  • 1 tbsp
    soy sauce
  • 1/2 tsp
  • 1/2 tsp
    smoked paprika
  • 1/2 tsp
    garlic powder
  • 1 tbsp
    nutritional yeast
  • 1 tbsp
    olive oil
  • Kala Namak/black salt to taste


  1. Dice the onion and courgette, half the cherry tomatoes, and mince the garlic cloves.

  2. Add the oil to a frying pan and saute the onion, courgette, and tomatoes for a few minutes on a medium heat, before adding the minced garlic.

  3. After a few more minutes, crumble in the tofu and mix through.

  4. Continue sautéing the mixture while you add the nutritional yeast, garlic powder, smoked paprika, turmeric, and soy sauce.

  5. Stir the Kala Namak/ black salt and pepper into the tofu mixture, and adjust for taste.

  6. Serve on buttered toast or a bagel, with a crack of black pepper.


Special diets: lactose-free, Nut-free, Wholefoods
Difficulty: Level 1 (easy)
Cooking time: 15-30 minutes
Season: Autumn, Spring, Summer, Winter
Taste: Savory
Preparation method: Cooking, Sauté
Type of dish: Egg substitute

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