Tofu Scramble

About This Recipe

Tofu scramble is the plant-based answer to scrambled eggs — firm tofu crumbled and cooked with turmeric for colour, nutritional yeast for a savoury depth, and loaded with peppers, spinach, and onions. It is high in protein, incredibly versatile, and when seasoned properly, delivers a satisfying breakfast that even non-vegans love. Serve it in a burrito, on toast, or alongside roasted potatoes.

Ingredients

Serves 2

• 400 gfirm tofu, drained and pressed
• 1 tbspolive oil
• 1 smallred onion, diced
• 1 smallred bell pepper, diced
• 60 gbaby spinach
• 0.5 tspground turmeric
• 2 tbspnutritional yeast
• 0.5 tspgarlic powder
• 0.5 tspsmoked paprika
• 1 tbspsoy sauce or tamari

Instructions

1. 1

   Cook the vegetables

   Heat olive oil in a large skillet over medium heat. Cook onion and pepper for 4-5 minutes until softened.

2. 2

   Crumble and season the tofu

   Crumble the pressed tofu into the pan in rough chunks. Add turmeric, garlic powder, smoked paprika, nutritional yeast, and soy sauce. Stir well to coat.

3. 3

   Cook the scramble

   Cook for 5-7 minutes, stirring occasionally, until the tofu is heated through and lightly golden. Add spinach in the last minute and wilt.

4. 4

   Serve

   Season with salt and pepper to taste. Serve on toast, in a wrap, or alongside roasted sweet potatoes.

Variations

• •

  Add crumbled vegan sausage for extra protein.

• •

  Include mushrooms and sun-dried tomatoes for a Mediterranean version.

• •

  Vegetarian: swap the protein for roasted king oyster mushrooms, smoked tofu or cooked chickpeas — adjust seasoning slightly upward to compensate.

• •

  Spicier: add a finely chopped fresh chile or a teaspoon of crushed Aleppo/Urfa pepper to the aromatics for warm, layered heat instead of a single sharp hit.

Storage

Refrigerate up to 4 days. Reheat in a pan over medium heat. Freezes well for up to 1 month.

Frequently Asked Questions