Recipe: Tofu Scramble

A very satisfying vegan take on scrambled eggs, ideal as a high protein breakfast.


1 block of firm tofu
1/4tsp ground tumeric
1/2tsp garlic powder
1/2tsp onion powder
1/4tsp paprika
1/4tsp chilli flakes
1/2tsp Kala Namak (optional)
Pinch of black pepper
1 general tbsp tahini
2tbsp nutritional yeast
1/2 cup unsweetened plant milk
1tbsp neutral oil
Salt to taste


1) Drain tofu and pat dry with kitchen towel.

2) In a bowl, whisk together turmeric, garlic powder, onion powder, paprika, kala namak, black pepper, tahini and nutritional yeast. Pour in the milk gradually and whisk until creamy.

3) Crumble the pressed tofu with your hands into irregular chunks, not too big or small.

4) Heat oil in large nonstick frying pan. Once oil is hot, add tofu to the pan, and fry until lightly browned, 5-7 mins. Stir occasionally to allow exterior to get lightly browned, but not too often. break up any large chunks with spatula.

5) Add the sauce and fold to combine, using spatula to coat tofu. Continue frying until you have reached desired texture. Cook for longer for dryer tofu, or if you want it on the wet side, cook for just 60 seconds.

6) Finish scramble with a few shakes of kala namak and salt to taste.

You can also add spinach, tomatoes, mushrooms, avacado slices, peppers or spring onions. Serve with any vegan breakfast food – particularly good on toast with vegan sausage on the side.

Note: Kala Namak is optional in case you can’t find it, but have a good look online and in Asian supermarkets. It really does level up this dish and gives it that ‘eggy’ taste, it isn’t expensive and lasts ages so do get it if you can!

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