Recipe: Tofu Scramble

Delicious vegan protein boost of a breakfast - tofu scramble on toast

Delicious vegan protein boost of a breakfast – tofu scramble on toast

Treat yourself to a hearty breakfast today making yourself Vegan Tofu Scramble.  Also a good crowd pleaser if you want to save for the weekend.  Especially good if you had a morning run, swim or surf!  Use 1/2 – 1 cup of tofu per person, depending upon the hunger of your audience.  Use whichever vegetables you have in your fridge, seasonal if you can.  I tend to use carrot, spinach, tomato and broccoli but experiment with peppers, pumpkin, aubergines, sundried tomatoes whatever you like works!

(serves 2 people)


1 to 2 cups of tofu per person (press your tofu first to get as much water out as possible.  This only takes 10 – 15 minutes and it’s worth it in this dish especially to have less water in the pan.  Firm tofu crumbles better and is less moist, but use any tofu you have to hand

1 – 2 cups of chopped vegetables

2 cloves of garlic

1 tblsp of braggs liquid aminos or soy sauce (ideally something wheat free like tamari)

1 big pinch of himalayan / rock salt

1 pinch of chilli powder

1 tsp coconut / vegetable oil


– Heat a little oil in a heavy bottomed frying pan and saute the vegetables for a few minutes until they start to cook (add spinach towards the end of the dish cooking so it just wilts in)

– Crumble the tofu into the pan, add the garlic, the tumeric, chilli & salt & continue to cook on a high heat until the tofu is warmed through

– Stir in the liquid aminos for the final few moments in the pan and serve with homemade bread, rye toast, bagels, muffins, crumpets in whichever form of wheat, wheat or gluten free version you like


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