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Vegan Tofu Scramble

KCal: 225, Protein: 15g, Fat: 14g, Carbs: 7

25 mins

2 Servings

Vegan Tofu Scramble

Eggs are a classic choice for brekkie. Here's a healthier take on that classic. Win-win!

1 tbsp olive oil

1 small onion, finely sliced

1 large garlic clove, crushed

½ tsp turmeric

1 tsp ground cumin

½ tsp sweet smoked paprika

280g extra firm tofu

100g cherry tomatoes, halved

½ small bunch parsley, chopped

rye bread, to serve, (optional)

Sea salt and fresh cracked black pepper to season


Heat the oil in a frying pan over a medium heat and gently fry the onion for 8 -10 mins or until golden brown and sticky. Stir in the garlic, turmeric, cumin and paprika and cook for 1 min


Roughly mash the tofu in a bowl using a fork, keeping some pieces chunky. Add to the pan and fry for 3 mins. Raise the heat, then tip in the tomatoes, cooking for 5 mins more or until they begin to soften. Fold the parsley through the mixture. Serve on its own or with toasted rye bread (not gluten-free), if you like.

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