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scrambled tofu on sour dough

Easy Tofu Scramble

  • Author: Healthy Twists
  • Prep Time: 5 minutes
  • Cook Time: 12
  • Total Time: 17 minutes
  • Yield: 2 to 4 1x
  • Category: Breakfast
  • Diet: Vegan


A delicious vegan alternative to scrambled eggs. Easy to make and really satisfying to eat.


  • 1 tablespoon cold-pressed rapeseed oil
  • 1 small red onion, finely sliced
  • 1 garlic clove, finely sliced
  • 1 sweet pepper, diced
  • 4 large mushrooms, sliced
  • 2 tomatoes, roughly diced
  • 340g silken tofu firm, drained
  • 1 large handful of spinach, roughly chopped
  • ¼ teaspoon turmeric powder
  • Salt & pepper


  1. Remove as much liquid as possible using kitchen roll from the silken tofu.
  2. Pour the oil to a large frying pan and put on a medium heat, then add the onions and garlic, stir until they start to soften – about 3 minutes.
  3. Now add the sweet pepper, stir and simmer for a couple of minutes.
  4. Then add the mushrooms, tomatoes, stir through and cook until the mushrooms start to cook through.
  5. Add the tofu and sprinkle over the turmeric powder.
  6. Use the cooking spoon to press the tofu into pieces and stir amongst the vegetables.
  7. Add salt and pepper to taste.
  8. Serve immediately, on its own or over a slice of toast, sprinkled with chilli flakes.


Store – in an airtight container in the fridge for up to 48 hours or freeze.

Keywords: tofu scamble, tofu, pan