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Vegan Scrambled Tofu Recipe
Vegan Scrambled Tofu Recipe
Recipe type: Breakfast
Prep time: 
Cook time: 
Total time: 
A vegan alternative to scrambled eggs - packed with plant based nutrition!
  • 400g organic firm tofu
  • 2 tbs Vitasoy Almond Milk Unsweetened
  • 2 shallots, green end only, sliced
  • 2 tbs extra virgin olive oil garlic infused
  • ½ tsp sea salt
  • ¼ tsp pepper
  • 2 tsp ground turmeric
  • 1 punnet of baby roma tomatoes, halved lengthways
  • 50g baby spinach
  • 50g rocket
  • 4 slices wholegrain toast (you can use gluten free wholegrain toast if you prefer)
  1. Slice the tofu into chunky cubes and place onto a clean tea towel to soak up any moisture.
  2. Place the tofu into a large bowl and add the Vitasoy Almond Milk Unsweetened. Mash with a potato masher until crumbly. Set aside.
  3. Add the infused olive oil to a large non-stick pan on a medium heat. Once the pan and oil has started to heat, add the tofu, turmeric, salt, pepper and shallots. Cook for 2-3 minutes stirring continuously until the tofu is a rich yellow and very hot.
  4. Whilst waiting for that to cook, in a separate small frying pan add a dash of olive oil and cook the tomatoes on a medium heat until cooked, turning after about a minute.
  5. Then add the spinach and rocket to the small pan to slightly wilt (this will take 30-60 seconds on a low-medium heat).
  6. Once tofu is cooked, serve immediately on toast with a side of tomatoes and the wilted spinach and rocket.
Nutrition Information
Serving size: 4
Recipe by Eat Pray Workout at