Scrambled Tofu

This is the staunch favourite for the quintessential Sunday morning brunch. You’ll find many different variations in cookbooks, cafés and on the internet and you can play around with this recipe, adding whatever grabs your culinary fancy. Apart from grated beetroot as the result would be slightly terrifying. Mushrooms, red pepper, courgettes, carrots etc.. work well. This recipe below is our unrivalled winner which has sort of evolved by trial and error over many a lazy Sunday morning.


  • 1 x block 400g tofu – medium press
  • Olive oil
  • 1 medium onion, either yellow or red, chopped
  • 2 cloves garlic, finely minced
  • ½ tsp ground turmeric
  • ½ tsp ground cumin
  • ½ tsp paprika
  • ½ tsp sea salt
  • 1 tsp Dijon mustard
  • 1 tbsp nutritional yeast
  • Optional: 1 small courgette or pepper, chopped or 1 carrot, grated
  • 1 tbsp fresh parsley or dill, freshly chopped (opt. but an amazing addition, both work well but I love it with dill). If you don’t have fresh herbs to hand, add ½ tsp dried parsley and ½ dried thyme
  • Juice of ½ lemon
  • Freshly ground black pepper


Crumble the pressed tofu into a bowl. In a separate bowl, mix the spices; turmeric, cumin, paprika and salt with 1 tbsp water to dissolve them. Whilst not completely necessary, this process ensures the strong flavours are evenly spread though out the dish. Add the spice mix to the tofu and combine.

Heat the oil in a large-ish frying pan and add the chopped onion. Cook on a low-medium heat for 7-10 mins so the onions are translucent and have completely softened. Add the garlic and allow to heat through and become fragrant without catching, max 2 mins. Add the dried herbs at this point if you are using them. Then add the tofu/spice mix. Stir well and continue cooking to heat everything through. Next add the Dijon and nutritional yeast. If you’re going to add chopped, fresh veg now’s the time to do it. It will make cooking time a lot longer though so we normally serve the tofu scramble alongside other fried veg such as mushrooms and tomatoes to speed up the process. If you want to add courgette and/or carrot, both of which work well, it’s best to grate them in now as you don’t really want to bite into cubes of veg in the scramble. Continue stirring over a low heat for another 5-10 mins. Finally, add the lemon juice, the chopped, fresh herbs if you are using them and freshly ground black pepper. Stir to combine and serve immediately.

The list of delicious accompaniments to this dish is long (infinite), but we generally serve on wholemeal toast with fried mushrooms, grilled tomatoes, sliced avocado, maybe some salsa or hot sauce and, of course, it wouldn’t be the same without the ever-present dollop of home-made hummus.

Note: If you’re wondering how to make your own hummus, buy any book by Dreena Burton as she’s the champion of all hummus-making champions, and one of her books even devotes a whole chapter to the wondrous chickpea dip.

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