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Scrambled tofu

I remember the feeling of disbelief the first time saw scrambled tofu on the menu of a beautiful cafe in Bali.

They weren't vegan restaurant, so they had amazing scrambled eggs on menu too, but my curiosity got the best of me and I couldn't resist. So I decided to give it a go.

I thought even if it was going to taste funny then at least I would know.

But is was love at first bite.

It was soo full of flavours but still kind of eggy. And just like that I have been scrambling my tofu ever since.

Scrambled tofu

It's easy, fresh and you can add your twist to it.


Scrambled tofu

Serves 2


150g tofu (firm)

1/2 spring onion (may use red onion too)

2 sundries tomatoes (or more)

1/2 tsp tumeric powder

1 tsp Dijon mustard

1tbsp Nutritional yeast

Salt and pepper


  1. Place onion into the pan and sizzle in a bit bof butter or coconut oil

  2. Add tofu (crumble tofu with your fingers before adding into pan) stir-fry for about 2 minutes

  3. Season with salt, pepper, turmeric

  4. Add mustard and sundried tomatoes (you can leave them out or swap or add capsicum, roasted bell pepper, capers, fresh tomatoes, mushrooms,...)

  5. Stir-fry for about 2-3 minutes and add nutritional yeast.

  6. Keep stirring for another minute.

  7. Serve on a avo toast, as a topping not your pasta or roaat veg or as protein with your meal.

Enjoy ♥️

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