Scrambled Tofu



Serves 2:

  • a drizzle of extra virgin olive oil (optional- use water if oil free)
  • 1 small white onion, diced
  • 2 cloves of garlic, minced
  • 1 cup (a large handful) of cherry tomatoes, halved
  • 1 pinch of sea salt
  • black pepper, to taste
  • 1 packet of firm silken tofu (approx. 349g/12.3 oz.)
  • 1 tbsp. soy sauce (use tamari if gluten free)
  • 1/3 cup nutritional yeast
  • 1 cup (a large handful) of spinach, thinly sliced

To serve:

  • (Pictured) Sourdough toast with vegan butter/margarine
  • You can also serve this in a breakfast wrap, taco, or sandwich or as part of a full English or Scottish breakfast
  • Hot sauce (I usually opt for Valentina on my tofu scramble)


  1. In a medium sized pan, sauté the diced onion in olive oil (or water/vegetable stock if oil free) on medium heat until completely cooked, soft, and translucent.
  2. Stir in the minced garlic and halved cherry tomatoes and cook for a few minutes to let the tomatoes soften. Season with salt and pepper.
  3. Drain the excess water from the packet of silken tofu, but there is no need to press the tofu. With your hands, crumble the block of tofu into little pieces directly into the pan.
  4. Stir in the soy sauce (or tamari if gluten free) and the nutritional yeast and continue to cook for a few minutes.
  5. Add the sliced spinach and stir in to wilt and incorporate. Continue to cook until most of the excess moisture has evaporated from the pan and the tofu mixture is just starting to stick to the bottom of the pan. You may need to turn up the heat for the last minute or so of cooking, but be careful not to let it burn.
  6. Taste and add more salt or pepper if necessary.
  7. Serve and enjoy!

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