Swap the eggs for tofu with this plant powered scramble. It’s full of flavour and protein and is also great way of packing in the veg. I love scrambled tofu as a savoury breakfast but you could definitely enjoy this as a light evening meal or as part of a big brunch with baked beans, vegan sausages, garlic mushrooms etc. I had been craving this ever since I saw my housemate make it last month and I think I have improved my old recipe a lot in terms of texture and taste, so here ya go! Send me a photo if you try it out, I LOVE seeing your recreations x

Scrambled Tofu Recipe
Serves 2


  • 1 x 400g block medium firm tofu
  • 4 tbsp milk of choice
  • handful diced cherry tomatoes
  • 2 large handfuls spinach
  • 1 tsp each turmeric, cumin, ground coriander, paprika
  • 1/2 tsp salt
  • 2 tbsp nutritional yeast
  • 1 avocado
  • 4 slices of bread of choice – I used sourdough



  1. Add the tofu, spices, milk and salt to a bowl and mash with a fork til it’s crumbled.
  2. Add it to a non stick saucepan or wok and stir fry, adding in the tomatoes and spinach towards the end. It should take about 6-7 minutes to cook.
  3. Meanwhile toast your bread and mash avocado on top.
  4. To serve, layer the toasts slightly on top of each other in a bowl and dish the scrambled tofu on the other side.
  5. Sprinkle the whole plate with salt, pepper any fresh herbs you have to hand and chilli.


In my previous scramble recipe I used silken tofu but I prefer the texture of the slightly firmer tofu.

You can experiment with other vegetables such as spring onions, chilli, courgette, peppers and change up the spices too.