The Best Ever Tofu Scramble

The Best Ever Tofu Scramble

I first discovered scrambled tofu ‘eggs’ at a local café and fell in love. This tofu scramble is designed to bring that café-quality experience into your own kitchen. Whether you’re making a slow weekend breakfast or a quick weekday meal, this is a recipe you’ll come back to again and again.

Nutrition Highlights

• Tofu provides complete plant-based protein and calcium
• Nutritional yeast offers B vitamins (Vitamin B12 fortified)
• Turmeric contains curcumin with anti-inflammatory properties
• Lemon juice enhances iron absorption

This recipe serves 2-3

Ingredients

• 1 x 300-350g block firm tofu (lightly pressed, then crumbled)
• 1 tbsp olive oil (optional)
• 1/4 cup unsweetened plant milk (I think soy milk works best)
• 1 tbsp nutritional yeast
• 1–2 tsp Dijon mustard
• 1/2 tsp turmeric
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1–2 tsp lemon juice or ½ tsp apple cider vinegar
• Pinch of iodised salt and pepper to taste

Optional Add-Ins

• Sautéed mushrooms
• Spinach or kale
• Caramelised onion
• Fresh herbs like parsley or chives

Instructions

1. Heat olive oil in a pan over medium heat and sauté vegetables if using until softened.
2. Add crumbled tofu and cook for 2–3 minutes.
3. Stir in turmeric, garlic powder, and onion powder.
4. Add plant milk and Dijon mustard, mixing until the tofu becomes slightly creamy.
5. Reduce heat and stir in nutritional yeast and lemon juice.
6. Season with salt and pepper, then cook briefly until warmed through. TIP: the key to the perfect tofu scramble is not overcooking it. It should be soft and slightly glossy, not dry.
7. Serve on sourdough, rye or seeded wholegrain toast for breakfast or alongside fresh greens for a simple main meal.