Tofu Scramble

Laura Hemmington

Tofu scramble in a bowl
Prep Time: 5M
Cooking Time: 25M
Serves: 2

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  1. 350g firm tofu
  2. 1 tsp oil
  3. 1 red onion, chopped
  4. 4 garlic cloves, sliced
  5. 1 red chilli, sliced
  6. 1 tsp seeds (black onion, cumin, and mustard seeds all work well)
  7. 1 tsp cumin
  8. 1 tsp turmeric
  9. 2 tsp smoked paprika
  10. 1 tbsp red wine vinegar
  11. 2 tbsp soy / aminos
  12. 5 sprigs fresh thyme, leaves picked (or another fresh herb of your choice)
  13. Black pepper
  14. Alternative ingredients:
  15. 2 tbsp nutritional yeast
  16. 1 tsp liquid smoke
  17. Chives or spring onions to garnish
  18. Fresh ginger
  19. Chestnut mushrooms
  20. Black beans

A one-pan wonder! Easy to make, packed full of flavour and low in fat, tofu scramble is a delicious addition to your weekend brunch. This is one of those vegan meals that everyone has their own formula for, so you can adapt this recipe to suit your particular tastes. Serve on toast for a light breakfast or add it to your cooked breakfast plate.

This recipe makes two large portions (leftovers are great in sandwiches with vegan mayo and Tofurkey or Fieldroast deli slices).

Prep Time: 5 minutes
Cooking Time: 25 minutes
Serves: 2 (approximately)

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  • Heat the oil on a moderate heat in a large pan. Add the onion, garlic and chilli and cook gently until the onion is soft and the garlic has browned a little.
  • Add the spices and stir. Leave to cook for a minute – this helps to release the flavours and prevent bitterness.
  • Add the tofu and mash with a fork to break it down into smallish chunks. Stir to combine and leave to cook for a couple of minutes before adding the vinegar and soy/aminos. Stir again.
  • Allow the scramble to cook gently for 20 minutes, or until you have the consistency you want. The longer you cook it, the drier it will be.
  • To finish, add the thyme and black pepper.


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