Tofu Scramble with Avocado

The 28 Day Vegan Plan and Kim-Julie Hansen

vegan tofu scramble with avocado


  1. 350 g extra-firm tofu
  2. 2 shallots, thinly sliced
  3. 1 spring onion, chopped
  4. 1 garlic clove, minced
  5. 2 teaspoons olive oil
  6. ½ red pepper, chopped
  7. 1 fresh hot red chilli pepper, minced (optional)
  8. ¼ teaspoon ground turmeric
  9. ¼ teaspoon kala namak (Indian black salt)
  10. ¹⁄8 teaspoon paprika Dash of sea salt
  11. 4 corn tortillas
  12. Pinch of ground black pepper
  13. Fresh coriander, for garnish
  14. Cherry tomatoes, halved, for garnish
  15. ½ avocado, sliced, for garnish


  1. Remove excess liquid from the tofu using a kitchen towel.
  2. Sauté the shallots, spring onion and garlic in the oil in a pan over medium heat for 3 minutes.
  3. Add the tofu, pepper, chilli (if using), turmeric, kala namak, paprika and salt and cook for 5 minutes, scrambling with a fork.
  4. Heat the tortillas, if desired. Fill the tortillas with the scramble.
  5. To serve, sprinkle the tacos with black pepper and garnish with coriander, tomatoes and the avocado.

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