Tofu Scramble with Avocado

The 28 Day Vegan Plan and Kim-Julie Hansen

vegan tofu scramble with avocado
Prep Time: 2M
Cooking Time: 10M
Serves: 2



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


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

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