‘How do you like your tofu in the morning? I like mine well-seasoned and cooked.’


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Serves: 2

Preparation time: 10 minutes

Cooking time: 10 minutes


  • 200g of medium to firm tofu
  • Salt and pepper
  • ½ onion or 1 shallot
  • 1 teaspoon of garlic granules
  • 1 teaspoon of turmeric
  • 1 teaspoon of curry powder
  • 1/2 a cup of chopped mushrooms
  • Few handfuls of fresh spinach
  • 3 tablespoons of nutritional yeast powder
  • 4 pieces of bread
  • Vegan butter

Nutritional value per serving:

  • Calories, kcal 359.8
  • Fat, g 10.4
  • Saturates, g 2
  • Carbs, g 46.9
  • Sugars, g 6.6
  • Fibre, g 6.2
  • Protein, g 24.1
  • Sodium, g 0.538


  1. Firstly, drain and prep your tofu by draining all the water and then using kitchen roll and a heavy book to press out any excess water.
  2. Next, heat some oil in a pan and fry the onions or shallots until they become translucent.
  3. Now, crumble in the prepared tofu, mushrooms, and spices – minus the nutritional yeast – and mix so that everything is evenly coated with the spices; you can add a little vegan milk or water if things start to stick.
  4. Continue stirring over a medium heat for around 10 minutes.
  5. Now add the spinach and pop your bread in the toaster.
  6. Continue cooking until the spinach has wilted.
  7. Then finally serve on toast and top with nutritional yeast.

Scrambled Tofu with added extras


  • I’d highly recommend using sourdough bread for this recipe because, you know, it’s fancy.
  • You could even add some tomatoes or peppers to the mixer for even more of a taste sensation, but I leave that up to you.

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