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Tofu Scramble

Delicious vegan recipe perfect for breakfast or a light lunch with tomatoes and mushrooms. Recipe kindly sent in by Jack McNulty.

Time 10 Minutes
Skill Level Easy

Ingredients List

Serves 5
  • 500 g extra-firm tofu
  • 3 tbsps nutritional yeast
  • 1 tbsp dijon mustard
  • 0.5 tsp turmeric
  • 0.5 tsp cumin
  • 0.5 tsp salt


  1. Drain excess water off of tofu and place it in the center of a non-stick or greased skillet.
  2. Using a spatula, break tofu up into thick cubes.
  3. Cook over medium-high heat for 3-4 minutes, until the tofu releases its water.
  4. Add remaining ingredients, stirring to combine.
  5. Continue to cook and stir for another 5-10 minutes, breaking tofu chunks into smaller pieces so the consistency resembles scrambled eggs.
  6. Add a splash of non-dairy milk or lemon juice if the tofu starts to dry out or stick to the skillet.
  7. Once the tofu has the right consistency, is yellow in color and is thoroughly warm, add additional salt and pepper to taste and serve.


Indian – add 1/2 tsp curry and 1/2 tsp cumin powder.
Mexican – add 1 tsp chilli powder, 1 tsp pepper, deseeded and chopped, and 1/2 tsp cumin powder.
Italian –  add 1 tsp chopped fresh basil, 1 tsp chopped fresh parsley and 1/2 tsp oregano.