Scrambled Tofu on Rye – Vegan

I tried this for the first time a few days ago and I’m really impressed. Although it doesn’t actually taste like scrambled eggs (not a bad thing – in my opinion it’s even better), the texture is pretty spot on and you can control the flavour with the spices you use! Try this the next time you make brunch at home!

Serves: 1

Time: 15 minutes

Nutritional information can be found here!


  • 100g firm tofu (pressed if required)
  • 1 tsp oil
  • 1 tsp chopped garlic
  • 1 small chopped red chilli
  • 1 red onion, diced
  • 6-8 mushrooms, sliced
  • 50g curly kale
  • 1/2 tsp of: cumin, chilli powder, garlic powder & turmeric + water to create a runny paste
  • 6 cherry tomatoes, halved
  • 1 slice of rye bread
  • Salt & pepper to taste
  • Optional: peppers, spinach, courgette or any other veg you’d like to add, 1 tbsp nutritional yeast, pumpkin seeds/spring onion/chilli flakes to top


  1. Press tofu according to packet instructions
  2. Heat oil in a large pan and add the garlic and chilli
  3. After about 2 minutes, add the chopped onion, stirring regularly
  4. When onions begin to brown, add the mushrooms and fry the mixture for a further 2-3 minutes
  5. Add the kale and a little salt, and cover the pan for a further 2-3 minutes
  6. Now, scrape the veg to one half of the pan and crumble over the tofu to the other half
  7. Pour the spice paste mixture (3/4 over the tofu, 1/4 over veg)
  8. Wait about 30 seconds before mixing the spices in with the tofu (whilst keeping the mixture separated)
  9. When tofu starts to brown, combine the veg and tofu together on the pan and allow to cook for a few more minutes. Add in the tomatoes at this stage
  10. Toast the rye bread then plate up the scrambled tofu, sprinkle over pumpkin seeds and enjoy!

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