Tofu scramble

Try our vegan spiced tofu with cherry tomatoes for an egg-free take on scramble on toast. Perfect for breakfast, served on rye bread

  • Prep:10 mins
    Cook:20 mins
  • Serves 2
  • Easy

Nutrition per serving

  • kcal 225
  • fat 14g
  • saturates 1g
  • carbs 7g
  • sugars 4g
  • fibre 3g
  • protein 15g
  • salt 0.1g


  • 1 tbsp cold pressed rapeseed oil
  • 1 small onion, finely sliced
  • 1 large garlic clove, crushed
  • ½ tsp turmeric
  • 1 tsp ground cumin
  • ½ tsp sweet smoked paprika
  • 280g extra firm tofu
  • 100g cherry tomatoes, halved
  • ½ small bunch parsley, chopped
  • rye bread, to serve, (optional)


  1. Heat the oil in a frying pan over a medium heat and gently fry the onion for 8 -10 mins or until golden brown and sticky. Stir in the garlic, turmeric, cumin and paprika and cook for 1 min. 

  2. Roughly mash the tofu in a bowl using a fork, keeping some pieces chunky. Add to the pan and fry for 3 mins. Raise the heat, then tip in the tomatoes, cooking for 5 mins more or until they begin to soften. Fold the parsley through the mixture. Serve on its own or with toasted rye bread (not gluten-free), if you like.

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