, Lunch, Under 30 minutesTOFEGG SCRAMBLE
  • Tofegg scramble - Scrambled tofu #dairyfree #vegan #noeggs

Thought you couldn’t have scrambled eggs without eggs? Think again. Thought you couldn’t whip up a cooked breakfast / lunch in under 20 minutes? Think again. This no-egg-but-tastes-just-like-egg scamble is the cholesterol, saturated-fat and cruelty-free sister of the classic scambledy eggs. I love it because its so versatile:

  1. Stuff it in a pitta bread with some hot sauce, lettuce and tomato for a take-with-you lunch
  2. Mix some black beans through and top a jacket potato
  3. Add sweet chilli sauce and make a scrambled “egg” burrito with tortillas
  4. Serve with wholegrain toasted buttered bread and a side of avocado salad

Once you make this recipe part of your recipe repertoire, especially for when you’re short on time, your life will change! (ok biiit of an exaggeration there, but you get what i mean)Bjorg Tofu - extra firm

Tofu is an amazing source of iron and calcium (Believe it or not there are better sources of calcium than cows milk!) and it is protein packed. The nutritional yeast is a complete protein and provides you with B12 (see, vegans DO get B12) and so everyone should have it and use it, especially as it can give food a tasty cheezyyy dimension. Its naturally antiviral, antibacterial and can really help with digestion issues! In terms of the veggies, you could whack in your scramble whatever you fancy! You could even omit the veggies all together if you want a pure unadaltered scramble 🙂 However, I would recommend you don’t skip any of the other ingredients in this recipe as they are all crucial in giving that “eggy” texture and taste


Tofegg Scramble

Tofegg scramble - Scrambled tofu #dairyfree #vegan #noeggs

  • Total Time: 17m


  • 1 x 250gr block of extra firm TOFU drained and patted dry *
  • 1 big handful of spinach, roughly torn
  • 1 red or yellow pepper, sliced
  • 1/3 red onion, sliced
  • 8 mushrooms, sliced
  • 3/4 tsp. turmeric
  • 1 tsp. garlic powder
  • 1 tbsp. nutritional yeast
  • 1/2 tsp. Salt & pepper
  • 5 tbsp. soy milk or vegetable stock


  1. Heat 1.5 tbsp olive oil in a pan. Add all the vegetables except the spinach and cook for 10 minutes (until mushrooms have shrunk)
  2. Crumble the tofu into the pan, stir, and then add the turmeric, paprika, garlic powder, salt, pepper and nutritional yeast. Now add the milk (or water). Cook, stirring for another 3-4 minutes.
  3. Stir through the spinach and stir/cook until its wilted through the scramble mix. Ready!
  4.  *  Please make sure you buy extra-firm tofu, not silken, or it wont scramble the same (see pic above for which one i used for this recipe!) Also take at least 5 minutes draining the tofu of excess water. What i do, after draining it from its package, i press the tofu in between a few kitchen papers, top it with something heavy, and leave it for at least 5 mins before using

** This stores just fine in an air-tight container in the fridge for up to 3 days, so don’t throw away leftovers! Re-use in one of the ways stated above. We love leftovers 🙂


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