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© 2020 by Inside Sprout

Scrambled tofu



I was actually pretty skeptical of scrambled tofu as a replacement of scrambled eggs. I used to love eggs. I ate one egg a day and looked forward to it every single day. Scrambled eggs were my weekend food and man, did I love them. But then I became vegan and from one day to another I stopped eating eggs. And I must say, it was actually never as hard as I imagined once I changed my mindset. I had a harder time giving up cheese and yogurt for example.


Luckily there are many ways to substitute eggs (in cooking, not the actual boiled egg that I used to eat daily). You can still bake cakes, brownies, quiches and omelettes with vegan egg replacers, thank god! But it took me a while to try out a tofu scramble and I am not really sure why because I love to eat tofu. And it is really GOOD! I definitely missed out.


Now, if you are also a skeptical scrambled tofu person, I dare you to try it out. It’s even full of proteins! I often use firm tofu to make my scramble, you can easily crumble it and cook it in a pan. However, if you like your scramble more soft and silky, I advise you to try out soft or silken tofu. A mix of both also works. In this recipe I used firm tofu.

On a side note: for those of you that are (still) staying away from eating tofu or soy, take a look at this page. You can find great videos there explaining everything about soy and how we don't have to be afraid of it, rather it can be beneficial!

Now onto our scrambled tofu recipe!

Scrambled tofu

serves 2

1 package of firm tofu

1 small (red) onion, finely diced

1 clove of garlic or garlic powder

handful of cherry tomatoes, cut in half

handful of spinach

for the sauce:

½ tsp cumin powder

½ tsp cayenne or chili powder

½ tsp turmeric powder

½ tsp salt

pinch of pepper

optional: 1-2 tbsp soy sauce or tamari

For the sauce: Mix everything together in a small bowl. If not using soy sauce, add a few splashes of water to thin.

In a saucepan, saute the onion and garlic in a tablespoon of coconut oil (or a splash of water) for a couple of minutes, until soft. Add the cherry tomatoes to the pan and crumble in the tofu. Now pour in the sauce and the spinach, and keep stirring so the sauce gets evenly distributed. Cook for another 5 minutes until the tofu is golden and slightly browned. Serve immediately with freshly toasted bread.

* Want your scrambled tofu to taste more like eggs? You can add a pinch of black salt for that eggy taste!

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