Scrambled Tofu

We picked up this scrambled tofu recipe from Ferhan Mhor, a great B&B on Arran that serves amazing vegan cooking and baking. This doesn’t try to taste like scrambled egg, but you can definitely use it as a tasty breakfast alongside a slice of seeded bread, or as we did here as a baked potato filling. Give it a try and see what you think!

Serves 2     Cooking time : 20minutes


  • 140g of tofu
  • 1 x tablespoon of light soy sauce
  • 1 x tablespoon of dark muscovado sugar
  • 1/2 teaspoon of turmeric
  • 1/2 teaspoon of dried parsley
  • 1 x small shallot diced
  • 1 x small tomato diced
  • 2 tablespoon of nutritional yeast ( Real Foods for this   one)

  1. Take the tofu out of the packet and place between two plates. This should help drain excess water.
  2. In a small bowl mix the soy, turmeric, sugar and parsley.
  3. Sauté the shallot in some vegetable oil for 3 minutes over a medium heat.
  4. Add the tomato and cook for another few minutes until the tomato breaks down, turning the mix slightly brown.
  5. Crumble in the tofu, not being particularly neat about it. Continue to fry for a few minutes.
  6. Add the soy/parsley mix to the pan, stirring regularly. Continue cooking for a few minutes after mixture has become fully absorbed.
  7. Sprinkle over nutrition yeast and mix, Leave for a minute before serving.