19 Jun 2023 Vegan

Scrambled tofu

Scrambled tofu is one of my favorite lunch options. It’s easy to make, it is always an option (I always have a pack of tofu in the fridge, do you?), it is healthy, it is rich in protein, and, last but not least, it is simply delicious!

I use kala namak salt in this recipe. Kala namak is a rock salt from India with a prominent sulphury smell which resembles the smell of eggs. Feel free to substitute it with your regular salt.

The calculated nutrition value is for scrambled tofu only (excluding avocado and bread).

Serves: 1
Nutrition: 285 kcal 20.8 g fat 9.3 g carbs 17.8 g protein 3.1 g fibre
  • Ingredients
  • 100 g tofu
  • A splash of soy milk (or any other PB milk)
  • A pinch of turmeric
  • A pinch of garlic powder
  • A pinch of onion powder
  • Veggies of your choice: peppers, onion, spinach, kale, etc.
  • Mushrooms (optional)
  • 1 tbsp oil
  • Salt and pepper to taste
  • Fresh cilantro to serve (optional)
  • 1/2 avocado to serve (optional)
  • A slice of your favourite bread (optional)



Wash and cut veggies and mushrooms.


With a fork, chop and mash 100 g of tofu together with a splash of your favourite plant-based milk, turmeric, garlic and onion powders and kala namak (or regular salt).


Heat 1 tbsp oil in a pan on medium heat. Add the veggies, greens and mushrooms (if using) of your choice, salt to taste and stir-fry on medium-low for a few minutes.


Add the tofu scramble and cook for 3-5 minutes, until golden and the milk is evaporated.


Season with cilantro (optional). Serve with ½ a chopped avocado and/or a slice of your fav bread.