Steph’s Tofu Scramble

Not just your ordinary Tofu Scramble recipe…

This is my famous and all time favourite tofu scramble recipe! I love love love this recipe and honestly there was a good few months there where I would have this every single day and I never got sick of it!

If you are new to a plant based lifestyle and are familiar with original scrambled eggs, then this is a good substitute to make your transition a little easier. The black pepper and dijon mustard are key ingredients here!

I normally prepare the bowl of scramble mix first and then I begin chopping my vegetables and preparing the rest of the meal, as to marinate the tofu.



Serves: 1

What you will need:

A bowl, chopping board, fry pan and measuring utensils.


115g of firm organic tofu, crumbled with your fingers
1 tsp of curry powder
1 tsp of garlic minced
1 tsp of djion mustard
1 tsp of turmeric powder
1 tbsp water
1 tsp coconut Oil
dash of unsweetened almond milk
Himalayan pink salt
fair amount of black pepper
optional sprinkle of nutritional yeast

Assorted vegetables of your choice



  1. Crumble the Tofu into small pieces with your fingers into a small bowl.
  2. Next add in the mustard, turmeric, garlic, curry powder and almond milk and stir well.
  3. Add a good crack of black pepper and pink salt to taste.
  4. Heat the coconut oil in a pan on medium heat. Add in the vegetables and sauté until cooked (I use mushrooms, sundried tomatoes, spinach, kale and red onion).
  5. Once the veggies are cooked add in the tofu scramble mix.
  6. Turn the heat down and gently mix the scramble in, until everything is coated well.
  7. Add in 1 tbsp of water, stir and cover.
  8. Cook for a 8 minutes stirring frequently.
  9. Remove from heat and serve.

I serve mine with sauerkraut and fresh avocado!

DB0F10BF-2945-4F27-8B74-102C3F43A75CHappy cooking lovelys,

Steph x