Tofu Scram For The Fam – Vegan, GF

Tofu scramble is one of the ultimate vegan breakfasts! This recipe yields 4 serves and packs a flavour punch!

I’ve been spamming my instagram with my many Tofu Scrambles for YEARS now!

And as many times as I’ve made it… I’ve never actually written up a mass recipe for it.

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So here it is, a recipe that serves 4 people or as I like to call it ‘meal prep scram’ or ‘scram for the fam’.

This recipe can be served on toast if you please or on it’s own with some avocado and sauerkraut on the side like I do! 🙂

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TOFU SCRAM FOR THE FAM

Serves 4

What you will need:

A big fry pan, big bowl, wooden spoon, measuring cups and spoons, knives.

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Ingredients:

TOFU MIX: (Prepare First)

450g of NON GMO Firm Tofu, washed and crumbled
1/2 cup of Unsweetened Almond Milk
4 tsp Turmeric Powder
4 tsp Nutritional Yeast (Savoury Yeast Flakes)
4 tsp Dijon Mustard
4 tsp Minced Garlic
1 tsp Pink Salt
1 tsp Black Pepper

Depending on the week I may also add 4 tsp of Curry Powder as well for a bit of a change!

ADDED VEGE: (Final Step)

1 small Red Onion thinly sliced
2 cups of Button Mushrooms Sliced (8 mushrooms)
2 cups of Roughly Chopped Kale
1 cup of Chopped Spinach
1/4 – 1/2 cup of Sun-dried Tomatoes Chopped
2 tsp of the Oil that comes from the Sun-dried Tomato container
Salt
Pepper

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Method:

  1. Begin by removing the Tofu from the packet and gently wash it under some water. Then using your fingers, crumble the Tofu into smaller little pieces into the large bowl.
  2. Then add the Turmeric, Mustard, Garlic, Nutritional Yeast, Almond milk, Salt and Pepper and mix until the Tofu is completely covered and turns bright yellow. Set aside to marinate.
  3. Slice the mushrooms and Onion, then roughly chop the Kale and the Spinach. Chop the Sun-dried Tomatoes into smaller pieces.
  4. Then in a pan heat the 2 tsp Sun-dried Tomato oil over a medium heat. Add the Onion, Mushrooms and Kale and sauté for 3 minutes or until the Onion has softened.
  5. Turn the heat down a little and add the Tofu mix to the pan. Stir to completely coat the vegetables in the mix. Turn the heat back up to medium and cook for 5-7 minutes, stirring frequently.
  6. Add the Sun-dried Tomatoes and the Spinach, stir and then cook for a further 1 minute or until satisfied with the consistency of the scramble. Longer cooking = firmer texture, shorter cooking time = wetter mix.
  7. Season with more Salt and Pepper.
  8. Serve with your favourite breakfast sides.

Serves 4 with toast, or serves 3 without.

I served mine with Hummus, Sauerkraut and avocado!

I hope you enjoy this recipe!

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Happy cooking lovely’s

Steph xx

Cold Edamame Noodle Salad

Asian inspired cold noodle salad, packed with protein and fibre. Gluten free, vegan, healthy and PCOS friendly!

Hey guys!!!

You know when you find a product and all of a sudden you just can’t get enough of it?
And you become obsessed and you just have to have it all the time?!

Well that is what happened when I discovered Edamame Noodles!!

Think….. SOBA NOODLES but gluten free AND packed with protein and fibre!

I AM OBSESSED!

At first I had no clue what I was going to do with them, so I decided that I would treat them exactly like I treat Soba Noodles… and make a cold noodle salad!

This is an asian inspired, very easy recipe that you can throw together in 15 minutes!

It is GLUTEN FREE, DAIRY FREE, VEGAN, PCOS FRIENDLY!

If you make this recipe, feel free to send me a photo on my Instagram as I love seeing your creations!!! 🙂

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COLD EDAMAME NOODLE SALAD

Tip:

These noodles are new on the market but can be found in both Coles and Woolworths supermarkets! They do not take long to cook, so follow the instructions on the pack carefully.

What you will need:

Big mixing bowl, knives, pots, measuring utensils.

Ingredients:

1 packet of Edamame Noodles
1 Continental Cucumber, halved, thinly sliced
3 small Carrots grated
450g packet of Organic Firm Tofu
1/2 Red Onion thinly sliced
2 cups of Spinach chopped
1 tbs of Coconut Oil
1 tbs Tamari (15ml)
1 tsp of Sriracha
1/2 cup of Salted Peanuts (optional)
1 tbs Black Sesame Seeds (optional)

Dressing:

6 tbsp of Tamari (90ml)
2 tsp of Sesame Oil
1 tsp of Sriracha

Method:

  1. Slice the cucumber, chop the spinach, grate the carrots and thinly slice the red onion and add to a large bowl.
  2. To prepare the tofu, first wash it and place on a chopping board.
  3. Cut the tofu into 8ths length ways and then thinly slice it.
  4. Heat the coconut oil in a pan on the stove. Add the tofu to the pan, spreading the tofu so that each surface is touching the pan evenly.
  5. Move tofu carefully and cook on 1 side until golden, then flip the pieces over and cook until golden on the other side.
  6. Cook the Edamame noodles as per packet instructions and then rinse immediately through cold water to stop the cooking process. Drain well. Set aside.
  7. Next, create the dressing by adding all of the dressing ingredients to a measuring jug. Stir. Set aside.
  8. Once the tofu is golden on both sides, add the Tbs of Tamari and the Tsp of sriracha to the pan and turn off the heat. Toss the tofu in the flavours and set aside.
  9. Add the noodles to the big bowl slowly, little bit at a time whilst stirring through the salad ingredients. Add the dressing to the large bowl and stir through to create the salad. Add the tofu.
  10. Set aside for 5 minutes so the noodles soak in the dressing.
  11. Add in the peanuts and season with pink salt.
  12. Add 1 tbs of black sesame seeds to increase healthy fat content.
  13. Divide the salad into 5 serves.

Serves: 5


This is a great recipe to make at the start of the week and to store in the fridge for meal prep. The dressing soaks into the noodles and creates a nice flavour.

I hope you enjoy this protein packed recipe! If you do, take a picture and send it through to my instagram 🙂

Happy cooking!

Steph x