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Inspired Scrambled Tofu

With pan fried tofu, garlic and peppers tossed in a creamy, cheesy vegan sauce this Inspired Scrambled Tofu is the perfect partner to a rainy Sunday morning
Course Breakfast/Brunch
Cuisine Vegan
Keyword scrambled tofu
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 4
Calories 253kcal


Scrambled Tofu

  • 500 grams firm tofu drained
  • 2 garlic cloves finely chopped
  • 1/2 brown onion finely chopped
  • 1 green capsicum de-seeded and finely chopped and/or 1/2 jalapeño, finely chopped (de-seeded for less heat)
  • 1 tablespoon vegan butter
  • 1 tablespoon olive oil
  • 1/3 cup fresh herbs - I used coriander


  • 1/4 cup all-purpose flour
  • 1/4 cup nutritional yeast
  • 1/4 teaspoon ground turmeric
  • 1/4 teaspoon sweet paprika
  • 1/2 teaspoon sea salt
  • 3/4 cup soy or dairy-free milk the original recipes uses 1 cup - 250ml
  • 1/2 cup vegan chicken or vegetable stock omit this for the original recipe
  • 1 teaspoon dijon mustard
  • 1 tablespoon vegan butter the original recipe uses 2 tablespoons
  • lemon to serve


  • To make the sauce, combine the flour, spices, yeast and salt in a medium saucepan over low to medium heat. 
  • Slowly add the milk, whisking constantly. 
  • Add the stock while whisking.
  • Continue whisking until the sauce begins to thicken. Turn the heat to low and add the dijon mustard and butter, stirring to combine.
  • With the heat as low as possible, cook the sauce for 5 minutes, whisking often. 
  • Meanwhile to make the scrambled tofu, heat the butter and oil in a large fry pan. Add the onions and garlic with a pinch of salt and sauté until the onion is browned slightly. 
  • Add the peppers and/or jalapeños and cook for one minute.
  • Crumble the tofu in to the pan and pan fry, without stirring until one side of the tofu is lightly toasted. Remove any excess liquid with a spoon.
  • To serve, gently fold the tofu through the reserved sauce and add fresh herbs. If you find the sauce is quite thick, add a spoon of water and stir through before folding the tofu through. 
  • Serve with toast and a wedge of lemon


Calories: 253kcal | Carbohydrates: 15g | Protein: 15g | Fat: 15g | Saturated Fat: 2g | Sodium: 497mg | Potassium: 190mg | Fiber: 3g | Sugar: 3g | Vitamin A: 765IU | Vitamin C: 29mg | Calcium: 227mg | Iron: 2mg