Walking Through Lavender Fields
Scrambled Tofu 1

Scrambled Tofu (V, GF)

This scrambled tofu tries to imitate the eggy taste with vegan eggy sauce made of silken tofu and nutritional yeast. The eggy sauce is mixed with crumbled firm tofu and cooked until golden spots appear. Thanks to firm and silken tofu this dish is very high in protein. There are many vegetables that go together with it. I like to use broccoli, asparagus or spinach. Broccoli is my favourite while spinach is the most simple to prepare.

Serve this scrambled tofu with some toasted bread, cherry tomatoes and avocado or as part of my not so traditional English breakfast.

More delicious breakfast recipes with tofu:

Scrambled Tofu 1

Scrambled Tofu (V, GF)

This scrambled tofu is an excellent option for a high protein savoury breakfast or brunch. It's made with crumbled firm tofu and a vegan eggy sauce made of silken tofu and nutritional yeast. Add some vegetables like roasted broccoli, asparagus or spinach and serve with toasted bread, avocado and cherry tomatoes.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Breakfast
Servings 1
Calories 502 kcal


  • 200 g firm tofu

Eggy sauce:

  • 170 g silken tofu I used extra firm silken tofu
  • heaped 4 tsp nutritional yeast I used fortified with B12
  • 15 ml (1 tbsp) coconut cream just cream from a can of coconut cream without the water
  • 12 g cashews
  • 8 g (1/2 tbsp) vegan plain cream cheese
  • 1/4 tsp salt
  • 1/8 tsp turmeric powder

For cooking:

  • 1/3 tsp vegan butter

Vegetable of choice


    • 100 g frozen or fresh spinach

    Roasted broccoli:

    • 180 g broccoli chopped into bite size florets
    • 10 ml (2 tsp) olive oil
    • salt to taste

    Roasted asparagus:

    • 90 g asparagus chopped into bite size spears
    • 1/2 tsp olive oil

    Toppings and sides:

    • cherry tomatoes halved
    • avocado sliced
    • toasted bread of choice I like oat bran bagel


    • Crumble tofu with a fork and put it in a bowl.
    • Put all ingredients for the eggy sauce in a blender and mix well. Pour the sauce over crumbled tofu. Mix together.
    • Melt vegan butter in a pan over high heat and add the tofu mixture. Cook covered on medium heat for a few minutes until it gets little dark yellow spots. Mix several times in between. If the mixture gets too dry you can add a splash of unsweetened soy milk but don't use too much so that the eggy sauce doesn't dilute too much.
    • Prepare your chosen vegetable according to the instructions for that vegetable. For spinach you don't have to do much, just put it in the dish with tofu and let it get soft. For broccoli cut broccoli into small pieces, smaller the better. Then drizzle olive oil and sprinkle some salt over it and roast at 200 °C for 10 min. For asparagus cut it into smaller spears, pour olive oil over it and roast at 200 °C for 10 min. Add vegetable to the tofu towards the end of cooking.
    • When scrambled tofu is done, transfer it (with the chosen vegetable already mixed in) to the plate.
    • Serve with some chopped tomatoes, sliced avocado and toasted bread as a side.


    *Put a can of coconut cream in the refrigerator a day before starting if it’s not already there.
    *You can also use less eggy sauce for a less caloric dish and reserve the rest of eggy sauce for the next day.
    *Nutrition facts calculated without the optional vegetables and sides.


    Serving: 1servingCalories: 502kcalCarbohydrates: 16gProtein: 46gFat: 29gSaturated Fat: 16gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 735mgFiber: 5gSugar: 2g
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