Tofu and veggie scramble

This is a great plant-based alternative to the usual go-to option of eggs on toast for breakfast or lunch. Don’t get me wrong, I’m a big fan of scrambled or poached eggs, just not all the time. We also need to get over our preconceptions about tofu – it’s not everyone’s cup of tea, but it provides an extremely useful source of healthy protein, and is very tasty when cooked properly, especially with an asian style sauce.  Stir-frying tofu works well; marinading and baking it is even better.


  • Olive oil – 1 tablespoon
  • 1 small red or brown onion -finely diced
  • 1 small cauliflower – chopped into small floret
  • 1 red capsicum – diced
  • 2 handfuls of kale – roughly chopped
  • 225g block of extra-firm tofu – roughly chopped into walnut size pieces
  • Garlic – 2 cloves
  • Fresh ginger – 1 inch block – grated
  • Tamari  or soy sauce- 1 tablespoon
  • 1 carrot – shredded
  • Fresh coriander – 1 handful – roughly chopped


  1. First drain the tofu, wrap it in kitchen roll and place between two plates or small chopping boards. Now place a weight on top to help compress the water out. Allow 30 minutes for this if possible.
  2. Get a large frying pan or wok and cook the onion in the olive oil for a few minutes
  3. Now add the cauliflower, red capsicum and kale and stir fry for 5 minutes or so (try not to overcook the veggies)
  4. Then add the garlic, tofu, tamari and ginger, and cook for another few minutes
  5. Finally stir through the shredded carrot and coriander 
  6. Serve wrapped in flatbreads or on toast



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Tofu Scramble