Tofu and Vegetable Scramble

 This Tofu and Vegetable Scramble is my favourite recipe for Tofu Scramble and it is the perfect alternative for Vegan’s so we can still get all the protein without eating all the eggs! It is simple, easy, delicious and completely customisable.

Tofu Scramble over Baked Sweet-Potato

Read More…

As a big egg-hater I needed to come up with something that allowed me to enjoy scrambled eggs on toast as I remember eating as a child…but to be honest even then I don’t think I was a fan and was probably just trying to please my family by eating something more normal (living on pizza isn’t acceptable really). I’ve got this love-hate relationship with eggs that I wish didn’t exist, I like them hard boiled and that is all (odd huh) and I hate using them in baking as I cannot stand the overpowering taste and odd texture… just eww!

Any Vegan would know that Tofu makes an excellent alternative for many egg dishes such as Frittata, Omelette and this Scramble! Tofu comes in different forms of white blocks with varying textures – soft, silken, firm, extra firm etc. but for this recipe firm or extra firm works best as it retains its shape whereas soft or silken tofu is far more delicate and perfect for smoothies and deserts or blended to make Frittata, Omelette or Macaroni Sauce – YUM!

This recipe requires, draining, pressing and crumbling your tofu and letting it marinate to soak up the flavours, and I would suggest letting it marinate for a minimum of two hours but overnight is best. Then just fry in a pan for 10 minutes and your tofu is ready to serve with your stir-fried vegetables.

This is my favourite go-to recipe when I fancy Tofu Scramble as I love the whole combination of flavours along with the stir-fried vegetables but there are many other marinades that work perfectly well too such as Curry style or Mexican fajita style…mmmm fajitas!

You can serve this with whatever takes your fancy really, I like it on toast, over baked potato or served with a side grain such as Bulgar Wheat.

I hope you enjoy this recipe and if you give it a go, leave a comment and let me know or post a picture in  @untaintedtastesinstagram or  facebook and use #untaintedtastes and tag me @untaintedtastes as I’d love to see them 🙂 xo

Tofu and Vegetable Scramble
Prep time
Cook time
Total time
Recipe type: Vegan, 30 Minutes or Less
Cuisine: Mains, Stir-Fry
Serves: Serves 2
  • Marinated Tofu:
  • 200g firm or extra firm tofu, drained and pressed
  • 2tbsp soy sauce
  • 1tbsp toasted sesame oil
  • 1 tbsp nutritional yeast
  • ¼ tsp garlic powder
  • Good pinch fine sea salt
  • ¼ tsp tumeric (for amazing colour)
  • ¼ tsp ground cumin
  • Stir-Fried Vegetables:
  • 1 onion, finely sliced
  • 1 tsp garlic/ginger paste
  • 1 red bell pepper, finely sliced
  • 125g broccoli florets, chopped into bite sized pieces
  • 8 sun-dried tomatoes, soaked
  • 2 large handfuls spinach or kale
  • Optional: sesame oil, sauce sauce and nutritional yeast to taste
  1. Firstly, whisk together all marinade ingredients for your tofu and crumble in the pressed tofu and set aside for as long as possible (preferably overnight)
  2. Once marinated, cook the tofu mixture over a medium heat for approximately 10 minutes, stirring often to prevent sticking but don't allow to get mushy, remove from heat.
  3. Next, stir-fry your vegetables in 1tsp seasame oil in a separate pan, add the onions and saute for 5 minutes until soft, then add garlic/ginger paste for a minute, then add your vegetables covered for approximately 10 minutes or until softened.
  4. If necessary add in extra soy sauce and nutritional yeast then stir in the tofu mixture and combine well for a minute until hot.
  5. Serve on toast or with your favourite grain.

My blog is completely non-profit, unsponsored and all of my opinions are my own so if  you like my blog and my recipes then please subscribe, like and share my page and follow me for many more delicious recipes like this xx

Related posts:

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe: