Don’t be afraid, it’s tofu – tofu scramble.

This is my first demystifying tofu post.

I feel like it’s time to celebrate with my favourite recipe, because yesterday I had 286 people reading my blog!

This is the best scramble recipe I’ve made. I enjoy serving it with home-made hash browns, and smothered in tahini sauce.


All tofu was not created equal, and this causes people a lot of confusion, because of this I was for five years a dedicated tofu hater. Not anymore!

For this recipe you want to get a very firm tofu – but beware! Some boxed tofu brands call themselves “firm”, but they are not. You do not want boxed tofu. You want to get the tofu from the chiller, inspect it and press it. It should be almost rubbery to the touch – think chewy. This is the zone you want to occupy. It won’t taste weird, it’s OK.

You can add a number of vegetables to this impressive dish, and if you do it right you’ll crave it in weeks to come. I ran out of lime so thanks to subscriber, Brooke No Nonsense, I made tahini using apple-cider vinegar.

Let’s get started!


300g chewy-firm tofu, drained
1 tablespoon oil
1 medium onion, chopped
1 clove garlic, chopped
1/4 teaspoon turmeric
1 teaspoon mustard
Just over 1/4 teaspoon salt

Any of the following vegetables; chopped capsicum/red bell pepper, chopped spinach, chopped kale or sliced mushrooms.

INSTRUCTIONS (this time with spinach and capsicum)

Fry chopped onion and garlic in oil, crumble tofu with fingers and add all remaining ingredients. Fry until all vegetables and onion are cooked. Salt to taste and serve with tahini sauce (tahini whipped with apple-cider vinegar and water), and either baked beans, toast, hash browns or any other delicious breakfast food.

Thanks for all the support and positive messages!

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1 Comment

  1. Yvette

     /  January 15, 2012

    Awesome to find a local vegan blog to supplement all the North American ones I read ❤


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