Scrambled Tofu with Fresh Tomatoes & Basil


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Who needs eggs when there is this delicious scrambled tofu recipe? 

A lovely simple vegan recipe that is both nutrient-dense as well as fresh and fabulous and quick. For a gluten-free option, use g-f flour and g-f toasted bread.

With big thanks to Andy Murray, The Heretic Vegan Cookbook

15 mins
No nuts
No sesame
Reduced fat
Reduced sugar

1 tbsp olive oil
½ onion 
1 garlic clove
1 tbsp white flour
½ cup soya milk (120ml)
1 block tofu (200- 250g) crumbled 
1/2 tsp dried mixed herbs
1/2 tsp turmeric
3 medium vine tomatoes, finely chopped
1 dsp Dijon mustard
Salt and freshly ground black pepper

6 basil leaves chopped with scissors

Optional: 2 handfuls of spinach leaves (add at stage 3 below)


1. Fry the onion and garlic on a low heat until soft.

2. Stir in the flour, followed by the soya milk. Stir in well to get rid of lumps and cook in for a minute or two.

3. Add the tofu, tomatoes, herbs, turmeric and mustard and stir for 5 minutes.

Serve with fresh basil leaves, with brown sauce or soya sauce on the side and salt and pepper to taste. Ideas: It's also really nice with added fresh spinach leaves and toasted seeds!

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