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Tofu Scramble

For those new to veganism don’t fear “the tofu’. Tofu is extremely versatile and makes for the most delicious dishes. It can be sautéed, grilled, baked and fried and used in various sauces and dishes.

This is really yummy tofu Scramble served on Lavash Flatbread with avocado slices, fresh watercress and roasted potatoes with lemon thyme.


A quarter onion finely chopped

About five small tomatoes sliced in half 2 tsp vegan butter

One block organic extra firm tofu

Three cloves minced garlic

Half a teaspoon turmeric

1/8 tsp cumin


One teaspoon lime juice

One T organic Tamari (can use Shoyu sauce, Bragg’s liquid, Soy sauce)

1/4 cup nutritional yeast

In a bowl, crumble the tofu and add all ingredients minus the onion and tomato.

In a pan, melt the butter. Add the chopped onion and tomato and cook until the onion is softened. Add the tofu mixture and cook until done - about five to ten minutes. Serve in wrapping of your choice : lavash, tortilla, pita bread. (I added a little Worcestershire sauce to the cooked Scramble when served. sprinkle with red pepper flakes. You can add a hot sauce or any sauce of your choosing ).

For the potatoes :

Preheat the oven to 425. Peel and cube two small potatoes. Lightly brush with a drip of oil. Place on a baking sheet lined with parchment paper and bake for about 20 minutes. Toss in herbs if your choice. I try to avoid salt.

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