For those trying veganuary or wanting to have a more plant-based breakfast - you've come to the right place. Here, we use our soft silken tofu to create delicious scrambled tofu. With the turmeric creating that yellow colour, and the squeeze of lemon juice adding that extra zest, this recipe will leave your taste buds wanting more. Be imaginative with your vegetables and create your very own original English Breakfast!
Wash the kale ( and any other vegetable you use ) and leave to one side.
In a frying pan, add the coconut oil, chopped garlic and all the spices (excluding the chilli flakes) on low-medium heat for a couple of minutes.
Add your veg and cook until they start to wilt and soften. If you are using carrots or any hard vegetables, put the lid on with 1tbsp of water and let the vegetables cook until soft.
Drain the tofu from the pack and place it on top of the vegetables. With a wooden spoon, break the tofu into your ideal size. Now mix everything together until you can see the tofu picking up the turmeric colour. Let everything cook for a couple of minutes. Add the chilli flakes or powder if you like a spicy kick.
Enjoy with a squeeze of lemon or lime juice and serve immediately. You can enjoy this on its own or with a slice of toast.
Recipe created by Lisa Dawson
All our recipes are 100% vegan (no meat, fish, dairy, eggs, or gelatine) and refined sugar-free
Comments (3 Responses)
08 August, 2021
Carmen
Thanks for such a lovely recipe! I recently found out I am intolerant to dairy, eggs and wheat and am missing scrambled eggs so thought I’d give this a try. I made it following the recipe with adding red peppers, peas and cherry tomatoes and left out the chilli. I have to say I really loved it just as much as eggs but it felt more nourishing and went perfectly with a couple of slices of Schar Vitality bread. I broke the tofu up a bit too much though so it was a touch sloppy, so must be careful not to do that when I next make it!
11 July, 2021
Mrs Duncan Moore
Delicious. But soya sauce was mentioned in the ingredients but not in the method….enjoyed it without. Anyone else prefer it with?
08 August, 2021
Carmen
Thanks for such a lovely recipe! I recently found out I am intolerant to dairy, eggs and wheat and am missing scrambled eggs so thought I’d give this a try. I made it following the recipe with adding red peppers, peas and cherry tomatoes and left out the chilli. I have to say I really loved it just as much as eggs but it felt more nourishing and went perfectly with a couple of slices of Schar Vitality bread. I broke the tofu up a bit too much though so it was a touch sloppy, so must be careful not to do that when I next make it!