Scrambled Tofu

Tofu is a huge vegan staple to get the protein content of meals up and to give a great rich consistency to desserts, puddings and even smoothies. In addition to the above, we also have firm, Caldron Tofu in our chillers. Below is a recipe from Isa Chandra Moskowitz’s book, Vegan Brunch for Scrambled Tofu.

Scrambled Tofu

  • 450g Extra-Firm Tofu
  • 2 TB Olive Oil
  • 1/4 Nutritional Yeast (Engevita)
  • 3 Minced Garlic Cloves (about 3 tsp)
  • 2 Tsp Ground Cumin
  • 1 Tsp Thyme
  • 1/2 Tsp Ground Tumeric
  • 1 Tsp Salt
  • 3 TB Water

Blend the spices together in a cup and mix with the water. Set Aside.

Saute the garlic and oil together in a large pan for about 1 min until fragrant. Be careful not to burn. Break the Tofu apart into chunks and sauté for 10 mins, stirring often. Scrape it up but don’t let it stick. If water is coming into the pan from the tofu,  just turn the heat off and cook it off.

Add the spice blend and mix to incorporate. Add the nutritional yeast and season with salt and pepper and cook for a further 5 minutes.


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