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Herby Tofu Scramble

If you’re avoiding eggs, try this clever trick with tofu. This easy dish is packed with protein.

* If preparing for someone who eats kosher, check they are happy to eat Dijon mustard, which contains spirit vinegar. This ingredient is optional.

Serves: 1
Time to prepare: 10 mins
Time to cook: 20 mins
Dietary requirements: Dairy-free, Egg-free, Vegan, Halal, Kosher


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


  • 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 well to get rid of lumps and cook for a minute or two.
  3. Add the tofu, tomatoes, herbs, turmeric and mustard (and spinach, if using) and stir for 5 minutes.
  4. Serve on toast, with fresh basil leaves and salt and pepper to taste.


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