Scrambled Tofu… a surprisingly good plant-based alternative!

Scrambled tofu is an amazing plant-based alternative to scrambled egg and is incredibly easy to make. Tofu can be a little bland on its own but, spiced with the right flavours and you can achieve a texture and taste that is remarkably similar to your traditional scrambled egg.

Scrambled eggs have long been a quintessential part of breaky and brunch BUT…did you realise that if you want to lower your dietary cholesterol, improve your fibre consumption or are looking to eggs as a source of protein, you may be better off swapping your eggs for tofu?

See the table below for a nutritional comparison of eggs vs. tofu.

Information taken from the USDA FoodData Central database (see references).

Serves 2-3 people


300g calcium set tofu (I opted for the firm kind)

½ tsp turmeric

1-2 tbsp nutritional yeast flakes

1tsp marmite

Approx. 150mL of plant-milk of your choice (the amount you need may vary depending on your tofu and how you like your scramble!)

Salt and pepper to taste


  1. Add some vegetable oil to a non-stick frying pan on a medium heat and crumble in your tofu. You can keep the pieces as big or small as you like (you can always mush it down a little with the back of a fork when its frying)
  2. After a couple minutes of frying add a dash of your milk and the rest of the ingredients.
  3. Keep adding milk until you reach the desired consistency.

References and helpful sources:

Click to access BNF%20FAQs%20vegan%20diets_final2.pdf

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