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All of the protein, none of the cholesterol and a fraction of the calories? Plus, the potential for heaps more flavour, thanks to this recipe… Who needs eggs?

You will need

Serves 2

  • 1 tablespoon olive oil
  • 1 onion, diced
  • 1 garlic clove, crushed
  • 300g medium-firm tofu
  • 1/2 cup vegan chicken-style stock
  • 1 teaspoon ground turmeric
  • 2 teaspoons soy sauce
  • 100 g baby spinach leaves
  • 1/4 lemon, to squeeze
  • Salt

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10 mins to prep

  1. Step 1

    Heat the olive oil in a frying pan over high heat. Add the onion and a pinch of salt and stir for about 1 minute, or until soft. (The salt helps prevent the onion from sticking to the pan.) Add the garlic and stir for another 30 seconds, or until fragrant.

  2. Step 2

    Crumble the tofu into the pan with your hands; leaving some bigger chunks is fine. Stir to combine, then cook for 2-3 minutes, gradually adding the stock to keep the scramble moist. You may not need all the stock, but some excess liquid in the pan is okay as it will reduce as it continues cooking.

  3. Step 3

    Add the turmeric, soy sauce, and spinach. Stir until the tofu is coated, the spinach is soft, and any excess stock has reduced.

  4. Step 4

    Finish with a squeeze of lemon and serve immediately.


For a mushroom and pesto scramble, swap the turmeric, soy sauce, and spinach for 1 cup quartered mushrooms and a handful of chopped sun-dried tomatoes. Add these to the tofu and cook until the mushrooms are soft. Just before serving, stir through 1–2 tablespoons of the fresh basil pesto found in this polenta chips recipe.

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