Simple Scrambled Tofu


Eggs are mine, along with a lot of other people, go to breakfast. Especially if you’re looking for protein rich, low carb options. So, as I’ve been participating in Veganuary I had to find an alternative. I can assure you, I found one and it’s so tasty it’ll be staying around once February comes along! I’m sure you’ll love it just as much as I do, even if you’re not abstaining from animal products. Give it a try, and be sure to let me know your thoughts! 

Serves: 1-2 (depends on how hungry you’re feeling) | Time: 10-15 minutes 


  • 150g firm tofu
  • 1 garlic clove or 1 tsp lazy garlic
  • 2 tbsp olive oil
  • 1 onion
  • 1 red pepper
  • 2 large handfuls of kale

For The Sauce 

  • 1/2 tsp garlic salt
  • 1/2 tsp paprika
  • 1/4 tsp mild chilli powder
  • tsp olive oil


  1. Place the tofu onto a plate, and cover with kitchen paper, then place a heavy object on top. Leave for 10-15 minutes.
  2. Now you can prepare the vegetables. Dice the onion and pepper, and set aside.
  3. Heat a large pan and add the oil, add the onion and garlic and cook for 1-2 minutes. Then add the pepper, and cook for a further 2-3 minutes or until soft.
  4. Once the kitchen paper has absorbed a lot of the liquid from the tofu, remove and roughly chop into small chunks.
  5. Turn up the heat, and add the tofu. Cook this for 6-8 minutes, you want the tofu to brown.
  6. Meanwhile, whip up the sauce. Add the ingredients to a jug, and mix well. If it’s too thick, add a dribble of cold water and mix again.
  7. Finish by adding the kale, and sauce into the pan. Mix everything together, ensuring the sauce has coated all the veggies and tofu.
  8. You’re now ready to plate up, and tuck in!

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