This vibrant and flavourful spicy scrambled tofu is packed with protein, umami, and a subtle heat. Turmeric and paprika lend it a golden hue, while mushrooms and kale add texture and depth. Serve it with a drizzle of sriracha for the perfect spicy kick.
Ingredients (Serves 2)
1 block (200g) firm tofu, drained
1 tbsp olive oil or coconut oil
½ red onion, finely sliced
3-4 mushrooms, sliced
Large handful kale, roughly chopped
1/4 tsp turmeric
1/4 tsp smoked paprika
1 tbsp nutritional yeast
Black pepper, to taste
Sriracha, for serving
Instructions
1. Heat the oil in a frying pan over medium heat. Add the red onion, mushrooms and kale, and sauté for 2-3 minutes until vegetables are softened.
2. Crumble the tofu into the pan, breaking it up with a spatula.
3. Sprinkle in the turmeric, smoked paprika and nutritional yeast. Stir well to coat the tofu in the spices.
4. Blend the flavours, stir and cook for another 2 minutes.
5. Season with black pepper to taste.
7. Plate up the tofu scramble, and drizzle generously with sriracha. Enjoy with toast, avocado, or as a filling for wraps!
Serving Suggestions for Spicy Scrambled Tofu
This spicy scrambled tofu is incredibly versatile and can be enjoyed in a variety of ways. Here are some serving ideas, including delicious vegan breakfast options:
1. On Sourdough Toast – Pile the scramble onto toasted sourdough or a seeded bread, and top with sliced avocado, a sprinkle of sesame seeds, and an extra drizzle of sriracha.
2. Breakfast Wrap – Wrap the scramble in a warm tortilla with sliced avocado, roasted cherry tomatoes, and a handful of fresh spinach.
3. Vegan English Breakfast – Serve alongside baked beans, grilled tomatoes, hash browns, and toast for a hearty, full breakfast.
4. Stuffed Avocado – Spoon the tofu scramble into halved avocados for a low-carb, nutrient-dense breakfast.
5. Breakfast Bowl – Serve with a scoop of quinoa or brown rice, fresh cherry tomatoes, and a dollop of hummus for a nourishing start to the day.
6. Tofu & Potato Hash – Stir the scramble into crispy pan-fried potatoes and serve with a side of roasted vegetables.