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Fiery Vegan Scrambled Tofu

Fiery Vegan Scrambled Tofu

Fiery Vegan Scrambled Tofu  

This simple vegan breakfast dish can be served with any of my sauerkrauts, but for a fiery kick we topped it with Red Hot Firekraut.


  • 1 block extra firm tofu (280g), drained and patted dry 
  • 1 small red onion, diced 
  • 3 cloves of garlic, finely chopped 
  • 1 red chilli, finely diced (optional for some extra spice!) 
  • 1 tsp olive oil 
  • 1 cup sliced button mushrooms 
  • 1 red bell pepper, diced 
  • 2 large handfuls of spinach 
  • 1/2 tsp turmeric  
  • 1/2 tsp cumin 
  • ½ tsp paprika 
  • 3 Tbsp nutritional yeast 
  • ½ tsp pink Himalayan salt 
  • ½ tsp ground black pepper 
  • ½ lime, juiced 
  • 3 heaped Tbsp coriander, parsley or chives (or a mixture) 
  • 2-4 large forkfuls of Red Hot Firekraut (plus extra for serving) 
  • 1 cup cherry tomatoes, halved 
  • 1 avocado – roughly mashed with salt, pepper and lime 



  1. Drain tofu and pat dry with a dish towel. Using a fork mash the tofu block to break it up into the texture of scrambled egg. 
  2. Add the broken up tofu into a bowl with the spices, nutritional yeast, salt and pepper. Let the tofu marinade in the spices while you prepare and fry the veggies. 
  3. Add olive oil to a large skillet, once heated add onion, chilli and garlic. 
  4. Sauté over medium-high heat for 5 - 8 minutes, until onion starts to soften. 
  5. Add in the tofu spice mixture and mix well. 
  6. Cook around 5 minutes, until tofu starts to cook off some of its moisture. 
  7. Add mushrooms and peppers and continue to cook an additional 10 - 15 minutes, or until liquid has evaporated and mushrooms cook down. 
  8. While the scrambled tofu cooks, place the halved cherry tomatoes in the oven (cut side up) with a drizzle of oil and a sprinkling of smoked paprika and salt. Bake for 10-15 minutes until softened. 
  9. Add in spinach to the tofu mix and let it wilt down. 
  10. Mix through herbs, lime juice and Red Hot Firekraut. 
  11. Serve up with mashed avocado, roasted tomatoes and a good helping of Red Hot Firekraut for an extra spicy Scrambled Tofu. 
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