Scrambled Tofu


I know some people tend to find Tofu a bit ‘bland’. That’s usually because they’ve over cooked it or/and they haven’t seasoned it! Tofu is a great ingredient to be marked by any flavour and just like any kind of food if it’s not cooked properly; it won’t taste very nice!Scrambled Tofu


1 teaspoon of ground cumin

1 teaspoon of turmeric

1 teaspoon of dried thyme

Sprinkle of curry powder – OPTIONAL

Sprinkle of cracked pepper

½ teaspoon of sea salt

¼ cup of water

2x packs of firm tofu

1/3 cup of Nutritional yeast

2 large cloves of minced garlic

Olive oil for the pan (1-2 tablespoons)

Sprinkle of Cracked Pepper


Preheat a large pan with olive oil and saute the garlic. Whilst this is heating up (be careful not to go to high, keep it on about medium heat) blend together all the spices in a separate bowl/jug and set aside.

Tear the tofu apart in cube size pieces and add to garlic & oil. Continually stir and break down the tofu ensuring none of it sticks to the pan. Do this for approx 8-10min.

Once the Tofu starts browning up and breaking down turn the heat up as the water should be cooking out of it. If the tofu seems dry and sticking to the pan add a tablespoon at a time of water.

Now add the spices and continue to mix. Turn the heat down just a little bit and add the nutritional yeast.

Turn heat down to a simmer and add pepper letting it simmer for approx 3min.

Serve with your favourite sides (Mushrooms, spinach, capsicums, throw them in with the tofu or serve on the side) I heated 2 tomatoes up by ‘grilling’ them lightly on the pan and stuffed them with the tofu. Parsley was a nice add to it too!