Basic Tofu Scramble
Recipe type: Breakfast
Prep time: 
Cook time: 
Total time: 
Serves: Serves 3-4
After years of experimenting, this recipe has become my go-to for simple, satisfying and sinlessly savoury tofu scramble.
  • 1 block of organic extra firm tofu (12 oz or 340 g), drained and crumbled
  • 1 small red onion, finely chopped
  • 1 tsp of coconut oil (or cooking oil of choice)
  • 1 tbsp liquid aminos or ½ tbsp soy sauce
  • ¼ cup of nutritional yeast
  • 1-2 tsp ground turmeric powder
  • ½ tsp curry powder
  • ½ tsp black salt (kala namak)
  • 1 clove of garlic, crushed
  • ½ cup of water
  • ¼ cup vegan cooking cream
  • Ground black pepper to taste
  • Chopped fresh herbs to serve
  1. To a medium frying pan or wok, add the oil and onions. Saute on medium heat , stirring frequently for 2-3 minutes until slightly browned.
  2. Add in the crumbled tofu, liquid aminos, nutritional yeast, turmeric, curry powder and black salt. Stir through until all the seasonings are well incorporated. Add the water and lower the heat, allowing the mixture to simmer and cook through for 5 minutes, making sure to stir from time to time to avoid sticking (feel free to add a little more water as needed).
  3. Once the tofu mixture has reduced, add in the cooking cream, garlic and black pepper. Cook for a further 1-2 minutes.
  4. Taste for seasonings and adjust as needed. Serve with fresh herbs and sides of choice.
You can use cashew cream, oat cream, or even canned coconut milk in place of the cooking cream
The water added to the recipe is intended to help infuse the flavouring/spices into the tofu. You don't want it to be too watery as a final product!
Recipe by One Arab Vegan at