• Positively Chronic Travels

Plant based scrambled tofu

🧡 This recipe is a totally plant based alternative to scrambled eggs, that is packed with heaps of nutrients, protein and all ingredients have anti-inflammatory properties

😍 Sometimes tofu can be bland, so flavouring is key; and this combination is absolutely divine

🌟Vegan, gluten free and oil free recipe!

⏱ Ready in just 10 minutes 
& serves 2


1 pack silken tofu (usually 300-350g) I use Clearspring

3 tbsp soy sauce (tamari for GF)

5 tbsp nutritional yeast

1/8th tsp turmeric powder

Toast of your choice


🍳Add the soy sauce to a hot non-stick pan followed by the silken tofu. With a spatula, separate the block into ~4/6 smaller chunks. Don’t break it up too much as it gets softer and breaks up as you mix and cook it gradually. Stir in the turmeric

Once the soy sauce has evaporated add 3 tbsp nutritional yeast, keep mixing on a mid-high heat for a few minutes, sprinkle on the last 2 tbsp nutritional yeast and stir in. The tofu should have broken down now to the texture of scrambled eggs.

Serve on toast with smashed avocado, or just the tofu! 🥑 Serving suggestion pictured below using gluten free Pure Grain Bread and Bfreefoods Pitta Bread

📌 Save for later for a filling spoonie & allergy friendly breakfast/brunch ready within 10 minutes!

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