Vegan tofu scramble

Vegan Scrambled Tofu

An easy breakfast option for vegans, using turmeric. 

Servings 2 people
Author The Cook Republic (adapted)


  • 1 tsp olive oil (coconut oil)
  • 1 leek, trimmed, white par finely chopped
  • 2 garlic cloves, crushed
  • 500 g firm tofu, crumbled
  • 1/2 tsp ground turmeric
  • 1 tsp sweet paprika
  • 1 tbsp ground cumin
  • 60 ml coconut milk
  • 1 tsp sea salt flakes
  • 1/2 cup chives (chopped)


  1. Heat oil in a small skillet or wok on medium. Add leek, garlic and chilli. Sauté for a few minutes until leek starts to sweat and everything has softened. 

  2. Add the crumbled tofu to the wok. Add the spices, coconut milk and salt. Using a wooden spatula, start breaking up the tofu and mixing all the ingredients as you do so. Turn constantly to avoid sticking. Cook for 5-6 minutes until evenly mixed and heated through.
  3. Remove from heat. Top with freshly chopped chives and serve hot.

  4. If you love extra heat, add some chilli flakes.