This recipe for spicy scrambled tofu tastes absolutely banging and is totally vegan. Ready in under 10 minutes, it’ll immediately become your go-to spicy scrambled tofu recipe, we promise!

For my sins, I don’t eat eggs (well, in cake mixture, but that’s different…). I know it’s controversial and it’s not through a lack of wanting to and trying but I just really dont.like.them – fact. So, when I started playing around with scrambling tofu and then adding amazing spices, I finally felt like I had a breakfast that could compete with my other half’s scrambled eggs.

If you’re after a scrambled tofu recipe that’s spicy, sweet and full of fresh, raw ingredients, then this is for you. It’s great for breakfast, lunch, or even dinner. It also acts a bit like the enviable way an egg dish works, when you can throw everything and anything in your fridge or pantry into it! I’ve added kale, chorizo, lentils, mushrooms and more – whatever you fancy or have to hand can be chucked in with great results. Trust your gut and swap things up if it takes your fancy, otherwise just stick to this super-simple spicy scrambled tofu recipe.

Ingredients
1 pack of tofu 396g, drained and crumbled – I use Caldron’s Organic Tofu
1tbsp olive oil
1 red onion, finely sliced
1 garlic clove
1 inch ginger, grated
1tsp ground coriander
1tsp garam masala
1tsp turmeric
1 chilli, finely chopped
Handful mixed cherry tomatoes, quartered
2 large handfuls spinach
Handful fresh coriander, chopped
Salt and pepper, to taste
To serve:
Dollop of humous – I absolutely love Yarden’s Houmous or you can whip up your own Homemade houmous.
Slice of toast of your choice

Method

1. Make sure the tofu is well drained and leave it on some paper towel.

2. Heat the oil in a frying pan then add the onions and cook until translucent – about 3-4 minutes. Add the garlic and ginger and stir through for one minute.

3. Add the tofu and cook for 2-3 minutes, then add the coriander, garam masala, turmeric and chilli. The mixture will start to smell amazing at this point!

4. Pop the spinach and allow to wilt, and increase the heat to make sure any water from the spinach comes out. Finally add the chopped tomatoes and heat through for another minute. Season to taste.

5. Serve with the fresh coriander sprinkled over it. I like to serve it with a dollop of houmous, but I eat humous with anything! It’s absolutely delicious on its own too.

Try more spicy recipes: Chana Dhal with spicy roasted vegetables recipe; Bombay omelette and Satay and tofu veggie skewers