Tofu Scramble

A colourful dish to kickstart your day

Especially great for vegans, or for those days that you’ve ran out of eggs at home.

Credits: Dietitian Jowynna Yeo

Print the recipe! Tofu-Scramble

Key facts

Preparation: 10 mins
Cooking: 15 mins
Total: 25 mins
Serves: 2


  • 1 pack firm tofu (300g), patted dry
  • 1 tablespoon High Oleic Organic Sunflower Oil
  • 1 clove Organic Morado Garlic, minced
  • ½ Organic Red Onion, diced
  • ½ cup Organic Grey Oyster Mushroom
  • ½ cup Organic Carrots, diced
  • 1 cup Organic New Zealand Spinach, chopped
  • ½ Organic Tomato, diced
  • ½ teaspoon Organic Turmeric Powder
  • Salt & pepper to taste


  1. In a non-stick pan, heat up sunflower oil on medium heat and sauté the garlic and onions until fragrant and onions turn translucent while garlic turns to a light golden brown.
  2. Add in mushrooms, tomatoes and carrots and sauté for another 3 minutes.
  3. Next, add in tofu into the pan and crumble it into small pieces using a spatula. Sprinkle salt, pepper and turmeric powder evenly to coat the scramble. Stir fry for approximately five minutes.
  4. Lastly, add in spinach and stir fry until the spinach is wilted and a bright green colour is achieved.
  5. Serve on its own or on a slice of toast. Enjoy!
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Tofu is a great vegetarian / vegan source of protein. In fact, a pack of firm tofu (300g) has the protein content of 2 large eggs!

Not only its high in protein, it also contains all the essential amino acids our body needs in addition to various vitamins and minerals.

The ingredients!

Featured on ‘Taller & Smarter Kids’

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