Tofu Scramble

Print Recipe
Prep Time 10 mins
Cook Time 10 mins
Total Time 20 mins
Course Breakfast
Cuisine Modern
Servings 2



  • 1/2 teaspoon garlic powder
  • 3/4 teaspoon ground cumin
  • 1/4 teaspoon tumeric
  • 1/8 teaspoon paprika
  • 1 pinch salt
  • 1 pinch pepper
  • 1 Tablespoon water


  • 300 g firm tofu
  • 1 Tablespoon olive oil
  • 1/2 red capsicum chopped
  • 1/2 red onion chopped
  • 2 cup baby spinach roughly chopped

Suggested sides...

  • cherry tomatoes
  • baked pototoes
  • baby spinach
  • sour dough toast


  • Combine sauce ingredients and set aside.
  • Place tofu in a sieve with several sheets of paper towel. Cover with more paper towel and press firmly to extract excess liquid.  Once most liquid has been removed, tip tofu into a bowl and break into chunks with a fork.
  • Heat oil in a large pan and cook the onion and capsicum for 3 - 5 minutes.
  • Add baby spinach, toss to combine then empty pan into a bowl.
  • Return the pan to medium heat and add the tofu. Saute for 2 - 3 minutes.
  • Add sauce, gently stir and allow to cook for 5 minutes.
  • Return the cooked veges to the pan and lightly toss.  Serve immediately as is or with your choice of sides.


Credit: adapted with thanks from