Susan Hart Recipe: Tofu Scrambled Eggs

To continue the celebration of World Vegan Month what better way to start the day than with tofu scrambled eggs.  

Tofu is a great low fat, low cholesterol and high protein ingredient. It is also low in calories; the range depending on the brand is between 60-100 calories per 100g.  The addition of turmeric not only makes this dish the usual ‘eggy’ yellow colour but the anti-inflammatory properties of this spice have been well documented.

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It is also currently being studied for its potential affect on Alzheimer disease and diabetes.

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150g silken or firm tofu; they have very different textures so choose the one that you like best1tsp coconut oil

½ tsp turmeric

small pinch of salt

¼ teaspoon mustard – I like wholegrain

large pinch of black pepper

1 tsp nutritional yeast

splash lemon juice

silken-tofuDrain the water from the tofu; melt oil in a non stick pan.

If you have firm tofu you will need to press the water out by using a heavy object such as a book


Slice the tofu thinly, add to the pan and cook on medium heat for 3 minutes until the tofu browns. Keep turning the tofu to stop it catching

Add the rest of the ingredients and cook for another few minutes until the tofu egg is brown and crispy

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Serve with some grilled tomatoes, mushrooms or baked bean

Or add to stir-fried veggies and cooked brown rice for a vegan ‘egg’ fried rice



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