Scrambled Tofu

2 Jun
Scrambled Tofu

Scrambled Tofu

This quick fix, high protein meal provides lots of energy to get you through the day. It’s great for breakfast, or in wraps or sandwiches. Scrambled tofu is the vegan equivalent to scrambled eggs.

When I use virgin coconut oil to make this dish it gives it a subtle sweetness and  a unique, delicious flavour. It’s amazing the difference the type of oil used makes in the end result. Try it out to see which one you prefer for this dish, although virgin coconut oil is my preferred choice for cooking and extra virgin olive oil, i prefer to use for uncooked, raw and living dished to maintain the nutrient content in the oil.

Seasoning peppers have a distinct aroma that would have anyone second guess which type they picked up once they start slicing. With a resemblance to the scotch bonnet/habernero in colour and aroma, they are much smaller and are not hot at all. They are, as the name suggests, full of a magical flavour that literally transforms your pot.

seasoning peppers

Seasoning peppers

I haven’t seen them much outside of the islands so unless you have a Caribbean food store near you they may be hard to find. I was blessed to hand-pick these pictured here from our organic farm at the back of the Choose Life and Wellness Cottage. You can cook them with or without the seed.

Serves 4


  • 1 block            firm tofu
  • ½ medium    onion, chopped finely
  • 7                      seasoning peppers, deseeded, chopped finely
  • 1 clove            garlic crushed or grated
  • 3-4 Tbsp        extra virgin olive oil/virgin coconut oil
  • 1 tsp               basil
  • 1 tsp               thyme
  • ½ tsp             paprika
  • 1/8 tsp           turmeric/curry powder, for colour, optional
  • 2 Tbsp           nutritional yeast
  • 1 tsp               Liquid aminos/ Tamari sauce, optional
  • to taste          sea salt, optional
  • to taste          cayenne, optional
  • to taste          white pepper, optional
  •                         water, optional


Crumble or grate tofu into a bowl. Heat oil in a skillet. Add onions and peppers. Cook for 3 minutes. Add tofu and mix in all dry ingredients except cayenne. Add tamari/Liquid aminos and salt if required. Cook for 3-4 minutes. To soften scramble, add a little water at a time until you get the consistency desired. Turn off heat. Add garlic and mix well.  Season with a dash of cayenne pepper to taste. Serve with steamed broccoli, and whole grain toast.

Scrambled Tofu

Scrambled Tofu


  • Mushrooms: Add 1 cup of sliced mushrooms to the onions and peppers.
  • Zucchini/courgettes: Dice 1 zucchini into small cubes and saute with onions and peppers.
  • Spinach: Add 1 cup of baby spinach after adding garlic and cover until spinach wilts. Mix well.

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