Vegan Tofu Scramble, Avocado and Kale
Servings Prep Time
2 15 minutes
Cook Time
35 minutes
Servings Prep Time
2 15 minutes
Cook Time
35 minutes
  • 1tbsp coconut aminos(or 1/2 – 1 tsp brown miso paste)
  • 2tbsp nutritional yeast
  • 1/2tsp apple cider vinegar
  • 3tbsp almond or cashew milk(I like Plenish)
  • 1/2tsp ground turmeric
  • 1/2 tsp paprika
  • Pinch of Pink Himalayan or sea salt
  • Pinch of cracked black pepper
  • 250g firm tofu
  • 120g cherry tomatoes,
  • 3/4tbsp olive oil
  • 1tsp balsamic vinegar
  • 3sprigs fresh thyme(or 1/4 tsp dried)
  • 1tbsp extra virgin olive oil or coconut oil
  • 1/2small onion, finely chopped
  • 1 garlic clove, minced
  • 65g kale, cavolo nero or spinach, chopped
  • Salt and Pepper to taste
  • 1medium avocado
  • 1tsp sesame seeds
  1. Prepare the tofu marinade by mixing all the ingredients together in a bowl (coconut aminos, apple cider vinegar, nutritional yeast, almond milk, turmeric, paprika, salt and pepper).
  2. Squeeze the liquid from the tofu (I like to put it in a muslin cloth) but just enough so it doesn’t become a paste and can be broken into chunks. Crumble into the marinade. Leave to soak for at least 5 minutes, or overnight.
  3. Preheat the oven to 400F / 200C / 180C fan.
  4. Place the tomatoes on a non stick baking tray lined with greaseproof paper. Toss the tomatoes with the olive oil, balsamic, thyme and salt. Option to slice the tomatoes in half for more of a juicy slow roasted feel!
  5. Bake in the oven for 20 – 25 minutes until soft and slightly caramelised.
  6. Add the olive oil or coconut oil to a non-stick pan. Fry the onion for 2 – 3 minutes on a medium heat until soft. Add the garlic for 30 seconds and then the tofu and cook for 3 – 4 minutes. Add your choice of greens for 1 more minute.
  7. Serve the vegan tofu scramble in a bowl and top with roasted tomatoes, avocado, sesame seeds and a pinch of black pepper.