Spanish Tofu Scramble

  • Author: Siobhan Llinos Gale
  • Prep Time: 2 minutes
  • Cook Time: 15 minutes
  • Total Time: 17 minutes
  • Yield: 2 1x
  • Category: Brunch
  • Method: Frying
  • Cuisine: Spanish


A delicious Spanish style vegan ‘egg’ scramble



  • 280g of extra firm tofu
  • 1 tsp of turmeric powder
  • 1/2 tsp of curry powder
  • 2 tbsp of olive oil
  • 1/2 tsp of black salt
  • 1/2 tsp of pepper
  • 4 chorizo shroomdogs
  • 1/2 a red pepper
  • 1/2 a yellow pepper
  • 10 cherry tomatoes
  • 1 whole onion
  • 1 handful of spinach


  1. Heat your frying pan and 1 tbsp of olive oil over a medium heat.
  2. Dice your onion and add to the pan until browned.
  3. Slice your chorizo shroomdogs into rounds and add to pan with onions. Let them cook until slightly browned (a few minutes).
  4. Prepare your tofu by crumbling it into a bowl and adding your spices and oil. Stir to coat evenly and colour the tofu a nice egg like yellow.
  5. Add your tofu mix to the plan and cook for 5 minutes stirring frequently.
  6. Cut your pepper into small chunks, slice the tomatoes in half and add to the pan also with the spinach.
  7. Cook everything for a further 5 minutes or so until veggies are soft and tofu slightly golden brown.
  8. Serve alone, with toast or as part of a full vegan breakfast and enjoy.

Keywords: Tofu scramble, Brunch, Breakfast, Egg free, Vegan

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