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Ready for an old favourite re-imagined? This version of the classic scramble uses tofu as a base. It’s spongy, crumbly and really satisfying.

If you are looking for a vegan scrambled egg on toast- this is going to fill that void in your life! It's a super scrumptious and easy plant based breakfast idea.



  • 1⁄2 small red onion
  • 1 garlic clove
  • 50g baby leaf spinach
  • 2 tbsp olive oil
  • 1 x 280g block extra-firm tofu
  • 2 tsp dairy-free butter, plus more for spreading
  • 1 tbsp nutritional yeast
  • 1 tsp ground turmeric
  • 1⁄2 tsp chilli flakes
  • 2 large or 4 small slicesgood-quality fresh bread
  • salt and black pepper


  1. 1.

    Large frying pan on a medium heat | Toaster or grill

    Peel and finely slice the onion and garlic | Roughly chop the spinach

    Add the olive oil to the pan | Add the onions and garlic and cook until the onions are well softened, about 10 minutes | Crumble the tofu into the pan along with the 2 teaspoons of dairy-free butter | Add the nutritional yeast, turmeric and chilli flakes and stir everything together | Cook for around 5 minutes | Season with salt and pepper

    Put the bread in the toaster or under the grill Add the spinach to the pan and stir until well wilted, another

    1–2 minutes | Taste again and season if necessary

    Take the toast out of the toaster or grill and spread it with dairy-free butter | Top it with the spinach and scramble, grind over some black pepper and serve immediately