This dish using tofu is so versatile that you can have it for breakfast as a meal in itself, enjoy it a little more extravagantly for brunch with a few more additions and even enjoy it for lunch or dinner as a tasty filling to your jacket potato accompanied with a side salad.

Tofu is a good source of protein and contains all eight essential amino acids. It is also an excellent source of iron and calcium.

Serves 4


1 block of firm tofu: scramble in a bowl with a fork
1/2 green pepper: cut into small pieces
1/2 red pepper:  cut into small pieces
1/2 yellow/orange pepper: cut into small pieces
1 cup fresh spinach
2 avocados: sliced
2 vine tomatoes: sliced
1/4 tsp turmeric
1/4 tsp black salt (this in an Asian/Indian herb which is salty however has a pungent smell to it that gives off that ‘eggy’ smell to create a scramble egg style dish.  It is healthy, natural and tasty and can be found online)
Pepper to taste
2 tbsp olive/coconut oil


  1. In a frying pan, add the oil and gently start to sauté the scrambled tofu.  This will take about 5/6 minutes to start to cook and colour slightly
  2. Add the peppers and continue to cook for a further 5 minutes until the peppers become slightly tender
  3. Add the herbs and cook the mix for a further 10 minutes
  4. On serving plates, add equally the sliced avocado, tomatoes and spinach before dishing out the tofu scramble


–  Add spinach & tomatoes whilst cooking the tofu scramble
–  To make this dish a more filling complete meal, add sautéed mushrooms, home made baked beans and if you eat bread, it goes well with toasted wholegrain sourdough bread

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