Spicy Tofu Scramble

     This vibrant vegan tofu scramble offers a flavorful, plant-based alternative to scrambled eggs while remaining light, nutritious, and satisfying. Packed with colourful vegetables, aromatic spices, and protein-rich tofu, the dish provides a balanced combination of fibre, plant protein, and essential nutrients. With its low fat and low sugar profile, this recipe fits well within a healthy eating pattern and can be enjoyed as a wholesome breakfast, brunch, or light meal.

     The blend of curry powder, cumin, mustard seeds, and turmeric gives the dish a warm, aromatic flavor, while mushrooms, peppers, and spring onions add texture and nutritional value. Silken tofu creates the signature “scrambled egg” texture while keeping the recipe completely dairy-free and vegan. Finished with fresh dill, this dish delivers both taste and nourishment, making it a simple yet delicious way to incorporate more plant-based foods into everyday meals.

    Ingredients

• 2 tsp medium curry powder
• 1 tsp cumin seeds
• 1 tsp black mustard seeds
• 1 tsp ground turmeric
• Low-calorie cooking spray
• 500 g baby button mushrooms, halved or sliced
• 3 peppers (any colour), deseeded and roughly chopped
• 6 spring onions, sliced
• 1 cm piece fresh ginger, peeled and grated
• 2 garlic cloves, finely chopped
• 1 red chilli, deseeded and finely chopped
• 2 × 350 g packs plain silken tofu
• Fresh dill, chopped (to serve)
• Black pepper, to taste