Green Scrambled Tofu (vegan, high-protein)
If you’re looking for a quick, satisfying savoury breakfast, this creamy green scrambled tofu is a recipe worth adding to your regular rotation.
Instead of the usual tofu scramble, this version uses a blended sauce made from silken tofu, tahini, spinach, nutritional yeast, and miso to create an incredibly creamy texture and deep savoury flavour. When folded through crumbled tofu, it transforms into a rich, comforting scramble that pairs perfectly with toast, avocado, and roasted tomatoes, or whatever veg you fancy.
It’s a simple recipe that comes together in under 15 minutes, making it ideal for busy mornings, relaxed weekend brunches, or even a quick lunch.
Alongside being delicious, it’s also packed with lots of plant protein and nourishing ingredients, helping keep you full and energised throughout the morning.
Why You’ll Love This Green Scrambled Tofu Recipe
High in plant protein – tofu and nutritional yeast make this a filling and satisfying meal.
Ultra creamy – the blended silken tofu and tahini create a rich, smooth texture.
Quick and easy – ready in around 15 minutes.
Balanced and nourishing – includes protein, healthy fats and greens.
Great for using up spinach – perfect for that slightly wilted bag that’s hiding in the back of your fridge.
What You’ll Need To Make The Vegan Scramble
Firm or extra-firm tofu – provides the classic scrambled texture and plenty of plant protein.
Silken tofu – blends into the sauce to create an ultra-creamy consistency.
Tahini – adds healthy fats and a subtle nutty richness.
Nutritional yeast – gives the scramble its savoury, cheesy flavour while adding extra nutrients.
Miso – brings umami depth that enhances the overall flavour.
Spinach – blended into the sauce for colour, micronutrients, and an easy way to add greens.
Lemon juice – provides brightness and acidity that balances the richness of the tahini and tofu, lifting the overall flavour.
Black salt (kala namak) – provides the signature eggy flavour that makes tofu scramble taste more like traditional scrambled eggs.
Tips for the Best Scrambled Tofu
Blend the sauce until smooth – This ensures the sauce coats the tofu evenly and creates the creamiest texture.
Add black salt at the end – Kala namak loses some of its flavour when heated, so stirring it in last gives the best eggy taste.
Don’t overcook the tofu – Cook just until heated through and slightly thickened to keep the scramble creamy.
Serve straight away – Scrambled tofu tastes best when freshly cooked.
How to Adjust This Scrambled Tofu Recipe
Swap the veggies – Mushrooms, asparagus, rocket and kale would all pair well with this.
Make it spicier – Top with chilli flakes, fresh chilli, or hot sauce.
Swap the greens – Kale or chard can be used instead of spinach.
No black salt? – Regular salt will still work, though you’ll miss some of the eggy flavour.
Storage Tips
This scramble is best enjoyed fresh, but leftovers can be stored in the fridge for up to 2 days.
Reheat gently on the stove or in the microwave. If it thickens too much, add a splash of plant milk to loosen the texture.
Check out the recipe reel below by clicking the play button!
Green Scrambled Tofu (vegan, high-protein)
A creamy scrambled tofu made with tahini, silken tofu, spinach, and nutritional yeast. This savoury vegan breakfast is rich in plant protein, full of flavour, and ready in under 15 minutes.
Ingredients
- 1 tbsp olive oil
- 200g firm or extra firm tofu
- 100g silken tofu
- 1/4 cup soy milk
- 1/4 cup nutritional yeast
- 1 tbsp tahini
- 1 tsp miso
- 2 tsp lemon juice
- 1 packed cup raw spinach
- 1/2 tsp garlic powder
- 1/3 tsp black salt (kala namak)
- black pepper
- roasted cherry tomatoes
- sliced avocado
- buttered toast
- parsley
- chilli flakes
Instructions
- Add the silken tofu, soy milk, nutritional yeast, tahini, miso, lemon juice, spinach, and garlic powder to a small blender and blend until completely smooth. Add a splash more milk if needed to get everything moving.
- Heat the olive oil in a pan over medium heat and crumble in the firm tofu. Cook for 2–3 minutes, stirring frequently.
- Mix through the creamy green sauce and continue to cook for a few more minutes to heat through, and so it thickens slightly but is still creamy.
- Turn off the heat and season with black salt/kala namak and black pepper to taste.
- Serve with buttered toast, roasted cherry tomatoes, sliced avocado, parsley, and a sprinkle of chili flakes, or whatever you fancy!
