Epic Scrambled Tofu


I am a big fan of hearty breakfasts. Especially a late one on the weekend after a good yoga or beach session.

One of the cafes on Bondi had the best scrambled tofu, that I would order every week. (They made theirs with soy sauce, which was so yummy, but since I eat a lot of tamari flavours in my dinners, I wanted to make something similar but with a twist. Always use organic tofu when cooking with it, and yeast seasoning is a great source of B vitamins.


  • 600 grams silken tofu - drained

  • 2 celery stalks

  • 2 garlic cloves

  • 1/2 brown onion

  • 1/2 cup of cauliflower, broken/chopped up into tiny pieces

  • 1/3 cup nutritional yeast seasoning

  • 2 tablespoons chopped dill

  • 1 teaspoon salt

  • Dash of oil

  • OPTIONAL - side of greens and/or chilli and/or hummus


In a large fry pan, heat a little oil, add the garlic, onion, celery and cauliflower. Cook ,stirring, for a 3 minutes, allowing the onion and celery to soften and brown a little. Add the tofu, yeast and salt and mix it around. Cook for 3-5 minutes. If a lot of water comes out, just tip it out, or use a spoon to get rid of it.

Before serving mix through the dill. (And chilli if you fancy!)

Add pepper to serve on your favourite piece of toast with a side of greens or hummus.

We love the bread Spring Wholefoods sprouted pumpkin and turmeric! If you haven’t tried a sprouted bread, I highly recommend giving one a go - they are found in the fridge section at supermarkets or health food stores!