Vegan scrambled tofu

Vegan scrambled tofu

Clearspring are celebrating 30 years of their incredible Japanese-inspired range. As part of their celebrations, they’ve kindly shared a recipe for scrambled tofu with us. This vegan scrambled tofu recipe is the perfect way to start your day, paired with slices of sourdough and topped with fresh organic greens.

Scrambled Tofu

Serves: 2


  • 1 pack Clearspring Silken Tofu
    1tsp Clearspring Coconut Oil
    1 tbsp Clearspring Yaemon Tamari Soya Sauce
    1 tsp Turmeric Powder
    1 tsp Cumin Powder
    1 tsp Lemon or Lime Juice
    a pinch of Black Pepper


  • a pinch of Chilli Flakes or Powder
    a handful of Kale or any other green vegetables
    1 clove of Garlic – chopped
    a handful of Fresh Coriander
    2 slices of Toasted Bread


Wash the kale ( and any other vegetable you use ) and leave to one side.

In a frying pan, add the coconut oil, chopped garlic and all the spices (excluding the chilli flakes) on low-medium heat for a couple of minutes.

Add your veg and cook until they start to wilt and soften. If you are using carrots or any hard vegetables, put the lid on with 1tbsp of water and let the vegetables cook until soft.

Drain the tofu from the pack and place it on top of the vegetables. With a wooden spoon, break the tofu into your ideal size. Now mix everything together until you can see the tofu picking up the turmeric colour. Let everything cook for a couple of minutes. Add the chilli flakes or powder if you like a spicy kick.

Enjoy with a squeeze of lemon or lime juice and serve immediately. You can enjoy this on its own or with a slice of toast.

Recipe created by Lisa Dawson.

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