This vegan scramble uses cumin, oregano, smoked paprika, turmeric, onions and garlic to flavour it. The secret ingredient is 'cheesy' nutritional yeast.

Tofu, Tomato And Kale Scramble

Look at those colours! I’m taking this photo from inside our new flat and I’m particularly excited that the rug matches the rocket on the plate. My two favourite colours are red and green so this makes it doubly exciting and with the turmeric in this staining the tofu yellow, it’s a complete hat trick of traffic light colours!

Anyway, enough about the colours, let’s discuss the flavours. I’ve used cumin, smoked paprika and oregano to flavour this, and a dash of turmeric for colouring (does anyone actually know what turmeric adds to the taste?!) This is a very vegetable-heavy tofu scramble, so if you wanted just straight-up tofu scramble then eliminate the tomatoes and the greens and double the tofu quantity. It’s a great recipe for using up what’s in the fridge; spinach and pepper work particularly well too. I used some kale and cherry tomatoes which needed eating, and handful of rocket with a squeeze of lemon juice on the side. I ate it with an oat-flour pancake, but it’s also great inside a tortilla wrap or on toast (or just on its own). If you’re feeling really adventurous, you can make some homemade baked beans as an accompaniment but if you think that might be a bit far, a squirt of ketchup would be nice too.

One more thing: I’ve used nutritional yeast which, although it’s a pain to get hold of, is really worth it! Despite smelling and looking like fish food, it gives a rich and almost cheesy taste to a recipe, and is just perfect for this scramble dish. You can buy it in Waitrose (of course) but I get mine online! If you need another reason to convince you, it’s a very good source of B-vitamins and is a complete protein which contains all nine of the essential amino acids.

Tofu, Tomato And Kale Scramble
Serves 2
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Prep Time
10 min
Cook Time
20 min
Prep Time
10 min
Cook Time
20 min
  1. 1 tbsp olive oil
  2. 1 onion, chopped
  3. 3 garlic cloves, chopped
  4. 1 tbsp dried oregano
  5. 1.5 tsp cumin
  6. 1.5 tsp smoked paprika
  7. 3/4 tsp turmeric
  8. 3/4 tsp salt
  9. 1/3 tsp freshly ground black pepper
  10. 400g tofu
  11. 50g kale, finely chopped
  12. 100g tomatoes (1 large or 5 cherry)
  13. 60ml vegetable stock
  14. 1 tbsp soy sauce
  15. 2 tbsp nutritional yeast
  1. Heat the oil in a frying pan or wok over a medium heat
  2. Add the onion and fry for around 5-10 minutes, until soft
  3. Add the garlic and fry for a further minute
  4. Add the oregano, cumin, smoked paprika, turmeric, salt and pepper and fry for another minute
  5. Crumble the tofu in to the pan, and add the kale, tomatoes and stock. Cook for about 10-15 minutes, until the kale has softened and the excess liquid has cooked away. Stir frequently during this process, making sure that the tofu isn't sticking to the pan, but also being careful not to break up the tofu too much.
  6. Now, stir in the soy sauce and nutritional yeast and cook for a final minute.
  1. For a spicier version, add some fresh chilli in with the garlic or some dried chilli with the other dried spices.
A soy bean field in Iowa during autumn, as the landscape begins to change

A soy bean field in Iowa during autumn, as the landscape begins to change: captured by Rich Herrman


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