Print Recipe

Scrambled Tofu

Prep Time5 mins
Cook Time10 mins
Total Time15 mins
Course: Breakfast
Keyword: gluten free, vegan
Servings: 2 people
Author: Priyansh Parekh


Scrambled Tofu

  • 300 gms Tofu
  • 1 tbsp Olive Oil
  • 1 tbsp Soy Sauce
  • 2 tsp Turmeric Powder
  • 2 tsp Black Salt
  • 2 tsp Chilli Flakes or more, I won't judge
  • 1 tsp Cumin Powder
  • 1 tsp White Pepper
  • Salt to taste

Kale Salad

  • 1 handful Washed Kale
  • 2-3 Sundried Tomatoes
  • 2 tsp Lime Juice
  • 1 tsp Salt

Rye Bread Toast

  • 4 Slices Rye Bread


Scrambled Tofu

  • Heat a pan with oil saute all the spices for a minute.
  • Add crumbled tofu and soy sauce.
  • Mix together for 3-5 minutes.

Kale Salad

  • Mix kale and salt by massaging the kale for 1 minute.
  • Once kale is soft and broken down, add lime juice and chopped sundried tomatoes.
  • Toss and set aside.


  • Toast the rye bread slices.
  • Add the scrambled tofu on the toast followed by the kale salad.
  • Take it a step further by drizzling it with balsamic vinegar.