Tofu Scramble, Casa Adora — A High Protein Breakfast Without the Eggs

A tofu scramble is what breakfast looks like on the days when eggs alone aren't enough. Crumbled firm tofu, turmeric, pimentón picante, garlic and spring onions — on the table in ten minutes, on buckwheat sourdough toast, with enough protein to actually see you through to lunch.

What Is a Tofu Scramble?

A tofu scramble is exactly what it sounds like — firm tofu crumbled and cooked in a hot pan with seasoning until it resembles scrambled eggs in texture and, with the right spices, in colour too. It is not a substitute for eggs in the way that phrase usually implies compromise. It is a different thing that happens to occupy the same place on the plate — and at 150g of firm tofu it delivers around 12g of protein before the toast, the hummus and the kefir alongside have done their work.

It is also one of the fastest breakfast dishes in the Casa Adora kitchen. Ten minutes from pan to plate.

Tofu Scramble — The Recipe

Ingredients — serves 1

• 150g Mori-Nu firm tofu
• 1 tbsp olive oil
• 1 garlic clove, finely chopped
• ½ tsp turmeric
• ½ tsp pimentón picante
• 2 spring onions, finely sliced
• Sea salt and black pepper
• 2 slices buckwheat sourdough, toasted
• Hummus, to serve
• A squeeze of lemon to finish

Method

Crumble the tofu — Remove from the pack and pat dry with kitchen paper. Crumble directly into the pan with your hands — rough, uneven pieces are better than uniform crumbs. You want texture.

Cook — Heat the olive oil in a pan over medium-high heat. Add the garlic and cook for 30 seconds until fragrant. Add the crumbled tofu, turmeric and pimentón picante. Stir and press the tofu into the pan, letting it catch slightly on the base — this is where the colour and flavour develop. Cook for 4–5 minutes, stirring occasionally.

Season — Add the spring onions, season generously with salt and black pepper, and stir through. Taste and adjust.

Serve — Spread the toasted buckwheat sourdough generously with hummus. Pile the tofu scramble on top. Finish with a squeeze of lemon and eat immediately.

TFC Notes

The tofu: Mori-Nu firm is shelf-stable, available online, and the right choice here — low water content means it browns rather than steams. No pressing needed.

The colour: Turmeric does the work. Half a teaspoon gives the scramble a warm golden colour that reads as egg-like without trying too hard. More than that and it tastes of turmeric rather than everything else.

The heat: Pimentón picante brings a gentle background warmth. If you want more fire, add a pinch of chilli flakes with the garlic.

The protein: 150g firm tofu delivers around 12g protein. With two slices of buckwheat sourdough, a generous spread of hummus and a glass of kefir alongside, you are at roughly 22–24g — as close to the 30g breakfast target as this plate gets without adding eggs. On days when you want to close the gap entirely, a soft-boiled egg on the side does it.

The platform: Buckwheat sourdough is the right vehicle — nutty enough to stand up to the turmeric and pimentón, substantial enough to carry the scramble. Plain sourdough works too.

Vegan: This tofu scramble is fully plant-based as written. Check your sourdough ingredients if that matters — some contain milk.

Triple 30: Plants in this bowl — soy (tofu), buckwheat, chickpeas (hummus), sesame (hummus), garlic, spring onions, turmeric, pimentón, lemon. Nine plants at breakfast without trying.

This tofu scramble recipe is part of my Tofu Recipes and Veg, Fruit & Pulses collections. It also features in my Gut Health Recipes hub.

Find more recipes and food adventures here.

Wonky photos, proper food, genuine adventures — The Flexible Chef