Tofu scramble with kale and roasted mushrooms recipe

Tofu scramble with kale and roasted mushrooms recipe

6 ratings

Tofu steps in to replace eggs in this clever vegan tofu scramble recipe, which is loaded with earthy mushrooms, crunchy kale and finished with a dollop of hot sauce. Not only is it a fiery, flavour-packed start to the day, but it's high in protein, a great source of folate and low in salt and saturates, meaning there aren't many boxes it won't tick. See method

  • Serves 2
  • 5 mins to prepare and 20 mins to cook, plus drying
  • 236 calories / serving
  • Healthy


  • 200g firm tofu
  • 250g chestnut mushrooms, halved if large
  • 4 tsp olive oil
  • 1 small onion, diced
  • ½ tsp ground turmeric
  • 100g kale
  • squeeze lemon juice
  • 1 red chilli, seeded and sliced
  • vegan hot sauce or ketchup, to serve
If you don't have any kale, try using spinach

Each serving contains

  • Energy

  • Fat

    15g 21%
  • Saturates

    2g 12%
  • Sugars

    6g 7%
  • Salt

    0.6g 10%

of the reference intake
Carbohydrate 8.4g Protein 17.6g Fibre 4.8g


  1. Drain the tofu and pat with kitchen paper to remove excess moisture. Wrap it in a clean tea towel, put a heavy pan on top and leave to dry out until required.
  2. Preheat the oven to gas 6, 200°C, fan 180°C. 
  3. Put the mushrooms on a baking tray, drizzle with 1 tsp oil, season, then roast for 20-25 mins, until cooked and juicy.
  4. Meanwhile, put 2 tsp oil and the onion in a frying pan and cook gently for 8-10 mins, until soft. Add the turmeric and crumble in the tofu. Cook for about 2-3 mins, stirring. Add the kale, lemon juice and the remaining oil and keep cooking for about 5 mins, or until the kale wilts.
  5. Add the chilli and cook for a further 4-5 mins. If you want your tofu to be a bit drier, keep cooking gently, stirring often, until it is cooked to your liking. Serve the tofu scramble with the mushrooms and a dollop of vegan hot sauce or ketchup.

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