Skip to content
Tofu scramble with mushrooms and tomatoes recipe

Tofu scramble with mushrooms and tomatoes recipe

66 ratings

In partnership with British Heart Foundation

A colourful, vegan take on a classic English breakfast, this quick and healthy meal pairs a simple tofu scramble with grilled tomatoes, mushroom, baked beans and spinach for a vegan fry up. To make the scramble, crumble the tofu into pieces and fry with garlic. See method

  • Serves 4
  • 5 mins to prepare and 20 mins to cook
  • 378 calories / serving
  • Healthy
  • Vegan
  • Vegetarian
  • Dairy-free


  • 2 x 396g packs firm tofu
  • 250g pack large flat mushrooms
  • 4 tsp olive oil
  • 4 salad tomatoes, halved
  • 4 garlic cloves, crushed​
  • ½ tsp ground turmeric
  • 420g tin baked beans
  • 200g baby spinach
  • 4 slices crusty bread, toasted
  • plant-based spread (optional)

Each serving contains

  • Energy

  • Fat

    13g 18%
  • Saturates

    2g 11%
  • Sugars

    9g 10%
  • Salt

    1.3g 22%

of the reference intake
Carbohydrate 37.5g Protein 26.8g Fibre 9g


  1. Drain the tofu and squeeze out any excess liquid. Transfer to a bowl and crumble into small pieces; set aside.
  2. Heat a griddle pan over a medium-high heat. Season the mushrooms and drizzle with 1 tsp oil. Cook, stalk up, for 2 mins; turn and cook for a further 3 mins. Set aside; keep warm.
  3. Drizzle the tomatoes with 1 tsp oil; season. Cook, cut-side down, on the griddle pan without moving them for 2 mins, or until marked by the griddle lines. Turn and cook for 2 mins more. Keep warm with the mushrooms.
  4. Heat 1 tsp oil in a large nonstick frying pan over a medium heat. Stir-fry half the garlic for 1 min, then add the tofu and stir-fry for 3 mins. Add the turmeric and stir-fry for another 2-3 mins until mixed in. Season; remove from the heat. Put 300g into a sealable container and use for Tex-Mex bowls recipe. 
  5. Meanwhile, heat the beans to pack instructions. Heat the remaining oil in the frying pan and cook the remaining garlic for 1 min, adding the spinach in batches to wilt; season.
  6. Divide the tofu, tomatoes, beans, mushrooms and spinach between 4 plates. Serve with the toast, buttered with the spread, if you like.

See more Breakfast recipes

You may also like

Be the first to comment

Before you comment please read our community guidelines.