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Tofu scramble with potato, spinach and shiitake hash recipe

Tofu scramble with potato, spinach and shiitake hash recipe

12 ratings

An easy, plant-based way to start the day, this hearty veg-packed brunch from chef Derek Sarno will keep you going all morning. If the combination of creamy tofu and crunchy sourdough wasn’t enough, golden-spiced potatoes, garlic mushrooms and plenty of fresh spinach make a crisp hash for the perfect finishing touch – along with a generous dollop of tangy mustard sauce. See method

  • Serves 4
  • 10 mins to prepare and 30 mins to cook
  • 464 calories / serving
  • Vegan
  • Vegetarian
  • Dairy-free


  • 396g pack firm tofu
  • 3 white potatoes (about 500g), diced
  • 240g pack baby spinach
  • 5 tbsp dairy-free spread
  • 1¼ tsp smoked paprika
  • 1 garlic clove, chopped
  • 2 x 125g packs shiitake mushrooms, sliced
  • 1 small leek, trimmed and cut into thin rings
  • 1 tbsp fresh thyme leaves
  • ½ tsp turmeric
  • ¼ tsp onion granules
  • 2 tbsp miso paste
  • 100g Oatly Creamy Oat Fraîche
  • 1 tsp Dijon mustard
  • 4 slices sourdough, toasted
If you don't have any leeks, try using spring or white onions instead

Each serving contains

  • Energy

  • Fat

    24g 34%
  • Saturates

    6g 29%
  • Sugars

    4g 5%
  • Salt

    1.4g 23%

of the reference intake
Carbohydrate 42.1g Protein 22g Fibre 7.8g


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  1. Drain the tofu and pat dry with kitchen paper. Wrap in more kitchen paper or a clean tea towel and put a weight on top (a heavy pan weighed down with tins is perfect) to dry it out.
  2. Meanwhile, bring a large saucepan of water to the boil, add the potatoes and simmer for 8-10 mins until al dente. Drain and rinse to cool a little. Set a large frying pan over a high heat and add the spinach. Cook until wilted, then transfer to a colander and squeeze out any excess water with a wooden spoon.
  3. Melt 2 tbsp spread in a second large frying pan. Add the potatoes and 1 tsp paprika, season and stir-fry over a medium-high heat for 10-15 mins until the potatoes are golden all over.
  4. Meanwhile, in the pan you used for the spinach, melt 1 tbsp spread and add the garlic, mushrooms, leek, thyme and some seasoning. Fry for 6-7 mins over a medium heat until softened. Stir in the spinach and tip the cooked potatoes on top. Set aside while you cook the tofu.
  5. Wipe out the frying pan used for the potatoes, then melt 2 tbsp spread over a medium heat. Crumble in the tofu, then add the turmeric, onion granules and ¼ tsp paprika. Cook, stirring, for 3 mins, then stir in the miso paste and cook for 2 mins, mixing well to evenly coat the tofu.
  6. Mix the Oat Fraîche with the mustard. Serve the tofu scramble on the toasted sourdough, with the shiitake hash and a dollop of the mustard sauce on the side.
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