Tofu Scramble

Serves 2
Time 40 minutes


2 bunches cherry tomatoes on the vine

1 tbsp extra virgin olive oil

1 block extra firm tofu

2 tbsp nutritional yeast

1 tsp turmeric

½ tsp paprika

1 tsp dijon mustard

1 tsp garlic powder

1 tsp onion powder

1/2 tsp black pepper

1 1/4 tsp black salt

2 tbsp oat milk


To serve

1 avocado, sliced 

1 bunch chives, chopped

2 wholegrain wraps


Preheat the oven to 180°C.

Place tomatoes on the vine on a baking tray and cook in the oven for 30 minutes.

In a bowl mash the tofu with a fork but leave some bigger chunks.

In another bowl mix the nutritional yeast, turmeric, paprika, dijon mustard, garlic powder, onion powder, salt and pepper. Add oat milk to make a paste.

In a large frying pan heat extra virgin olive oil and add the tofu and fry for 3-4 minutes or until lightly browned.

Add the seasoning paste and fold it in. 

Fry it until it becomes the desired consistency.

To serve, layer in a wholegrain wrap with oven-baked tomatoes, avocado slices and chives.