Scrambled Tofu

Online Recipe Book by Jade Mottley

Serves: 1

Prep: 5 mins

Cook: 15-20 mins

Nutrition per serving:

229 kcals 12g Fats

9g Carbs 21g Protein

  • Low Carb (under 20g per serving)

  • Quick Meal (under 30 minutes)

  • High Protein (over 20g per serving)

  • Gluten / Dairy Free

  • Vegetarian


  • 1 tsp. coconut oil

  • ½ onion, diced

  • 6.3oz. (180g) tofu, crumbled

  • 1/3 tsp. turmeric

  • 5 cherry tomatoes, halved

  • 1 cup (250ml) vegetable stock

  • fresh basil leaves, to garnish


  1. Heat the coconut oil in a pan and cook the onion until soft, then add the crumbled tofu and turmeric, cook for a further 2 mins

  2. Pour in the vegetable stock and bring to a boil, reduce heat, and simmer until most liquid has evaporated and tofu has the consistency of scrambled eggs

  3. Season with salt and pepper to taste

  4. Finally, add in the tomatoes and cook for another 2-3 minutes

  5. Serve with fresh basil leaves and freshly ground black pepper

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© 2019 by Jade Mottley.