Tofu Sausage Scramble

Tofu Sausage Scramble

This is one of those breakfasts we keep coming back to on a lazy weekend morning when we want something that feels really hearty and satisfying. The scrambled tofu is silky and golden, the sausages bring that proper savoury punch, and together it just tastes like a full English had a brilliant plant-based makeover. We love how the spring onions and garlic give it a freshness that stops it feeling heavy. Honestly, once you've made this, it's going to be your go-to weekend breakfast. Get it on.

Cook: 35 min
Serves 2

Before You Start

  • Preheat oven to 200°C
  • Baking tray
  • Tofu press (or clean tea towels & weight)
  • Blender
  • Microplane or fine grater

Ingredients

  • ½ tsp ground turmeric
  • 200g firm tofu
  • 2 plant-based sausages
  • 200g silken tofu
  • 2 spring onions
  • 1 garlic clove
  • 50g fresh spinach leaves
  • ½ tbsp olive oil
  • pinch of black salt (Kala Namak) - optional
  • ½ tsp soy sauce
  • Salt & pepper to taste
  • 4 slices of wholemeal sourdough to serve

Method

1

Prepare the tofu and cook the plant-based sausages

  • Press the firm tofu using a tofu press or place it between two clean tea towels, lay it on a plate and put a weight on top
  • Leave for a few minutes to drain off any liquid and firm up
  • Put the sausages on the baking tray and cook in the oven for 20 minutes
  • Blitz the silken tofu in the blender until smooth
  • Peel and grate the garlic
  • Trim and thinly slice the spring onions
  • Wash, dry and roughly chop the spinach
  • Crumble the pressed tofu into small pieces
2

Fry the onion and garlic

  • Heat the olive oil in the frying pan over a medium heat
  • Add some of the spring onions (saving a tablespoon of the green parts for garnish) and cook, stirring, for 30 seconds
  • Add the garlic and stir for a further 30 seconds
  • Turn the heat down, add the turmeric, black salt (if using) and soy sauce and stir to combine
  • Take the pan off the heat
3

Make the scramble

  • Take the sausages out of the oven and carefully cut them into small 1cm chunks
  • Put the pan back on the hob over a medium heat, add the sausage pieces and cook for 2-3 minutes, stirring, until the sausage starts to crisp up
  • Turn the heat down, add the blended silken tofu and stir until the silken tofu has taken on the colour of the turmeric and started to bubble
  • Crumble the firm tofu into the pan and fold it with the other ingredients for 2 minutes until it's completely warmed through
  • Add the spinach and fold it into the sausage scramble
  • Taste and season to perfection with salt and pepper
4

Serve & enjoy!

  • Toast the bread
  • Serve the scramble on the toast and garnish with the remaining spring onion

Tips & Variations

  • Press properly: Don't skip pressing the tofu. Even 10 minutes under a weight makes a real difference to the texture. We use a tofu press but a heavy pan on top of a tea towel works just as well.
  • Season generously: Tofu needs a bit of love when it comes to seasoning. We always add a good pinch of black salt (kala namak) if we have it, because it gives the scramble that eggy flavour that's genuinely a bit magical.
  • Switch up the sausages: Any plant-based sausage works here. We've tried loads of different brands and they all bring something slightly different. Use whatever you love most or whatever's in the fridge.

Why This Works

The trick here is using two kinds of tofu. The firm tofu gives you those chunky, satisfying curds, and blitzing the silken tofu separately creates this creamy, eggy base that coats everything beautifully. Pressing the firm tofu first is really important too, because it means it crisps up in the pan rather than steaming, and that texture is everything.