Tofu Scramble On Toast

Tofu Scramble On Toast

This is genuinely one of our go-to breakfasts, and we've made it more times than we can count. There's something about a proper tofu scramble on toast that just feels like the plant-based version of a classic fry-up moment, and this one absolutely delivers. The turmeric gives it that gorgeous golden colour, the nutritional yeast adds a savoury depth that makes it taste way more indulgent than it is, and the spinach wilts in beautifully to make you feel like you're actually nailing life before 9am. It comes together in about 25 minutes, which means it works on a lazy weekend morning or even a quick weekday treat if you're feeling fancy. Trust us on this one, once you've made it you'll be back to it every single week.

Cook: 25 min
Serves 2

Before You Start

  • Large frying pan
  • Toaster or grill

Ingredients

  • 2 tbsp olive oil
  • 2 tsp plant-based butter - plus more for spreading
  • 1 tbsp Nooch
  • 1 tsp turmeric
  • ½ small red onions
  • 1 garlic clove
  • 50g baby spinach
  • ½ tsp chilli flakes
  • 2 large slices of fresh bread
  • Salt & pepper to taste

Method

1

Make the tofu scramble

  • Peel and finely slice the onion and garlic
  • Roughly chop the spinach
  • Add the olive oil to the pan
  • Add the onions and garlic and cook until the onions are well softened, about 10 minutes
  • Crumble the tofu into the pan along with the 2 teaspoons of dairy-free butter
  • Add the nutritional yeast, turmeric and chilli flakes, stir everything together and cook for around 5 minutes
  • Season with salt and pepper
  • Add the spinach to the pan and stir until well wilted for another 1–2 minutes
  • Taste again and season if necessary
2

Toast your bread and serve

  • Put the bread in the toaster or under the grill
  • Take the toast out of the toaster or grill and spread it with dairy-free butter
  • Top it with the spinach and scramble, grind over some black pepper and serve immediately

Tips & Variations

  • Press your tofu first: We know it adds a few minutes, but pressing the tofu before you crumble it in makes a real difference. It firms up the texture and stops the scramble going watery, so you get proper chunky curds rather than a soggy mess.
  • Don't skip the nutritional yeast: This is the ingredient that makes it taste like more than just crumbled tofu. It adds that savoury, almost cheesy depth that makes the whole thing sing. You can find it in most supermarkets now and it's absolutely worth having in your cupboard.
  • Load up the toast: We love this on thick sourdough, lightly toasted so it holds up to the scramble without going soggy. Throw on some sliced avocado or a few cherry tomatoes on the side and you've got a breakfast that feels genuinely special.

Why This Works

The trick here is cooking the onions down properly before you add anything else. Give them a good 10 minutes until they're really soft and starting to go sweet, because that's where so much of the flavour comes from. Then when you crumble the tofu in with the dairy-free butter, nutritional yeast and turmeric, everything just comes together into something that genuinely feels rich, eggy and satisfying in the best possible way.