Tofu is great for a vegan diet as it is high in protein, absorbs flavour well and can be cooked in a huge variety of ways. For this vegan scramble, instead of frying everything in a pan, we’re going to bake the tofu and vegetables in the oven. This is a fabulous dish to make ahead of time and tastes great topped with avocado, hot sauce and fresh herbs.


5 cherry tomatoes, halved

1/4 red onion, thinly sliced

handful of spinach

400 g (14 oz) block of tofu

1/2 teaspoon ground turmeric

1/2 teaspoon ground cumin

1/2 teaspoon paprika

1 tablespoon soy sauce

2 tablespoons unsweetened non-dairy milk

40 g (11/2 oz/2 cups) or about 2 handfuls of breadcrumbs (or gluten-free breadcrumbs)

2 tablespoons nutritional yeast

olive oil, for drizzling

salt and freshly ground black pepper


handful of grated vegan cheese

pinch of kala namak (black salt)


1. Preheat a fan oven to 180°C (400°F).

2. Add the tomatoes and red onion to a small gratin dish. Tear in the spinach and crumble over the block of tofu with your hands. Sprinkle over the spices, drizzle in the soy sauce and non-dairy milk, season with salt and pepper, and mix everything together.

3. Sprinkle the breadcrumbs and nutritional yeast over the top, then drizzle with olive oil and sprinkle over the grated vegan cheese and black salt (if using).

4. Bake in the oven for 25–30 minutes until golden brown. Serve.


— Other great veggie options are sliced mushrooms, broccoli, (bell) peppers, courgettes (zucchini) or kale.

— If you want a classic scrambled tofu, skip the gratin dish and fry everything up in a large frying pan (vegetables first until softened, then add the tofu and remaining ingredients). Omit the breadcrumbs and serve on top of toast.

Make it Vegan by Madeleine Olivia (Hardie Grant, £25) is out now. Photography: Clare Winfield & Ali Green