One of the things that many people who go, plant-based miss, is eggs! You can’t argue that they are pretty versatile BUT if you’re missing your scrambled eggs in the morning you have to give tofu scramble a whirl. Don’t be put off by it’s plain, slightly odd texture… if you prep it well and pimp it with lots of flavours, it’s actually really delicious. If you want to know how to make tofu scramble taste good then this recipe by Marlene Watson-Tara from her cookbook, GoVegan, will shake up your breakfasts for the better!


Tahini Sauce

2 tbsp. tahini

1 tbsp. shoyu

1 clove garlic

1 tsp. Dijon mustard

3 tbsp. nutritional yeast

½ cup filtered water

Tofu Scramble

2 shallots thinly sliced

½ tsp turmeric

½ cup roasted sweet red pepper, diced

½ cup button mushrooms, thinly sliced

3 spring onions, thinly sliced on the diagonal

1 cup sweetcorn 

1 pack organic tofu

1 tbsp. shoyu 

½ cup water

½ cup nori threads

¼ cup fresh coriander, minced

Parsley, minced for garnish

1 tbsp. toasted black sesame seeds



In a high-speed blender, blend the tahini, tamari, garlic, mustard, nutritional yeast and water and set aside. In a heavy-based pan warm a splash or two of water over medium heat. Add the shallots and turmeric, cover and allow to sweat for 5 minutes.  Add the red pepper, mushrooms, spring onions and corn, sauté for a further 5-8 minutes.  

Crumble or mash the tofu into the pan and add the shoyu along with the half cup of water. Cover and cook for 5 minutes. Stir in the creamy tahini mixture, nori threads and coriander.  Stir well and remove from the heat. Sprinkle over the parsley and black sesame seeds. Serve hot piled high on some toasted sourdough or a crusty whole-grain baguette.

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