Game Changer Scrambled Tofu with Smokey Spanish Red Peppers
Light, fluffy, and full of flavour, this scramble takes the usual tofu breakfast and elevates it. Quick enough for lunch, it also works cold as a sandwich filler. Keep this recipe in your back pocket – it’s one of the best plant-based staples to master.
Photographed truthfully. If you cook it, yours will look like mine.
Ingredients
Spanishy mix ingredients
- 150 g brown onion | unpeeled weight; neatly diced
- 1 clove fresh garlic | minced or finely diced
- 80 g red pepper | prepared weight
- 10 ml olive oil
- 1 tsp salt
- ½ tsp smoked paprika
- ½ tsp paprika
- ¼ tsp ground black pepper
Tofu mix
- 80 ml soya milk | unsweetened
- 5 ml apple cider vinegar
- 200 g firm tofu | pressed weight
- 4 g cornflour
- 8 g nutritious yeast
- ¼ tsp turmeric
- ¼ Kala Namak
- ground black pepper | to taste
- 10 olive oil
To serve
- sourdough or seeded batch
- 1 spring onion | or leek; finely shredded
Instructions
Prepare the pepper, onion, garlic
- Prepare the onion and garlic.150 g brown onion, 1 clove fresh garlic
- Small-dice-chop the red pepper; cut as much in terms of volume as the onion pile. You want equal amounts.80 g red pepper
- Finely shred the spring onion or leek on the diagonal; to dress the dish.
Cook Spanish Peppers
- Heat the oil in a frying pan, and cook the onion, garlic and red pepper slowly and carefully, along with the salt. Whilst it's cooking add the spice mix, loosening with water if you need to. It takes about 7-10 minutes on a low heat to cook.10 ml olive oil, 1 tsp salt
- Add the spices and loosen with water if required. Continue to cook on a low heat to reduce the water content and intensify the flavours.½ tsp smoked paprika, ½ tsp paprika, ¼ tsp ground black pepper
Tofu time!
- Put the apple cider vinegar into the milk and let it curdle.80 ml soya milk, 5 ml apple cider vinegar
- Break up the tofu in a bowl into small pieces. Add the listed ingredients and mix again.Add the contents of the jug to the tofu and mix. Let it sit for a few minutes.200 g firm tofu, 4 g cornflour, 8 g nutritious yeast, ¼ tsp turmeric, ¼ Kala Namak
Cook!
- Ensure you're set up for toast. Toast the bread during the cooking.
- Heat the oil thoroughly in a small pan on a low heat, and when it's warm, pour in the tofu mix. When you first put it into the pan, leave it as if you are cooking an omelette.Leave to cook; don't move the mix. Let the creamy mix cook.Once you've had a sense of it being partly cooked, move it a little to break up the pieces.Nearing the end of cooking, heat up the Spanish Peppers.10 olive oil
To serve
- Once cooked, take the scramble off the heat, warm up the Spanish Peppers and toast your bread.Serve the scramble on toast, topped with the Spanish Peppers and spring onions.ground black pepper, sourdough or seeded batch, 1 spring onion
Notes
- Multi-purpose: use as a sandwich filling; adding a little mayo if you fancy it
This doesn't reheat in the microwave very well. It's better cold actually!
Nutrition
Calories: 258kcalCarbohydrates: 18gProtein: 14gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 4gMonounsaturated Fat: 8gSodium: 1211mgPotassium: 393mgFiber: 5gSugar: 6gVitamin A: 1972IUVitamin C: 61mgCalcium: 216mgIron: 3mg
Nutritional values are estimates only and will vary depending on specific ingredients used. Nutrition is per serving. Information is for the main recipe, not optional accompaniments.
Tried this recipe?Let us know how it was!
COPYRIGHT
© The Golden Polar Bear, 2025. Recipes and photography by Julia Savory. If you share this, please pass it along with kindness and if possible share a link back to this site. #ForTheAnimals