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Tofu Scramble and a Vegan Cookery Workshop

Tofu Scramble

I’ve heard a lot about tofu scramble over the last few months and I have to say, my inner sceptic wasn’t convinced. However, when I found out this vegan breakfast alternative to scrambled eggs was one of the recipes in the Vegan Toolkit Workshop, I thought I really ought to try it. I volunteered to make this particular dish and was of course completely won over.

I was one of four vegetarian bloggers attending the Vegan Toolkit Workshop last Friday. This course is one of many offered by the Vegetarian Society Cookery School, formerly known as Cordon Vert and is based in the rather grand old manor house at the Vegetarian Society headquarters. As regular readers will know, I don’t get over the border that often, so it was with a sense of excitement that I set off to Manchester to first meet up with Shaheen from A2K – A Seasonal Veg Table, Chris from Thinly Spread and Becca from Amuse Your Bouche. Being in the company of other vegetarians meant I had the rare treat of going out to eat in a vegetarian restaurant, 1847 – and very nice it was too.

Tofu Scramble

The main purpose of the trip was, of course, the vegan workshop. We’d been invited by Cranks who’ve recently started working more closely with The Vegetarian Society. More and more people are turning to vegan food here in the UK, either because they want to reduce their meat and dairy consumption or go all out and become vegans. And it is Veganuary after all. Being a vegetarian for most of my life, I’m used to cooking lots of vegan dishes, but my repertoire of substitutions for eating a completely vegan diet is slim.

Vegan Ravioli

Our instructor for the day was principal tutor Alex Connel, who not only knew his stuff, but made us laugh and stopped us flapping. We were joined by Cranks people, Grace for the day and Lauren for an hour. We started with knife skills, which is always useful, even if I do go back to bad old habits when I get home. We then got down to the serious business of making vegan ravioli. I’ve never made pasta before, let alone vegan pasta, so I was surprised at just how easy it was. A pasta roller is pretty much a requirement though, so I’m not sure I’ll be replicating this one at home. I was just a little bit thrilled at my rather neat pasta sheet, which I proceeded to cut and fill with vegan pesto.

Thai Mushroom Soup

For the rest of the dishes, we either watched Alex demonstrate, or divided the recipes up between ourselves. We made pesto, mayonnaise, shortcrust pastry, pancakes, quesadillas, cashew cream, pizza dough, mushroom pate and much more – all vegan of course. Armed with a good sized chunk of tofu and a few other ingredients I produced a rather tasty tofu scramble in just a few short minutes. It was so tasty in fact, that I made it for breakfast as soon as I got home. I didn’t have the requisite nutritional yeast, so I had to improvise; I used a little brewers yeast and added some nori seaweed flakes. CT was as impressed with the tofu scramble as I was. It looks like scrambled eggs and tastes really good.

Vegan Chocolate Cake

After taking a brief break to sample our ravioli, we commenced with the main dishes of the day: crispy sweet & sour tofu, roast vegetable plait, paella, Jamaican ackee & tofu, pizza and Grenadian oil down. I opted to make Thai mushroom soup with crispy wontons, which was another new one for me. The soup was a clear spicy broth with fried mushroom slices and the wontons were baked and then floated in the soup at the last minute. Sharp, sweet, spicy and earthy all at the same time, it was really quite delicious. Becca did an impressive job of plaiting the pastry, Shaheen opted for the ackee dish, which I enjoyed far more than I expected and Chris got familiar with breadfruit in her Grenadian oil down. Grace tackled the very chocolatey fudge cake, which we all agreed was irresistible and Lauren made a vegan cheesecake. My goodness what a feast we had. The dining room table was beautifully laid out and the sun came out just as we sat down to enjoy the fruits of our labours. I felt thoroughly spoiled.

Vegan Feast

The Vegetarian Society is the oldest vegetarian organisation in the world, going back, as it does, to 1847. It campaigns, offers advice and support to families, individuals and businesses and approves various products, restaurants and cafés under its Vegetarian Society approved trademark. It’s a membership organisation and publishes a quarterly magazine: The Vegetarian. Its patrons include the McCartneys as well as one of my own vegetarian gurus, Rose Elliot.

This week is National Breakfast Week, so if you’re looking for something a bit different to try, why not give this tofu scramble a go?

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Thanks for visiting Tin and Thyme. If you make this tofu scramble recipe I’d love to hear about it in the comments below or via social media. Do share photos on your preferred social media site and use the hashtag #tinandthyme, so I can spot them. For more delicious and nutritious recipes, follow me on TwitterFacebook, Instagram or Pinterest.

I have plenty more Tin and Thyme recipes which feature tofu as a main ingredient. And for even more ideas, head over to my tofu Pinterest board.

Tofu Scramble. PIN IT.

Tofu Scramble

Tofu Scramble – The Recipe

Tofu Scramble
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Tofu Scramble

A tasty bright vegan breakfast dish that looks just like well done scrambled eggs.
Prep Time5 mins
Cook Time5 mins
Total Time10 mins
Course: Breakfast, Brunch, Supper
Cuisine: British
Keyword: tofu, vegan
Servings: 2 people
Author: Choclette


  • 1 tsp brewers yeast (or 1 tbsp nutritional yeast flakes)
  • ½ tsp turmeric
  • ¼ tsp rock salt ( I used Himalayan pink)
  • 1 tbsp olive oil (or coconut oil)
  • 1 clove garlic - finely chopped
  • 200 g firm tofu
  • ground black pepper
  • 1 heaped tbsp chopped fresh herbs - I used coriander and chives
  • ¼ tsp nori seaweed flakes (optional)


  • Mix the yeast, turmeric and salt in 1 tbsp warm water and set aside.
  • Warm the oil in a frying pan over moderate heat. Add the garlic and fry gently for a minute.
  • Crumble the tofu in with your fingers and stir gently for a couple of minutes.
  • Add the yeast mixture and stir through.
  • Add the pepper, herbs and seaweed and stir for another minute or so when everything should be hot and resemble scrambled eggs.


Adapted from The Vegetarian Society Cookery School


Disclosure: Many thanks to Cranks for the cookery course. I was not required to write a positive review and as always, all opinions are my own. Thanks to my readers for supporting the brands and organisations that keep Tin and Thyme blithe and blogging.


  1. Chris @thinlyspread

    25th January 2016 at 10:27 am

    It was such a fabulous day and wonderful to have time with you! I’m delighted you’re a convert to the scramble! 🙂

    • Choclette

      25th January 2016 at 11:22 am

      I thoroughly enjoyed it Chris and it was great to meet up with you again. It was you telling me how much you liked tofu scramble that made me so keen to try it!

  2. Bintu @ Recipes From A Pantry

    25th January 2016 at 11:15 am

    Tofu scramble sounds like a rather awesome idea. I might need to borrow it.

    • Choclette

      25th January 2016 at 11:23 am

      Borrow away Bintu, it’s only what I’ve done 😉

  3. Becca @ Amuse Your Bouche

    25th January 2016 at 12:10 pm

    I was so impressed with the tofu scramble as well, yummy! Must try it again at home. It was lovely to meet you last week 🙂

    • Choclette

      26th January 2016 at 2:36 pm

      You too Becca and thank you for getting us to a good veggie restaurant 🙂

  4. Laura@howtocookgoodfood

    25th January 2016 at 12:20 pm

    I love the idea of a tofu scramble but haven’t ever made it. That course sounds like I could have learned loads. I’m not veggie but love veggie food and am eating it more now than ever.

    • Choclette

      26th January 2016 at 2:35 pm

      Yes it was very interesting Laura. Although I’m not vegan and I’m happy to eat cream and mayonnaise etc, it’s always useful to have other options and to be able to cater for vegans as well as have a rest from dairy from time to time.

  5. Nadia

    25th January 2016 at 12:34 pm

    Ooo looks yummy! I’ve been wanting to try scrambled tofu for ages! I don’t know why I haven’t made it yet! I love that you added nutritional yeast and turmeric for flavour and colour! 😀

    • Choclette

      26th January 2016 at 2:32 pm

      Thanks Nadia. I used nutritional yeast on the day of the workshop, but didn’t have any when I got home, so used brewers yeast instead. I shall have to try and find some for next time.

  6. Sus //

    25th January 2016 at 2:57 pm

    Wow, the trip sounds fabulous, do you think they would run it again next year? I’d love to come if so!
    I have yet to try tofu scramble, but keep meaning to, you have made it seem even more delicious here.

    • Choclette

      26th January 2016 at 2:31 pm

      Thanks Sus. Definitely worth trying tofu scramble. I’d be very surprised if the Vegetarian Cookery School don’t run this course again, especially now when vegan cooking is becoming more popular.

  7. Dom

    25th January 2016 at 8:57 pm

    that really does all sound and look quite joyful! I’m loving the tofu scramble but The Viking says no. He’ll just have to go hungry!

    • Choclette

      26th January 2016 at 2:26 pm

      Haha, I like it when the Viking puts his foot down. I rather thought CT might, but he not only put up with it, but enjoyed the result.

  8. manu

    26th January 2016 at 9:33 am

    Oh, never thought about it…sounds yummy!!!
    Thanks for sharing.
    have a nice day

    • Choclette

      26th January 2016 at 2:25 pm

      No, it’s not the most obvious thing in the world Manu, not until you come to make it anyway 🙂

  9. Jill

    26th January 2016 at 4:28 pm

    I had to do a double take on that scramble photo. Who would have thought it was tofu? Looks beautiful and although I’m also rather shy of tofu, I could give this a try. Sounded a super workshop with great ideas. Love the name, Cordon Vert!

    • Choclette

      28th January 2016 at 8:57 am

      Yes, it’s one of those dishes where a vegan wouldn’t feel out of place when everyone else is eating scrambled eggs. The course was great, but sadly, the name has recently been changed to the Vegetarian Society Cookery School, which doesn’t quite have the same ring to it.

  10. Glamorous Glutton

    26th January 2016 at 8:28 pm

    Tofu scramble is an amazing idea. I have to try this. GG

    • Choclette

      27th January 2016 at 1:46 pm

      That’s what I thought GG, but I didn’t actually do anything about it until I attended this course. Sometimes I just need a bit of extra encouragement!

  11. Kirsten @ Treat Yourself Sweeter

    27th January 2016 at 11:13 am

    I know someone who would absolutely LOVE this… passing it on!!

    • Choclette

      27th January 2016 at 1:47 pm

      Thanks Kirsten. I know lots of vegans from way back who would love to have known about this. I think we’ve all become a lot more inventive in the last decade or so.

  12. Shelby

    27th January 2016 at 11:27 am

    I love tofu scrambles and would eat the entire recipe by myself!

    • Choclette

      27th January 2016 at 1:48 pm

      Haha Shelby, that made me laugh. Luckily, it’s a dead synch to knock up, so you can indulge yourself at whim 😉

  13. Helen @

    27th January 2016 at 11:32 am

    I’m actually drooling reading about all the things you made! That tofu scramble looks amazing. Will have to give it a go.

    • Choclette

      27th January 2016 at 1:49 pm

      We made a veritable feast Helen and was sadly, far too much for us to devour. Really pleased to have this additional dish in my vegan repertoire.

  14. Beth Sachs

    27th January 2016 at 1:02 pm

    You know I’m not a veggie but I am TRYING to get the rest of the family to eat more veggie meals. The workshop sounds great. Have to say I’ve never heard of Tofu Scramble – think tofu might be one step too far for hubby at the moment!

    • Choclette

      27th January 2016 at 1:51 pm

      Haha Beth and is the trying paying off? The workshop was great. I thought CT would bulk at the tofu scramble, he likes his eggs and is not a tofu fan. But he polished it off with relish.

  15. Kirsty Hijacked By Twins

    27th January 2016 at 2:28 pm

    Wow tofu scramble! I looks and sounds so good, what a great idea x #brilliantbreakfasts

    • Choclette

      29th January 2016 at 9:23 am

      Thanks Kirsty. It’s a fab idea isn’t it. Next time my vegan cousin is over from the States, I know what he’s getting for breakfast 😉

  16. Ramona W

    27th January 2016 at 8:14 pm

    This may be a great way to introduce tofu into my family that is weary of it… great recipe. 🙂

    • Choclette

      29th January 2016 at 9:30 am

      Yes Ramona, it’s something a little bit different. We don’t eat a great deal of tofu, but we both liked this.

  17. April @ Girl Gone Gourmet

    27th January 2016 at 9:52 pm

    Sounds like a great workshop and that scramble looks delicious!

    • Choclette

      29th January 2016 at 9:29 am

      Thanks April. The workshop was great fun and useful too.

  18. Johanna @ Green Gourmet Giraffe

    28th January 2016 at 12:05 pm

    I love tofu scramble but am more into chickpea scramble these days! And I would be lost without nutritional yeast flakes. Sounds like you had a fun day – would be great to meet up with other bloggers for cooking and I love vegan cooking – though I confess my shame is that I have a pasta machine that has never come out of its packaging. Am curious what was in the mayo – I want to try it with aqua faba (any aqua faba in the baking?)

    • Choclette

      29th January 2016 at 9:28 am

      Chickpea scramble Johanna? You are always so way ahead of me. I’v just ordered some nutritional yeast flakes from our local health food shop, so I’d better find a few uses for them. It was really good fun being with other food bloggers, especially vegetarian ones. No aqua faba in the baking, but the mayo is pretty much the same as ordinary mayo but substituting soya milk for the egg: soya milk, lemon juice, mustard and oil.

  19. Paola

    28th January 2016 at 6:55 pm

    Oh my, how mean are those pictures?! Looks wonderful. Great pictures.

    • Choclette

      28th January 2016 at 9:41 pm

      I try my best to tempt Paola – not much point being a food blogger otherwise 😉

  20. Lucie

    3rd February 2016 at 10:46 am

    I love Tofu scramble made with middle eastern spices and occasionally the crumbled smoked tofu. This looks like a wonderfully fresh and quick way of flavouring it. Will have to give it a try for a weekend brunch : )

    • Choclette

      3rd February 2016 at 11:24 am

      Thanks Lucie. Smoked tofu sounds like a nice touch and Middle Eastern spices are always a winner with us.

  21. Kate | The Veg Space

    4th February 2016 at 2:32 pm

    What a feast! Love the Vegetarian Society’s courses, I’ve done a few and have learned so much each time. I’m still yet to try tofu scramble, (I’m not really a huge tofu fan to be honest), but you’ve convinced me its worth a try – will let you know how I get on!!

    • Choclette

      4th February 2016 at 3:39 pm

      I’ve never been a fan of tofu, but although I prefer tempeh by far, I’m sort of getting into it now.


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