Scrambled Tofu recipe by nutritionist Sarah Flower

The tomatoes really go well with the scrambled tofu. I love these and use them a lot in various meals, but they are perfect for breakfast, adding a delicious flavour to an otherwise mild dish. If you have any left over. why not whizz them up to make a delicious pasta sauce. Tofu is available in blocks, ensure you always buy organic tofu to avoid any exposure to genetically modified soya products. This is a simple recipe. Nutritional yeast flakes give the tofu a lovely ‘cheesy’ flavour.

Serves 2

Nutritional information Per Serving

Calories: 465 kcals
Fat: 26g
Carbohydrates: 13g
Protein: 39g


  • 2 tomatoes, halved
  • 1-2 cloves of garlic, roughly chopped
  • Few sprigs of thyme,
  • Black pepper
  • 1-2 tsp melted coconut or olive oil

To make the tofu:

  • 1 tsp coconut oil
  • 400g block of organic tofu, crumbled
  • 2 tbsp nutritional yeast flakes
  • 1 tbsp plant-based milk
  • Seasoning to taste


  1. Place the halved tomatoes, cut side up, on a greased or non-stick baking tray.
  2. Place the garlic and thyme on top of each of the tomatoes.
  3. Season with black pepper.
  4. Finish with a drizzle of melted coconut oil or olive oil.
  5. Place under a preheated grill until they start to soften
  6. Place the coconut oil in your sauté pan.  Add the mashed tofu.
  7. As the tofu gets hot it should get more pliable.  Add the milk until you have the consistency you like (add more milk if you like a runnier mix).
  8. Add the nutritional yeast flakes and season with black pepper.  Once you have heated this and got it to the desired consistency – it should look like scrambled eggs, you can serve with the grilled tomatoes.
  9. Serve with slices of avocado.