Scrambled Tofu

Difficulty: Easy

Serves 2

Do you like scrambled tofu? I don’t really. It’s usually too watery and/or completely void of any flavour whatsoever. I thought I would challenge my stance on scrambled tofu by whipping up my own for breakfast this morning. I challenged, I cooked, I conquered and I will definitely be making this one again!


  • 350g high protein tofu
  • 2 tablespoon Worcestershire sauce
  • 2 tablespoon soy sauce
  • 1 tablespoon wholegrain mustard
  • 1 teaspoon mince garlic
  • 1 small red onion, chopped
  • 1/2 cup red capsicum, chopped
  • 1/2 cup cherry tomatoes, juice squeezed out and chopped into quarters
  • 1/4 cup sliced black olives
  • 2 rashers of facon, cut into chunks
  • 1 handful of baby spinach leaves
  • Salt and pepper to taste


  1. First, crumble the tofu into a bowl.
  2. Add the sauces and mustard to the tofu and mix well.
  3. Fry the onion and garlic in a little olive oil.
  4. Add the bacon followed by the tofu, capsicum, tomatoes and olives.
  5. Continue to mix the ingredients in the frypan until the tofu has started to brown.
  6. Add the spinach leaves and continue to stir until wilted.
  7. Add the salt and pepper and serve with toast.


  • Kristy De-La-Mare

    Hi Babes, just wanted to check whether you were using a vegan Worcestershire sauce?? Most normally have anchovies in them!

    • Chelsey

      Hi Kristy, yep, the Worcestershire is definitely anchovy-free! I don’t have it with me right now but I will add the brand when I find out!

  • Juliet

    Hi Chelsey,

    Did you find out what brand of Worcestershire sauce you used?


    • Chelsey

      Sorry Juliet, just ran to the fridge to check but we’re clean out 🙁

      Next time I’m at the supermarket, I will put it up here for you!