Vegan Tofu Scramble with Kale - The Little Plantation

It's the week of Valentine's Day and - as I sit here and write today's post - I just know there will be 101 recipes on the internet celebrating chocolate, heart shaped strawberries, (heart shaped anything probably) and all things pink. I want to say that I made a conscious decision to swim against the tide and give you today's delicious vegan Tofu Scramble with Garlicky Kale recipe. But the truth is, I just totally forgot about Valentine's day as I was putting my blog schedule together (ooops). Nonetheless, I think there is nothing more romantic than waking up to a gorgeous, lovingly made breakfast like this one and so - though of course I'm not even a tiny bit biased - I think this is THE most romantic recipe you'll EVER find on the internet in the run up to the day of love :D. So, put on the kettle, pop Dirty Dancing into your DVD player, grab the one you love, snuggle up and enjoy your tofu scramble ;). 

Wishing you all a wonderful Valentine's, hugs Kimberly.

P.S. I'll be back next week (rather than in 2 weeks time) as I'm hosting a cookbook giveaway you don't wanna miss! See you next week :). 

Vegan Tofu Scramble with Kale - The Little Plantation


I adapted this recipe minimally from Food52 VEGAN cookbook by Gena Hamshaw. It's a lovely book and worth having on your cookbook shelf ;)


Preparation Time: 15-20 minutes
Cooking Time: 15 minutes
Serves: 4

Ingredients for the tofu scramble:

400-450g extra firm tofu
2 tbs tahini
1 tbs tamari
1 tbs Dijon mustard
1 tsp ground turmeric
1 tbs vegetable oil (I used rice bran oil, but olive oil or coconut oil can work here too)
1 cup/160g onion, diced

Ingredients for the garlicky kale:

4 large handfuls of kale or spinach, washed and roughly chopped
2 garlic cloves, peeled and thinly chopped
a pinch of salt
a tny sprinkle of ground nutmeg
some oil for frying

Serve with:
A handful of parsley leaves (washed)
a sprinkle of black pepper

For instructions, see below...

Vegan Tofu Scramble with Kale - The Little Plantation


Drain the tofu from any excess liquid. Then take some kitchen towels and gently press down on the tofu, allowing any remaining liquid to be pressed out. (The kitchen towels are there to absorb some of the moisture). This should take no more than 2-3 minutes. Next crumble the tofu up and set aside.

In a little bowl, mix together the tahini, tamari, mustard and turmeric and set aside.

Next take a large skillet and heat up the oil over a medium heat, then add the onions and saute until slightly translucent. Then add the tahini, tamari, mustard and turmeric mixture and stir briefly. Next add the tofu, stirring continuously for about 5 minutes or until the tofu is completely heated up and covered by the tahini mixture.

In a separate large skillet, heat the oil over a low to medium heat, add the garlic and stir to avoid the garlic from burning but cook long enough for the garlic to cook properly. Add the kale (or spinach) and stir for about 5-7 minutes. The kale should start to reduce. If your pan starts filling up with water, discard some of it. Cook the kale until ready, then add a sprinkle of salt and nutmeg, stir and enjoy.

Serve the ale and tofu scramble warm with a slice of bread or make a sandwich and add a cheeky dash of ketchup ;).

Tip 1: Tamari is a Japanese soya sauce which is glutenfree. if you're struggling to find it, you can use regular soya sauce too, just be mindful it won't be glutenfree though.
Tip 2: You can also use French mustard instead of Dijon mustard.
Tip 3: It makes no difference to the recipe whether you use red or white onions, so go with what you've got to hand.
Tip 4: You can use kale or spinach or a mixture of both, it's up to what you prefer.
Tip 5: I'd recommend dicing and chopping the onions and garlic quite finely ;).

Looking for more vegan breakfast inspiration? Then please take a look here.