Tofu Scramble with Kale and Avocado

Solla Eiríksdóttir
yellow tofu, kale and avocado in a grey bowl on a white background
Serves 2-3
Print recipe
  • Prep time 20 mins
  • Cook time 10 mins
  • Ready time 30 mins

This bright scrumptious scramble can serve as a nutritional breakfast or light snack on toast.

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For the tofu scramble

  • 2 tablespoons olive oil
  • ¼ onion, finely chopped
  • 2 cloves garlic, chopped
  • 4 kale leaves, stems (stalks) removed

For the tofu marinade

  • 2–3 tablespoons almond milk
  • 2 tablespoons nutritional yeast flakes
  • 1 tablespoons tamari
  • 1 tablespoon mustard
  • ½ teaspoon ground turmeric
  • ¼ teaspoon red pepper (chilli) flakes
  • a pinch of salt
  • 1 cup (9 oz/250 g) tofu

To garnish

  • ½ avocado, sliced
  • sprouts of your choice (optional)


Start by marinating the tofu. Stir the almond milk, nutritional yeast flakes, tamari, mustard, turmeric, red pepper (chilli) flakes, and salt together in a bowl.

Before adding the tofu, squeeze out all the liquid. A good way to do this is to wrap the tofu in a clean dishcloth and squeeze it gently so the water comes out through the cloth. Be gentle so the tofu doesn’t become a paste. You may need to use 2 cloths because a lot of liquid is likely to come out.

When all of the water has been squeezed out, crumble the tofu into a bowl with all the remaining marinade ingredients, and mix to combine.

Heat the olive oil in a saucepan over medium heat. Add the onion and garlic and cook for 3–4 minutes, or until golden brown.

Add the kale leaves, stir for 1 minute, then add the tofu and cook for another 4–5 minutes. Serve in a bowl and garnish with sliced avocado and sprouts, if using.


Additional notes

Recipe courtesy of Phaidon

Taken from Raw by Solla Eiríksdóttir, published by Phaidon, priced £24.95 in hardback

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