Tofu Scramble

Tofu Scramble

Lazy Sunday brunch would have to be one of my all-time favourite meals – what’s not to love – a sleep in on a chilly winter morning and then whipping up a yummy feast and Tofu Scramble fits the bill!

I’ve been reading about the benefits of adding turmeric to food – it has anti-inflammatory properties, is a powerful anti oxidant, helps indigestion and fights colds and flu among a number of claims – that’s one powerful little spice!

And with cooking magic at work here – you could throw in a side of mushrooms, avocado and some crusty bread – Yum!

What you will need:

1 Tablespoon Olive oil

1 small red onion – diced

250 g firm tofu, thinly sliced and then crumbled

1 ½ teaspoons turmeric

½ teaspoon cumin

½ teaspoon coriander

Handful of pine nuts (toasted)

1 small tomato – diced

¼ red capsicum – diced

Handful of spinach leaves

Salt and pepper to taste

The ingredients

What to do:

 Place tofu on a plate lined with several layers of paper towel (to absorb moisture from the tofu)


Toast the pine nuts – just a light toasting in a pan works but watch them as they can overcook really quickly

Pine nuts

In the same frying pan add the olive oil and add the onion and sauté for about a minute or two.

Add the tofu and spices and salt and stir through to coat. Next add the tomato and capsicum and sauté another minute and finally add the spinach leaves.

Tofu Scramble

Plate up and add salt and pepper to taste.

Serve with crusty bread

Enjoy! Xx

Tofu Scramble



Easy Xmas Tofu Roast

Easy Xmas Tofu Roast

My first Vegan Xmas! And it’s about 6 months since I ‘went vegan’! I was vegetarian this time last year so a lot of the traditional food my family eats every year was ok then – Pavlova being one of them. But like everything I’ve found with transitioning to a vegan diet xmas food is just as easy – the difficult thing can be dealing with the opinions of family members about your ‘diet’!

So, I’ve been doing some research and uncovering some scrumptious new meals I will be cooking up  for Xmas day as well as ‘veganising’ some old favs – stay tuned!

This Tofu Roast is another gem I’ve come across in ‘The Vegetrarian Adventure’ by Karen Meyer. I’ve made a few little tweaks and have to say it’s pretty darn good! I really had no idea how it would turn out but it’s great.

You could serve it up with a vegan gravy but I decided this time to go with just a store bought mint sauce. So having done my test run and sharing it with you I’ll be cooking this up for xmas day and see if I can tempt my family to try it – we’ll see!


What you will need:

  • I block of firm tofu (440g)
  • 1 tablespoon oil
  • 1 large onion – diced
  • 3 sticks of celery – sliced finely
  • 250g button mushrooms, sliced
  • 1 tablespoon tahini
  • 1 tablespoon nutritional savoury yeast
  • Flaxseed egg for 2 eggs (2 tablespoons flaxseed meal with 6 tablespoons water in a small bowl and let sit for a couple of minutes)
  • ½ cup wholemeal breadcrumbs
  • 1 tablespoon wholemeal bread crumbs (extra)
  • Salt and cracked pepper

Tofu Roast


What to do:

  1. Preheat oven – moderate temperature – 160°C
  2. Drain the tofu and then crumble
  3. Heat the oil in a frypan and sauté the onions and celery for a couple of minutes, then add the mushrooms and cook for a further 5 minutes.
  4. Combine the tofu, vegetables, flaxseed egg, tahini, nutritional yeast, bread crumbs, salt and cracked pepper. Mix until thoroughly combined.
  5. Pile this into a lightly greased casserole or loaf tin. Sprinkle bread crumbs on top and bake in a moderate oven for 1 hour until the roast is solid but not dry.

This roast is perfect served with Roast Veggies –  see previous post of Roast Veggies inspiration.

I came across this recipe for a vegan gravy (see below)  by IsaChandra and think it would go perfectly – I’ll be trying this for Xmas day – let me know how you go 🙂

Enjoy  – and have a very merry vegan xmas! xx

Tofu Roast

Savoury Mushroom Gravy

4 cups vegetable stock
1/2 cup all purpose flour
1 medium onion, diced small
2 tablespoons olive oil
2 cups mushrooms, thinly sliced and chopped
4 cloves garlic, minced
2 teaspoons dried thyme
1 teaspoon dried sage
1/2 teaspoons salt
Cracked pepper
1/2 cup dry white wine (chardonnay is great)
2 tablespoons nutritional yeast

In a small bowl, mix the flour with about 2 cups of vegetable stock until well dissolved. Once dissolved, add the remaining broth and mix. Set aside.

Sauté the onion in oil for about 5 minutes, until translucent – add mushrooms, garlic, thyme, sage, salt and pepper and sauté for about 5 more minutes.

Add wine and turn heat up to bring to a boil. Let wine reduce for about 3 minutes. Add the broth/flour mix and the nutritional yeast, if using. Lower heat to medium and cook for about 20 minutes, stirring often.

Taste for salt and pepper and serve

Vegetable and Tofu Pie

Vegetable & Tofu Pie

The complete veggie pie!

A version of this pie has been in existence since my share house days in my early 20’s when I first stopped eating meat – actually at the same time as the Save the Chicken  eggplant bake.  In its previous incarnation it was a vegetarian pie with eggs and milk and then piled high with grated cheese on top.  It was always a hit, even amongst friends and family who weren’t vego.

Recently a friend sent me a pic on facebook  – I’d typed out the recipe and given it to her – all the way back in 2003! I’ve been thinking about how I could veganise it… cakes, biscuits and muffins now seem so easy to ditch eggs and butter but this pie…. just wasn’t sure what I could do…

And then I came across a pie recipe in an old Vegetarian book ‘The Vegetarian Adventure’ by Karen Meyer which I found in a 2nd hand shop. The previous owner has written notes all through it, made suggestions, reviews and even pasted other recipes inside the front cover!  Although its a Vegetarain book there are quite a few Vegan recipes tucked inside it as well.

I was a little dubious… would it be a complete disaster…but it works!

The idea for the potato base for this pie (part of the original recipe) came from my sister who I believe got it from an Elizabeth David cookbook… so with potato as the pie crust – it really is a complete Veggie Pie!

Vegetable & Tofu Pie

What you will need:


Veggies – lots of them and whatever you happen to have around or takes your fancy! Possibilities include:

  • Onion
  • Corn
  • Broccoli
  • Zucchini
  • Spinach
  • Capsicum
  • Cauliflower
  • Tomatoes
  • Olive oil
  • 1 x 440g block of tofu
  • 1 tablespoon tahini
  • 1 tablespoon soy sauce
  • 1 tablespoon sesame seeds
  • 1 tablespoon chia seeds
  • Salt and cracked pepper


  • 3-4 potatoes (washed, peeled or unpeeled depending on preference). Use any potato you have handy really – new potato or desiree work well.
  • 1 heaped tablespoon plain flour
  • 2 teaspoons vegan margarine

 Tofu & Vegetable Pie

Step 1:

Preheat your oven to approximately 160°C

Step 2: The base

Think mashed potato and you’ll get the idea!

  • Slice potatoes in half and add to boiling water – boil until soft and ready to mash (approx10-15 minutes)
  • Get out your potato masher & mash away
  • Add the margarine and flour to the mashed potato (if you find the mixture a little dry you have two options – add a dash of soy milk or a little more vegan margarine)
  • Once fully combined use this potato mix to line the base of a pie dish. Using a fork dot the lining and then pop into the oven for approximately 15 mins. The idea is to partially cook the lining – this will both firm it to hold the filling and give a lovely golden, baked potato flavour.
  • Remove the pie case from the oven and set aside to cool while you continue with the filling

Step 3: The filling

While the pie crust is cooking away get your filling started

  • Finely chop the onion (brown, spanish or white)
  • Add a tablespoon of olive oil to a fry pan and add the onion.  Cook gently for 3 minutes until the onion becomes slightly translucent.
  • Lightly sauté the veggies – start with those that take the longest – cauliflower, broccoli and then work your way up to those veggies that require little cooking – spinach, corn etc.
  • They only require a little time cooking on the stove top – it’s just really to get them on their way!
  • Keep that potato masher handy…. !
  • In a separate mixing bowl add the drained tofu and give it a good mashing!
  • Add the tahini and soy sauce to the tofu
  • Add the veggies to the tofu mixture and gently combine.
  • Carefully pile this mixture into the potato pie case
  • Slice a tomato and arrange across the top of the pie and scatter sesame seeds and/or chia seeds over the pie top.



Before scattering the sesame and chia seeds it is optional to grate some vegan cheese over the top of the pie. Not necessary but can certainly be a nice finishing touch.

  • Now pop the pie into the oven. Baking time will vary – check at 35 minutes however it can take up to 45 mins depending on your oven.  You just want it lightly golden brown.

Remove from oven and serve with either a lovely green salad or if it’s more of a winter’s night then some lovely steamed veggies of your choice.

P.S. You could of course use pastry for the base whether you make it yourself or buy frozen pastry (vegan of course)!

I’m so happy that I’ve been able to recreate this pie – once you’ve cooked it a few times and have a feel for putting it together, you can have it ready in under an hour.

Enjoy! Xx

Vegetable Pie

Ginger & Sweet Chilli Glazed Tofu Stirfry

Tofu & Ginger Stirfry

This is an old standby recipe that I could probably put together in my sleep – well almost! The longer you can marinate the tofu the better but if you are short for time get the marinade together, cut up the tofu and get it marinating straight away as you prepare your veggies and pop your rice on…

A great school night meal!

What you will need:

Sesame oil – 2-3 tablespoons

¼ cup soy sauce

1 inch piece root ginger – grated or sliced very finely

1 clove garlic – minced

¼ cup sweet chilli sauce

500 g firm tofu, drained and cut into squares

 Now for the veggies:

Really this is up to you and what you have in your fridge – some suggestions include:

Broccolini or broccoli


Snow peas

Bok Choy

Red capsicum



Corn Spears


Sliced and diced however you like your veggies!

Tofu, Ginger & Sweet Chili Stirfry

Good handful of toasted cashews and or sesame seeds

Either basmati, jasmine or brown rice – you could also use hokkien noodles – yum!

What to do:

Get the marinade together. Mix together the soy sauce, garlic, sweet chilli sauce and ginger in flat based container. If you feel that you need a little water – you could add that now.

Cube your tofu and place in the marinade – make sure the tofu is covered as much as possible with the marinade.

Ok now – on with the veggies!

Slice and dice the veggies and put aside.

In a wok place a tablespoon or two of sesame oil. Drain the tofu (keep the marinade)

Place the drained tofu in the heated sesame oil. Cook the tofu until golden brown on all sides. Remove the tofu from the wok and keep warm.

Add the remainder of the sesame oil and gradually add the veggies. Start with veggies that take longer like carrot and work your way up to adding the bok choy which won’t take very long to cook.

Add some of the marinade – just a little at a time – just what you need as your cooking the veggies – it will help to create a yummy caramel glaze.

Return the tofu to the wok and sprinkle the cashews over the stirfry.

Serve the stirfry over rice or some hokkien noodles.

This is such a quick easy meal to put together. And there really is something about ginger – it’s a bit spesh!

A healthy, happy meal!

Enjoy xx

Tofu, ginger & Sweet chilli Stirfry