• 1 pack of extra-firm tofu

  • 1-2 Tbsp olive oil

  • 1/4 red onion, thinly sliced

  • 1/2 tsp sea salt

  • 1/2 tsp garlic powder

  • 1/2 tsp cumin powder

  • 1/4 tsp chili powder

  • 1/4 tsp turmeric


  • Pat tofu dry and roll in a clean, absorbent towel with something heavy on top, such as a cast-iron pan, for 15 minutes.

  • Saute the onion in some olive oil until golden, alongside the spices and sea salt.

  • In the meantime, unwrap tofu and use a fork to crumble into bite-sized pieces.

  • Use a spatula to move the onion to one side of the pan and add tofu. Sauté for another 5-7 minutes until tofu is slightly browned.

  • Serve immediately with the sautéed potatoes, spelt or rye toast. I like to add more flavour with hot sauce and lots of chopped parsley, spring onions and red and green chilli!

Scrambled Tofu