Chilli Butter Turmeric Tofu Scramble

“I want to put a massive red asterisk on this recipe and say that this is the best scrambled tofu I have ever eaten. We probably cook it once a fortnight in our house. I admit that I was once a scrambled tofu sceptic: I love eggs and refused to believe that anything else could come close, so why bother? But this tofu scramble is something else.”

“Once you have tried it, you will believe the hype. This is effectively a mashed tofu stir-fry that is brought to life with a custard-like cheesy, spicy sauce that comes together very quickly and delightfully. The tofu takes on the flavours impressively, while staying delicate and wobbly like just-set custard. The keys to this dish are fresh moist tofu and nutritional yeast, which is really worth scouting out from health food stores. Don’t be a fool like I was; embrace the tofu scramble.”

By Bonnie Chung, from Tofu Tasty: Imaginative tofu recipes for every day


3 tbsp olive oil
1 large red onion, finely sliced
½ red pepper (bell pepper), cut into long strips
2 garlic cloves, finely chopped or grated
2 tbsp unsalted butter
1 tsp Dijon mustard
300g/10½oz firm tofu, drained for 20 minutes
1 tbsp nutritional yeast flakes
1½ tsp ground turmeric
1½ tsp hot smoked paprika
35g plain flour (all-purpose flour)
1 tsp sea salt flakes
250ml soya/oat milk, or regular milk
1–2 tsp chilli flakes (we recommend Aleppo Chilli or House Blend)
2 handfuls of baby spinach
Handful of chopped coriander
1 tbsp chopped jalapeños, to serve (optional)
To serve: toasted pitta (pita) bread or sourdough bread


Heat the oil in a large saucepan and fry the onion, red pepper and garlic for 3–4 minutes until softened, then add the butter and mustard and stir together.

Crumble the tofu in gently, allowing some pieces to stay chunky.

In a small bowl, mix together the yeast, turmeric, paprika, flour and salt.

In a small saucepan, warm up the soya milk until bubbling, then stir it into the bowl of dry ingredients. It will start to thicken up quickly, so make sure you keep beating it until smooth, using a wooden spoon.

Pour the sauce over the tofu, a little at a time, stirring it gently in and making sure the flavours are well mixed together. Add the chilli flakes and baby spinach and stir again, just to wilt the spinach leaves.

Turn off the heat and stir in the chopped coriander and jalapeños, if using, before serving with toasted pitta or sourdough bread.

By Bonnie Chung, from Tofu Tasty: Imaginative tofu recipes for every day

spices used

Related Recipes