Make it yourself: vegan scrambled tofu and Mediterranean spread
8.1.2026
Translation: Patrik Stainbrook
Pictures: Debora Pape
Vegan «scrambled eggs» made from tofu are THE classic plant-based dish. And they’re super easy to make. And if you’re already buying tofu, you can also use it to make homemade spreads.
Can you still eat delicious food if it’s entirely without animal products – i.e. vegan? Of course! Can you avoid highly processed substitutes, too? Absolutely! January’s a great opportunity to try it out, as many companies offer new products or special deals during Veganuary for a first foray into vegan cuisine.
Cooking vegan dishes is easy. The main thing’s avoiding meat, eggs or dairy products. For breakfast, I have «scrambled eggs» made from tofu and homemade Mediterranean spread, also tofu-based. I like to squeeze some oranges for fresh orange juice, and I top my latte macchiato with plant-based foam.
You probably already have most of the spices and ingredients for both recipes in your kitchen. Then you’ll just need tofu and a few specific spices to give it flavour.
Here’s how it’s done: Mediterranean spread
You can spread this tomatoey, spicy spread on bread or use it as a dip for tortillas or crudités. It’s best to make it the night before so the flavours can develop.
The tomato flavour comes from sun-dried tomatoes, which are more aromatic than their fresh counterparts. Basil, garlic and olive oil provide further seasoning, while sunflower seeds add crunch.
Besides tofu, all you need as a vegan substitute is plant-based milk. For example, you can buy a litre of barista-style oat milk and use it for the latte, the spread and the scrambled tofu. I use an immersion blender to turn the ingredients into a creamy mixture.
Ingredients
- 200 g plain tofu
- 50 ml plant-based milk
- 1 handful of fresh basil
- Juice of 1 lemon (squeezed)
- 1 large clove of garlic
- 5-6 dried tomato halves
- 50 g sunflower seeds
- 2 tbsp olive oil
- Salt and pepper
Peel the garlic, roughly chop the other ingredients, then add everything to the blender with a good pinch of salt and pepper. The blender does the rest. Taste it occasionally to see if it needs more seasoning. The spread will keep in the fridge for about a week.
Here’s how it’s done: scrambled tofu
Scrambled tofu is scrambled eggs without the eggs – and just as good. It’s easy to replicate the taste, look and texture of scrambled eggs. I start every Sunday with scrambled tofu and can’t imagine my weekend without it now.
I prefer smoked tofu, but plain tofu’s fine too. For the yellowish egg colour, I use ground turmeric, a type of ginger from Asia. Nutritional yeast flakes also go into the «scrambled eggs» as a natural flavour enhancer. They have a slightly cheesy taste and give the tofu a savoury flavour.
I like to stir in a few dollops of soy yogurt to make the scrambled tofu a bit creamier. You can use oat milk instead, but add it gradually – otherwise it’ll quickly become too runny.
The real secret weapon for vegan «egg» dishes is sulphuric salt Kala Namak. You only need a little bit to get the typical egg flavour.
Ingredients:
This recipe makes enough for two portions.
- 200 g tofu (smoked or plain)
- 1 onion
- 1 large clove of garlic
- A little olive oil for the pan
- 2 tsp turmeric
- 2-3 tablespoons nutritional yeast
- Sun-dried tomatoes (or 2-3 fresh mushrooms)
- 1 handful of parsley
- 2-3 tbsp soy yogurt (or 2-3 tbsp oat milk)
- Salt and pepper
- Kala Namak
Pat the tofu block dry with kitchen paper and crumble it into small pieces with your hand or a fork. Peel the onion and garlic clove and chop them finely. Heat some olive oil in a pan and fry the onion and garlic.
Add the crumbled tofu. Sprinkle with turmeric and nutritional yeast and mix well until the contents of the pan look like scrambled eggs.
With the tofu on a medium heat, slice the sun-dried tomatoes into thin strips and finely chop the parsley. Add both to the pan, reserving some parsley to garnish. Season the contents of the pan with salt and pepper to taste. Stirring frequently, the scrambled tofu will be ready in 6-7 minutes.
I use this time to bake some rolls in the oven and squeeze four oranges and two lemons into fresh juice for two people. For my latte macchiato, I always reach for Alpro Barista Coconut. Unfortunately, we don’t have it in the shop, but we do have other milk drinks you can froth.
Stir in the soy yogurt just before serving – if you do it earlier, the liquid will evaporate. Arrange the scrambled tofu in two small bowls and sprinkle with the remaining parsley. My insider tip: only season the scrambled tofu with Kala Namak when you eat it. This really brings out the egg flavour.
Homemade vegan jam also goes well with this. Instead of dairy butter, I use margarine or a little bit of soy yogurt.
Bon appetit!
If you’d like to try more recipes, we have several vegan cookbooks in our product range.
Header image: Debora Pape
Feels just as comfortable in front of a gaming PC as she does in a hammock in the garden. Likes the Roman Empire, container ships and science fiction books. Focuses mostly on unearthing news stories about IT and smart products.
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