Antipasto Scrambled Tofu

July 13, 2016
Antipasto Scrambled Tofu

This Antipasto Scrambled Tofu is SO good! The flavour combination really makes it a winner.

Check out our video on how to make this recipe that we’ve posted up to YouTube:

I usually always make my scrambled tofu the same way, so this time I thought I’d mix it up a bit and add some roast capsicum, artichokes and olives. I also had some cashews on hand, so at the last minute I added those to the mix too! They turned out so well! I never thought of putting cashews in scrambled tofu before, but they work really well! I love when I experiment with things and they turn out great!

Antipasto Scrambled Tofu

I used curry powder for this recipe, but a curry blend would also work nicely! Or even just turmeric powder! – That would still give it that lovely yellow colour!

Antipasto Scrambled Tofu

I’ve used black salt (kala namak) in this recipe – it gives it an eggy type of flavour. If you don’t have any, you could do without it, but I find it does give it a really nice flavour. Another recipe I’ve used black salt in is the Creamy Vegan Potato Salad. You could order it online, or at specialty stores. I got mine from Nepal. Haha. I didn’t actually fly over there just for that, but I saw it in a shop there and I thought I’d try it out. I’m glad I did – it’s a really cool thing to have in the pantry!

I used Basil to stir in at the end, but if you prefer, spinach would also be really nice.

Antipasto Scrambled Tofu

This Antipasto Scrambled Tofu is a perfect weekend breakfast! When you make it, you may also want to make a Pear, Avocado and Rocket Green Smoothie to go with it! Then you’ll have the perfect breakfast combo!

Who loves scrambled Tofu? Please let us know in the comments!

Antipasto Scrambled Tofu
Prep Time
5 mins
Cook Time
10 mins
Total Time
15 mins
This Antipasto Scrambled Tofu is an incredible energy booster with an irresistible taste. Start your day right with this delicious goodness!
Servings: 2 people
  • 1/2 red onion diced
  • 2 cloves garlic crushed
  • 300g hard Tofu
  • 1 Tbs Curry Powder or Curry Blend
  • 2 Tbs Roast capsicum cut into strips
  • 4 Artichokes sliced
  • 7 or more olives whole or chopped
  • Black salt grated
  • A handful of Cashews
  • handful of Basil
  1. Fry onion and garlic in a pan for a few minutes
  2. Crumble tofu into the pan. Add curry powder and stir. Cook for around 5 minutes
  3. Add capsicum, artichokes, olives and black salt. Cook for a further few minutes
  4. Add cashews and basil, and stir through
  5. Serve it up! We like ours on toasted sourdough bread!

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