Today we made scrambled tofu

Good morning lovely people!

Hope you’re week is going well and you’re making the most out of each and every day! Making sure you make some time to do the things which make you happy and make you smile! Ok so here’s a little thing we put together last week as we had some tofu and kale leftover in the fridge and this was a great way to use it up in a fun way (adapted the recipe from Minimalist baker.


1 pack of Tofu (drained for an hour)

Olive oil

2 cups of kale

1 celery stick (chopped finely)


1/2 tsp salt

1/2 tsp cumin powder

1/4 tsp tumeric powder

Small amount of water


Dry the Tofu between kitchen roll or towel with 2 cans on top of it (this should drain most of the water out of the tofu making it firmer). Whilst you’re waiting mix the seasoning together and add a small amount of water to make it pourable.

In a skillet, add 1-2 tbsp olive oil and add the finely slices celery pieces, heat for a while over medium heat with a pinch of salt. Add kale and steam for another 2 minutes, the kale should be dark green in colour by that time.

Crumble the tofu using a fork or between your fingers. Move the kale to one side of the skillet and add the tofu. Pour the seasoning over the tofu and a small amount over the kale. Stir immediately to distribute the seasoning and cook over medium heat for 5 minutes. The tofu should be dark brown once cooked.


Serve immediately whilst warm with wraps, toast or roasted tomatoes. I also had some of this leftover for the next day so I ate it with the most amazing cherry tomatoes and avocado (great combination!!)

Scrambled leftovers, tomatoes and avocado

Enjoy this recipe! I would recommend it for a Sunday brunch too with hash browns, beans and cooked mushroom.

Love A x


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