Recipe: Tofu garden scramble

I’ve had a sore tummy for the last couple of weeks so I’ve been trying to cut down my wheat intake, which (unfortunately) seems to be helping it to settle down. Sob – bye bye Pasta Sundays for now! To be veggie and wheat-free requires a bit of creative thinking – and shows how me often I default to pasta or pizza – so I’ve been trying things I haven’t done before.

After having a Japanese stir-fry the other night, I used the leftover tofu to replicate a lovely garden scramble I had for brunch in San Francisco. As well as being an Asian mainstay, firm tofu is really good as a more substantial (and vegan) substitute for scrambled egg, and its bland creaminess works well with all sorts of other flavours, from Mediterranean to Indian.

I teamed it with the contents of my veg drawer, some leftover pesto and a squeeze of lime to make a delicious dish that took under ten minutes. You could sub the green veg for whatever you have: I used my favourite, samphire, because I spotted it in Waitrose (on the fish counter instead of veg aisle, natch), but it’d also work great with broccoli, green beans or peas. I also used an amazing fiery chilli pesto from Romeo Jones at Broadway Market but normal red pesto would work, with a sprinkle of chilli if you like it hot. I served it on a wheat (whoops) tortilla to bulk it up a bit, but actually found it made quite a filling supper on its own.

Tofu garden scramble

Tofu garden scramble


  • 160g (half a pack) extra-firm or firm unflavoured tofu (Clean Bean is the best, if you can find it)
  • 1 shallot
  • 1 clove of garlic
  • 5 chestnut mushrooms
  • 3 sun-dried tomatoes
  • Large handful of green veg: I used samphire, sugarsnap peas and spinach
  • Tablespoon of red pesto
  • Tablespoon of Greek yogurt
  • Feta cheese
  • Half a lime


  1. Heat a wok with a slug of olive oil, and add the sliced shallot, crushed garlic and sliced mushrooms.
  2. Stir fry over a medium-high heat for 5 minutes, then add the chopped green veg and sun-dried tomatoes and crumble in the tofu.
  3. Give that 5 minutes, stirring, then add the pesto and yogurt. Turn the heat down and cook for a few minutes more to warm through the sauce.
  4. Serve on a toasted tortilla with a generous squeeze of lime and feta cheese crumbled over.