23 August 2015

Tofu Scramble & Potato Hash

This next recipe is the perfect Sunday brunch food, it's comforting, delicious and full of goodness! I made a tofu scramble out of tofu and chickpea flour to imitate soft scrambled eggs, which pre-vegan I always preferred and served this up with a potato hash baked in the oven, crispy kale and tomato, but feel free to use whatever veg you fancy. To make the tofu taste more 'eggy' you can substitute regular salt for black salt (kala namak), however it will still taste great without this ingredient! The tofu, along with the addition of chickpea flour and nutritional yeast provide around 16-17g of protein per serving of this brunch, fuelling you for the day and helping you to feel full for longer! The hash not only tastes delicious but is super easy to make too, I made mine without any oil, boiling first and then baking at a high temperature to crisp up the outside - for a quicker version you can boil and then fry with a bit of oil to crisp them up faster.

Also, apologies for the lack of posts over the last couple of weeks, last weekend was one of the most stressful weekends of my life (I'm not exaggerating!). You know when nothing seems to go right and things seem to be crumbling one after the other and you just feel like you can't catch a break? Well that was last weekend, and along with a vast array of other things my laptop decided it was going to turn off during an update (tip - plug charger in before installing windows 10), leaving me with no operating system and having to pay to get it repaired, the silver lining however was that all my data was able to be recovered and I have since backed everything up myself to avoid a potential disaster in the future! Anyway, I managed to keep my head up and despite everything, have maintained the view that everything will be ok in the (very) near future and I have also discovered how to laugh off disasters!

Tofu Scramble and Potato Hash | Serves: 4 | Time: 40 mins

You'll need:

  • Chopping board
  • Knife
  • Saucepan
  • Frying pan
  • Silicon Spatula
  • Baking tray
  • Grease-proof paper
  • Measuring cups
  • Colander
  • Whisk


  • 3-4 medium baking potatoes
  • 4 garlic cloves 
  • 1 block firm tofu, drained & pressed
  • 6 tbsp chickpea flour
  • 1 tbsp oil
  • 1 cup water
  • 1 tsp stock powder
  • 1/2 tsp turmeric
  • 1/2 tsp garlic powder
  • 1/2 tsp mustard 
  • 1/2 tsp salt / black salt
  • Black pepper
  • Veg of choice (kale, spinach, tomatoes, mushrooms etc)


  1. Pre-heat the oven to 240°C, line a baking tray with grease-proof paper & press the tofu with a clean tea towel and a heavy pan.
  2. Bring a pan of water to the boil, dice the potatoes in 1-2cm cubes and boil for 15 minutes. Then drain, shaking in the colander to make them fluffy. Crush 4 garlic cloves in the peel with the side of a knife, add these to the colander along with a good pinch of salt and toss again. Spread the potatoes out on a baking tray and bake for 20 mins at 240°C, turning half way through to ensure they crisp up evenly. 
  3. Cook your veg of choice.
  4. To make the tofu scramble, add the oil, chickpea flour, stock powder, turmeric, garlic powder, mustard and salt to the frying pan, whisk together on a medium heat, then gradually add the cup of water until completely smooth and cook until it thickens up. Then crumble in the tofu and stir with the spatula, heating gently until desired consistency is reached, then stir in the nutritional yeast and a good amount of black pepper.
  5. Serve the potatoes (minus the garlic) and tofu scramble up with your veg of choice and enjoy! 
Cassidy xx
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