7 January 2023

Ultimate Scrambled Tofu on Toast

The ultimate vegan brunch, crispy sourdough toast topped with avocado green goddess dressing, soft scrambled tofu, smoky mushroom pancetta, quick-pickled onions and crumbly vegan feta.

Inspired by a dish I ate recently in Stockholm, in a cute café called Mahalo and one too good not to share. Serve up with your favourite hot drink or juice for the ultimate brunch!

For a soft scramble I used a mix of silken tofu and a chickpea flour blend, seasoned with black salt for that eggy taste - it has such an authentic flavour and texture and is my favourite way of making a tofu scramble! To make the mushroom pancetta I cubed up the tofu, mixed in a smoky seasoning blend and air fried it, but you could also bake it in the oven. 

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Ultimate Scrambled Tofu on Toast | Time: 25 mins | Serves: 2-3

You'll need

  • Chopping board
  • Knife
  • Blender
  • Air fryer or lined baking tray
  • Mixing bowls
  • Saucepan
  • Whisk


Quick pickled onions:

  • 1 red onion, thinly sliced
  • 1/2 cup cider vinegar
  • Pinch salt
  • Pinch sugar

Mushroom pancetta:

  • 150g chestnut mushrooms
  • 1 tbsp oil
  • 2 tbsp soy sauce
  • 1 tsp chipotle paste
  • 1 tsp liquid smoke
  • 1/2 tsp smoked paprika
  • Pinch sugar

Green goddess dressing:

  • 1 large ripe avocado
  • 70g mixed herbs (I used parsley, chives, dill and oregano)
  • 1 clove garlic
  • Juice 1/2 lemon
  • Splash water 
  • Good pinch salt
Scrambled tofu:
  • 1/2 cup chickpea flour (also known as gram flour or besan)
  • 1/4 cup nutritional yeast
  • Black pepper
  • 1 cup water
  • Drizzle oil
  • 1 block silken tofu
  • Pinch turmeric
  • Good pinch black salt (kala namak - for an eggy taste)
To serve:
  • Sliced bread (I used sourdough)
  • Vegan feta


  1. Thinly slice the red onion, add to a bowl with the cider vinegar salt and sugar and leave to one side. 
  2. For the mushroom pancetta, dice up the mushrooms into 1cm pieces, then add to a bowl with the oil, soy sauce, chipotle paste, liquid smoke, smoked paprika and a pinch of sugar. Mix together and air fry at 200°C for 10 minutes or bake for 15 minutes at 200°C. 
  3. Add the avocado, herbs, garlic, lemon juice, water and salt to a blender and blitz until smooth. 
  4. Then for the scrambled tofu, whisk together the chickpeas flour, nutritional yeast, black pepper, drizzle of oil and water. Add to a saucepan on a low heat and cook for 5 minutes, ensuring the chickpea flour is cooked through and whisking so it stays smooth. Add in the tofu and stir through the mixture, then add a pinch of turmeric and black salt, stir to combine and taste for seasoning.
  5. Toast your bread and arrange your toast, starting with the green goddess dressing, scrambled tofu, mushroom pancetta, pickled onions and then crumbling of vegan feta. Serve up and enjoy!
Cassidy xx