spicy scrambled tofu

Tofu is definitely one of my favourite ingredients to cook with. I really love it’s texture, and it’s ability to absorb so many flavours. Its such a versatile food, and can be used in so many different dishes. I tend to use tofu in mostly savoury meals, and I love to cook it with lots of different spices. For this recipe, I decided to scramble the tofu and stir fry it with a mixture vegetables and of course, lots of delicious spices.

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I made this dish for another recipe as part of my collaboration with East End Foods, so I definitely made the most of their delicious spices when it came to creating this scrambled tofu recipe. I combined the spices with some tomato passata and tomato puree, for a deeper, richer flavour – and creating more of a saucy effect for the dish.

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I began the recipe by simply frying the onion with the spices. Then, I added in the ginger, garlic, mushroom and pepper, before adding in the tofu, tomato, salt and pepper. Then, I fried everything together for a few minutes before finally adding the spinach. So, as you can tell, It’s such a quick recipe to make. And it only requires one pan – so it’s perfect for when you just want an easy, speedy meal to make at home! It can definitely be enjoyed as a simple dish on its own, by just pouring it straight into a bowl after everything has cooked – or for something more filling, you could try serving it with rice, or even in wraps – like fajitas.

I hope you enjoy the recipe!


spicy scrambled tofu

serves 2


1 pack of cauldron’s extra firm tofu (396g)

1 tbsp olive oil

1 medium onion, finely sliced

1/4 tsp chilli powder

1 tsp East End ground cumin

1/2 tsp East End paprika

1/2 tsp East End turmeric

2 cloves garlic, grated

1 inch piece fresh root ginger, grated

2 mushrooms, finely sliced

1 red pepper, finely sliced

2/3 cup (160ml) tomato passata

1 tbsp tomato purée

1/2 tsp salt

black pepper, to taste

large handful spinach



  1. Add the onion into a large wok/frying pan, and place it onto a medium heat with the oil, chilli, cumin, paprika and turmeric. Fry them for about 2 minutes. After this, add the ginger, garlic, mushrooms and red pepper and fry for another 2-3 minutes, stirring.
  2. Then, add the passata, tomato puree, salt and pepper, and the tofu. To add the tofu, grab the block of it and crumble it into pieces and add it directly into the pan. Then, fry everything together for a further 4 minutes, stirring. Lastly, add in the spinach and cook for a final 2 minutes or so, until the spinach has wilted. Then, when everything is ready, remove it from the heat and serve it into dishes.

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  1. I’m a huge fan of tofu, but I’ve never made a Tofu scramble. I’m not sure why, I know I like them, I’ve had them at restaurants and am always impressed by the flavor. Your recipe looks spicy and delicious, guess its time to cross this one off of my list. Great recipe Harriet 🙂

  2. Woah, Harriet your recipe is so tempting. I love scrambled tofu and makes it quite often, but I never add spinach and mushroom to it. Loved the idea of adding spinach and mushroom in it. Will try it soon. 🙂

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