Veggie Fried Tofu

A simple tofu scramble packed with flavour and veggie goodness.

Serves 1 | Prep time: 5 mins | Cooking time: 10 mins


  • 1/2  medium potato, cubed
  • 120g/4.23oz firm tofu, crumbled
  • 1/2 tsp turmeric
  • 1 tsp mixed herbs
  • 1/2 tsp Massel salt-reduced stock powder
  • 1/2 tomato, chopped
  • 1 cup spinach
  • 1 Tbsp nutritional yeast
  • Iodised salt (optional) and pepper to taste
  • 1 slice wholemeal bread, toasted (use gluten-free bread for GF option)


  1. Pre boil/steam the potato and leave to cool. You can do this the night before and store in the fridge.
  2. Heat a little oil in a frying pan. Add the cubed potato and fry for a couple of minutes.
  3. Add the crumbled tofu and mix together well, then add the turmeric, herbs and stock powder. At this point if the mix is a little dry you can add a splash of water.
  4. Add the chopped tomato and spinach and cook for 1-2 minutes until the spinach is wilted and the tomatoes have softened a little. Add the nutritional yeast and season as desired.
  5. Serve with toast.

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