The Fitness Zone

Don’t knock it ‘til you try it: The best scrambled tofu recipe EVER.

Jun 18, 2021 | by Molly Fabri

AIF’s Head of Training, Kate Kraschnefski shares her incredible scrambled tofu recipe that had everyone in the AIF office questioning why they hadn’t opted for tofu over eggs sooner. 

I’ll be honest with you – as a non-vegan myself and victim of previous traumatic tofu experiences (absolute hyperbole, but the tastes were enough to scar me), the thought of scrambled tofu on a wrap, on toast, or in any form really, was enough to make me lose my appetite.

It wasn’t until AIF’s Head of Training and resident vegan recipe queen, Kate Kraschnefski, waltzed into my office one morning that I would be able to make peace with my tofu trauma. Presenting me with a warm scrambled tofu wrap, she was adamant that she had just changed the lives of every other AIF team member and that now it was my turn to take the plunge.

I pushed aside my tofu PTSD and took a bite into what I can only describe as pure HEAVEN. The amount of flavour bursting through this wrap was unbelievable and it honestly tasted so much like scrambled eggs… but, hear me out – BETTER than scrambled eggs.

Since that day, Kate’s scrambled tofu has been a regular breakfast go-to for me and I’ve managed to convert many other tofu-haters with this dish. You can put it in a wrap, pop it on toast, eat it by itself or with some spinach and mushrooms; packed with protein, it’s a super healthy breakfast option and a great way to start your day!

So, now it’s your turn to put aside any negative predisposition you may have towards tofu and have your mind BLOWN.


Serves 4


  • 500g of firm tofu 
  • about a cup of nutritional yeast (more or less depending on your cheesiness preferences!
  • smoked paprika (I love this, so prob around 4-5 teaspoons)
  • cumin (1 tsp)
  • turmeric (3tsp)
  • cracked pepper
  • Kala Namak (Indian Black Salt – this gives it the egginess.. I added about 2 tsp, but you can adjust to your taste)
  • onion powder
  • fresh garlic or garlic powder 
  • chilli flakes
  • A cup of veggie stock


  • Rinse the tofu and crumble in a bowl
  • Add all of the herbs/spices and mix 
  • In a wok or big saucepan, add fresh garlic, then tofu + herbs
  • Add some of the veggie stock and stir through combining tofu and herbs
  • Add nutritional yeast and stir through thoroughly
  • Add a few more dashs of stock and let reduce slightly
  • Like scrambled eggs, add as much stock as you like to get your preferred texture.

Nutrition per serve:

  • 250 calories
  • 14g fat
  • 4g carbs
  • 28g protein 

Serving suggestions:

  • On toast, with some mushrooms, tomato and rocket
  • With some baked sweet potato
  • In a wrap with your favourite add-ons
  • Anyway you would eat your scrambled eggs!  


Molly Fabri

Molly Fabri

Communications and Partnerships Coordinator

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