So happy you passed by!  Vegetarian? Plantbased? Or just looking for healthier options for your diet? It doesn't really matter! I myself am what I like to call an "amateur vegan". Still experimenting and trying new things on daily basis and I truly love this process! Join me! 
I made this blog simple and visually incentive so that you could come back and browse for inspiration whenever you need it! 

Turmeric Tofu Scramble with Mushrooms & Sautéed Spicy Spinach

Turmeric Tofu Scramble with Mushrooms & Sautéed Spicy Spinach

Tofu is probably a product that is most associated with vegetarians or vegans. It’s almost a cliché. Honestly, I have never tried tofu before I turned. Even when I started my plant-based journey, I have never really considered making tofu. My introduction to tofu started only in East Asia last autumn. And I have just one thing to say - why, oh why haven’t I tried it earlier?? Let’s say I am a late tofu bloomer.

As someone once said to me – “tofu is just like chicken, if you don’t season it well, it will taste like nothing”. Indeed. Be generous with your spices, let that tofu soak everything in. Doesn’t matter if you are planning to bake it, fry it or scramble it. Spice it up!


Trying to replicate the Asian tofu dishes I indulged during my travels, I mostly experimented with pan fried tofu once I was back (I am a huge fan of crispy tofu bites, though not a fan of oil). There are a few recipes I am going to share with you guys very soon. However, scrambled tofu I tried just recently when I was in search of something savory to enjoy for breakfast. And it’s truly a perfect alternative. Besides being delicious, full of protein and filling, it’s also very quickly made.

Just as you would cook your scrambled eggs, the alternatives for additional ingredients are unlimited. So be creative! You don’t have to follow the exact ingredient list I chose.


You start your scramble by heating the pan with just a bit of oil and adding all the fragrant ingredients first. It will give a good base for tofu to absorb all the aroma. Try to think of tofu as if it was a sponge. Whatever you decide to put into your pan, it will affect the taste of your tofu big time.


In the next step you add the veggies of your choice and let it cook until it slightly softens. Get the tofu out of its packaging and start breaking it apart into bigger crumbs. I always use my hands. No fuss. Add the tofu into the pan and go loose on your spices. This is where you put that palate on your tofu. I always use turmeric for the color and then improvise with different spices each time.

The advantage of making a tofu scramble is that you do not need to press the water out of it before cooking. The water in the crumbs will evaporate while cooking.


I always use firm tofu for this, but I have seen people using firm silken tofu as well. So, it might be worth trying it as well if you have a chance. Also, I have noticed that the outcome is much more better if you use ready marinated firm tofu (there are few brands out there that are already spiced up with different herbs or if you have extra time on your hands you could try doing it yourself in advance).

This time I chose to serve my scramble with some spicy sautéed spinach (instructions bellow), some fresh veggies and marinated olives. The latter is my latest addiction. Get ready to see it a lot in my recipes.

Go give the tofu a try if you haven’t before! Don’t make my mistake of waiting for too long! If you are a hard-core tofu eater, I want to know all your best tofu recipes!


Turmeric Tofu Scramble with Mushrooms & Sautéed Spicy Spinach



For the scramble:

250 gr Firm Tofu

1 big or 2 small shallots, finely chopped

3 cloves of garlic, grated or chopped

½ fresh red chili, finely chopped

120 g. or more usual button mushrooms, sliced

1 small red bell pepper, chopped

½ canned kidney beans, ca 150g

1 tsp turmeric

1 tsp smoked paprika

1 tsp white pepper

Salt & pepper


For the spinach:

½ red onion, sliced

3 huge handfuls of fresh spinach

1 tbsp sambal oelek

Salt & pepper



1. Heat a medium sized pan with a splash of olive oil.

2. Add shallots, garlic, chili and sweat it for couple of minutes until shallots become translucent.

3. Add red bell peppers and cook for few more minutes while stirring.

4. Add mushrooms.

5. Take the tofu out of its package (don’t you worry about the liquid, the water will evaporate while scrambling) and break it apart with your fingers into a look-alike scramble. Add it to the pan.

6. Add all the spices, be generous. Stir well so that every crumble of tofu is covered and turned yellow.

7. Cook for 7-10 minutes while constantly stirring so that the water from both mushrooms and tofu has almost evaporated.

8. Add the canned beans just in the end to be warmed up.

9. Just before tofu is ready to be served, heat another pan with a little bit of oil.  Add red onions and cook for a minute. Add a spoon of sambal oelek and stir well. Add your spinach, one handful at a time if you have a smaller pan. Spinach wilt very fast so just keep stirring and adding more. Remove from the heat once all the spinach has wilted and soaked in the sambal.

Vegan Lentil & Mushroom Lasagna with Cashew Cream & Marinara Sauce

Vegan Lentil & Mushroom Lasagna with Cashew Cream & Marinara Sauce

Stuffed Zucchini with Quinoa & Chanterelle Mushrooms

Stuffed Zucchini with Quinoa & Chanterelle Mushrooms