Prep: 5 mins

Cook: 5 minutes

Yields: 4 servings

For an egg-free breakfast, why not try my tofu and vegetable scramble. Packed full of flavour it starts your day off with a veggie boost. Perfect for vegans and vegetarians following a SIBO diet or those looking for an egg-free breakfast option.

Tofu And Vegetable Scramble


  • 2 tbs garlic infused olive oil (or plain olive oil if not tolerated)

  • 1 red pepper, diced

  • 1 carrot, finely diced

  • 2 sticks celery, finely diced

  • 4 scallions, green part only, sliced

  • 2 cups shredded kale

  • 14oz firm tofu

  • 1 tsp ground turmeric

  • 1 tsp ground cumin

  • 1 tsp ground coriander

  • Salt and pepper


  • Heat a large skillet over medium heat. Add the olive oil and capsicum/pepper, carrot, scallions and kale. Stir constantly and cook for 4 minutes or until the vegetables have softened and the kale has wilted.

  • Add the tofu and break up into little pieces. Add the turmeric, cumin and coriander and stir constantly. Season with salt and pepper to taste.

  • Divide between four portions.

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