Scrambled “eggy” Tofu

Tofu Bolognese


2 Tablespoons peanut oil (or other
light vegetable oil)

1 medium brown onion, very finely chopped 1

block firm tofu (I used Tonzu brand
for its texture)

1 block Japanese firm silken tofu (in blue tetra pak at supermarket)

1 teaspoon powdered turmeric (or 1 tablespoon grated fresh turmeric)

1.5 teaspoons volcanic black salt

1/4 cup coconut cream

Sourdough bread, toasted

Parsley to garnish

Salt and pepper to serve




* Heat the oil in a pan and add the onion, then cook on low heat for 5 minutes till soft and sweet.

* Turn up the heat and use your hands to crumble the firm tofu into the pan, cooking for a couple of minutes. Do the same with the silken tofu, adding the turmeric and volcanic salt at the same time.

* Remove from heat and add coconut cream, mixing through till well combined.

* Serve on toasted sourdough with a sprinkle of chopped parsley, volcanic salt and ground black pepper.



Scrambled tofu is a great thing, especially when it has a few x-factor aspects to it. Volcanic salt has a strong sulphur smell. It’s the star of the show, and if you’ve ever been to Rotorua you can guess exactly how it smells – like eggs. In a supporting role, Turmeric turns everything yellow with a slightly musky flavour.

What about texture? That’s where a mix of different types of tofu makes a difference: here I use both firm and soft, with a bit of softened onion which also adds sweetness. A dash of coconut cream gives a creamy character and joins the dots to make it all come together.

The end result puts a big smile on my face, with textures and tastes that show that plant-based food can be deeply satisfying.


Source: Aaron Brunet, Plant-based chef and Masterchef  2013