Tofu and Turmeric Scramble (Vegan Scrambled Eggs)

An all time favourite, we can't get enough of this breakfast feast - scrambled eggs like no other, packed with flavour. A perfect start to the day.

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2 tbsp The Groovy Food Company coconut oil with turmeric 

1 leek, finely chopped

2 garlic cloves, crushed

1 red chilli, deseeded and finely chopped

150g frozen green peas

1 1/2 tsp The Groovy Food Company creamed coconut 

1 tsp sweet paprika

1 tbsp ground cumin

500g firm tofu, crumbled

50g bunch coriander, leaves roughly chopped



4 slices wholewheat seeded bread

2 avocados

chilli sauce, for drizzling

2 limes, cut into wedges


  1. Heat oil in a large frying pan or wok. Add leek, garlic, chilli and peas and cook, stirring, for 5 mins until everything has softened.
  2. Meanwhile spoon the creamed coconut into a blender, add 50ml hot water and blend until smooth, set aside.
  3. Add the spices and 1 1/2 tsp salt to leek mixture, then tip in the crumbled tofu and stir to coat. Pour in coconut milk and using a wooden spoon start breaking up the tofu and mixing all the ingredients together. Cook for 5 mins, stirring constantly, until heated through.
  4. Remove from heat and stir through most of the coriander.
  5. Toast the bread slices. Scoop the avocado flesh into a bowl and mash with a good squeeze of lime juice and some seasoning. Spread the avocado onto the toast and top with the scrambled tofu, the remaining coriander and a drizzle of chilli sauce. Pop some lime wedges on the side for squeezing over.
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