Tofu is a soybean product which is made from the curds of soymilk (so it’s kind of similar to cheese, just using soy milk as a base rather than milk). The curds are pressed into blocks and can be made into different textures — soft, firm and extra-firm. It has a neutral flavor, making it a versatile ingredient in a variety of cuisines. I love to use it in salads, soups, and eggs so I’ll be sharing my recipes in my Low cal, Dairy free recipe book coming soon! Watch this space! 🙂

Tofu contains several anti-inflammatory, antioxidant phyto-chemicals making it a great addition to an anti-inflammatory diet. Tofu is also a good source of ‘complete’ protein – meaning that it has a well-balanced amino acid profile – in addition to fibre, potassium, magnesium, iron, copper and manganese.

Here’s one of our all-time favorite recipes using tofu, eggs and Turmeric! Give it a try and be sure to tag us on social media!

Tofu Turmeric Scramble

2-3 Servings


6 Medium /Large Eggs

1 Packet of Firm Tofu (Approx 400grams)

½ Teaspoon Turmeric

¼ Teaspoon Salt

1 tablespoon Extra Virgin Olive Oil

1 bulb Spring Onion

Lemon for garnish


Getting the moisture out of Tofu is key to making it crispy and flavorful! Remove from packaging and set aside to drain. Place two sheets of paper towel on a small plate. Place the tofu on top. Then place two more sheets of paper towel on top of the tofu. Find something heavy such as a baking tray or cast-iron skillet and place it on top of the tofu. Let that sit for about 30 minutes and change out the paper towel. Let this sit for a further 30 mins.

1. Add 1 tablespoon of Olive Oil to a hot nonstick pan

2. Crumble the tofu into the pan and cook for approx. 10 minutes, stirring occasionally 3. Break all the eggs into a mixing bowl and whisk together with turmeric and salt.

4. Add the egg mixture to the tofu and scramble together and stir until eggs are fully cooked alongside the Tofu.

5. Take out from the pan and serve with a side salad of choice.