American · Breakfast
Tofu Scramble Everything Smash Tub
Mashed firm tofu with nutritional yeast, Dijon, and everything-bagel seasoning, batch-prepped for an American vegan smash tub scooped onto sourdough toast.
$
15 minsPrep
0 minsCook
15 minsTotal
EasyLevel
Nutrition per serving
310Calories
22gProtein
15gFat
26gCarbs
3gSugar
6gFiber
680mgSodium
0mgChol
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Instructions
1
Prep
Pat 250g firm tofu dry with paper towel, press firmly to remove excess moisture. Mash with a fork until loose scramble texture with some curds remains. Whisk in nutritional yeast, Dijon, lemon juice, lemon zest, olive oil, turmeric, salt, and black pepper until golden. Fold in everything-bagel seasoning, chives, and parsley gently until evenly distributed.
2
Build
Transfer tofu mixture to an airtight container and refrigerate up to 3 days, allowing flavour to deepen. Remove from fridge 5 minutes before serving to bring to room temperature.
3
Toast
Toast 2 slices wholemeal sourdough over medium heat 2 to 3 minutes per side until golden and crisp, or warm 2 wholemeal wraps in a dry pan 1 minute per side until pliable.
4
Plate
Scoop approximately 125g tofu scramble onto each warm toast or wrap. Finish with extra cracked black pepper at the table for added savoury depth. Serve immediately.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 250g (8.8 oz) firm tofu
- 15g (0.5 oz) nutritional yeast
- 1 tbsp Dijon mustard
- 1 tbsp everything-bagel seasoning
- 1.5g (small pinch) fresh chives
- 0.5g (small pinch) fresh flat-leaf parsley
- 1 tbsp fresh lemon juice
- 0.25 tsp fresh lemon zest
- 1 tbsp extra-virgin olive oil
- 0.375 tsp freshly cracked black pepper
- 0.25 tsp fine sea salt
- 0.125 tsp ground turmeric
- 2 slices wholemeal sourdough
- 2 wholemeal wraps