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‘Scrambled Tofu Akuri’ - Veganuary Recipes!

This is a quick, any-time-of-day recipe!


5-7 sage leaves

(or 1tbsp dried sage)

1 butternut squash, peeled, deseeded and chopped (keep skin and seeds)

Extra virgin olive oil

2 garlic cloves, peeled

1 onion, quartered

1 tsp paprika

200ml coconut milk (any other plant-based alternative will do)

500g pasta (pappardelle is recommended)

Salt and pepper

To Serve

2-4 slices of bread, toasted.


Line a sieve with kitchen paper or a clean cloth, carefully place the tofu in the sieve and allow to drain over a bowl for at least 10 minutes.

Heat the oil in a non-stick frying pan and, when hot, add the ground cumin seeds. Stir fry for a minute until the smell rises, then add the onion. Fry for 8 minutes until soft, sweet and browning, and add the chilli, garlic and ginger. Fry for 2 minutes, then add the tomato, coriander, turmeric and salt.

Take the tofu and crush it between your fingers into the pan (or mash it in the pan with a potato masher). Cook for a few more minutes, until the tofu is piping hot and well mixed with the other ingredients, then serve immediately on toast, drizzled with oil if you wish.


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