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Tandoori Scrambled Tofu

Disclosure: I was not compensated for this post, however I did receive a sample for my review. All opinions are my own and not influenced in any way.

Wholefoods Review

To celebrate the vegetarian week, I was contacted by, they are proudly throwing up a vegetarian week challenge with several food bloggers to come up with vegetarian recipes. Head over to their Facebook page to see this weeks vegetarian recipes.

Cooking vegetarian for me comes natural even I am not a vegetarian but I have been cooking and eating vegetarian meals for as long as I remember. Also I like a bit of challenge so I happily agreed to participate. Few days later I was sent a mystery box with 5 ingredients to cook with, to use all or just one.

In this instance I only chose the Biona Organic Tofu. I have cooked with tofu before and I have to say they are quite a handy thing to have in the press.  Tofu likes flavours so I made my own tandoori mix and it was just beautiful.

Today I made a quick tandoori scrambled tofu or ‘egg’ as some may call it. Made with my homemade tandoori spice that really brings a sweet quick and abundance of aroma from the freshly grinded spices. But feel free to use a shop bought tandoori spice with you prefer.

From start to finish this process took me less than 3o minutes. Serves with rice, roti or pitta bread.

Wholefoods Review-1-5

As you can see in the recipe , I added some grated carrot and kale to the dish after I took the pan off the heat. The freshly grated carrot adds moisture and a crunchy texture at the same time. As for the kale apart from the nutrition values it also adds colour. If using it in burger buns that means there’s no more tomatoes to chop or lettuce to clean. It’s all in there.

Tandoori Scrambled Tofu

Prep Time: 5 minutes

Cook Time: 20 minutes

Yield: 4-6

Tandoori Scrambled Tofu


  • 1 Biona Tofu in Jar 360g
  • 1 table spoon of coconut oil
  • 1 grated onion
  • 2 cloves of grated garlic
  • 1 to 2 table spoons of home made tandoori spice
  • Salt to taste
  • 1 grated organic carrot
  • handful of organic baby kale


  1. Take the tofu out of the jar, press and pat dry using a thick kitchen towel. Make sure to squeeze enough of the water out then break the tofu with your fingers to crumble it. Leave some chunky bits for texture.
  2. Heat some coconut oil in a non stick frying pan. Add the grated onion and cook for about 2 minutes then add the garlic. Season and add 2 table spoons of tandoori spice and cook for about 1-2 minutes. You can now add the crumbled tofu and cook for a further 5 minute or so. Keep stirring to prevent it from sticking to the pan.
  3. Check if the tofu is cooked to preferred texture then remove it from the heat. Add the grated carrots and kale and mix all through.
  4. You can serve this with some brown rice or whole meal pitta bread.
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If you give this recipe a try, let us know! Leave a comment, rate it (once you’ve tried it), and don’t forget to tag a picture#everydaycookingwithmira on Instagram so we can see what you come up with.

 Disclosure: I was not compensated for this post, however I did receive a sample for my review. All opinions are my own and not influenced in any way.



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