Fennel Scrambled Tofu

This is a great breakfast or brunch idea for when you have a big day ahead!



450g firm tofu, scrambled with a fork or by hand

3 Tbs or more of Ghee or olive oil

1/2 Tbs fennel seeds

2 Tbs plant based chicken stock powder (Massel brand)

1 tsp curry powder

1 tsp turmeric powder

1/2 tsp grounded black pepper

1 medium onion chopped finely

2 grated carrots

3 Roma tomatoes diced

1/2 cup peas

2 cups Kale, chopped finely

1/2 cup of chopped parsley or coriander

Salt and pepper to taste



1. Using a heavy based sauce pan or fry pan, heat oil or ghee, add fennel seeds and allow it to fry until fragrant and slightly brown.

2. Add onions, scrambled tofu and all remaining spices and stock powder and let it fry until tofu gets slightly crispy and golden.

3. Add diced tomatoes, grated carrots and stir fry until tomatoes and carrots are cooked. Then add chopped Kale and stir fry together until soft. Add peas and herbs and mix it all together. Add salt or pepper by taste.

Serve with rice or toast and a nice green salad 🙂


Recipe by

Debora Galvin