Tofu scrambled eggs

I had an evening on my own and sometimes it is quite nice to just cook something for myself. I can add anything I like and not give it a second thought.

I had some silken tofu in the fridge that I wanted to use. A discussion about egg over lunch left me wanting eggs for dinner. It wasn’t really a cooking day, my kitchen gets a bit hot so I thought it had best be quick! It came together with ingredients I found in the fridge as I felt a little lazy and didn’t go to the shop.

Tofu scramble eggs,

Preparation time: 5-10 minutes

Cooking time: 10 minutes

Serves 1


  • 1 egg
  • 1/4 pack of silken tofu
  • 4 mushrooms
  • 1 tbs cottage cheese
  • paprika powder
  • salt & pepper
  • 1 tbsp soy sauce
  • oil for cooking


  • 1/4 light halumi cheese
  • 1 spring onion
  • 2 radishes

Start by cleaning and slicing the mushrooms, let them cook out in a pan and add a little soy sauce in the end. They don’t need any oil or butter but will cook in their own juice. Whilst that is cooking cube the tofu, slice the spring onion, quarter the radish and tear up the halumi cheese.

Mix the cottage cheese, spices and the egg. When the mushrooms are almost cooked add a little oil to a pan and add the mixed egg. Add the tofu and make scramble eggs. When it is creamy put it on a plate and garnish with the halumi, spring onion and radish.



I ate it on the sofa watching my favourite TV shows with total ownership of the remote control, a bit of a treat for a night!


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