It’s probably become redundant to say again that I love to cook. Freya and I wouldn’t have started a vegan blog if this wasn’t the case for the both of us. Using this blog, we can share our passion for vegan cooking through the recipes we make, like this tofu and sweet potato scramble. This is such an easy meal to make, the recipe has only 6 steps and it doesn’t take much cooking experience to get right, so it’s perfect for any level of cook. It’s super nutritious too, packed with tons of protein from the tofu, it’s a perfect way to start off any day.


However, I haven’t always been so passionate about cooking. You’ve probably already heard all the cliché origin stories for people’s introductions to cooking. Some parental figure had an affinity with food. Always making incredible dishes, the myriad of fragrances would dance out the kitchen like in a Tom and Jerry cartoon, the irresistible smells would entice the child in a state of wonderment towards the kitchen and they were transfixed with cooking from then on. Helping their grandmother, or father, or auntie, or whoever, at any opportunity they had, they started learning to cook and loving to eat. However perfect this sounds, this wasn’t me. My story starts after I had left home. I don’t want to be unfair to my parents though, they are both wonderful cooks, it’s my interest in cooking that’s missing from this cliché.




My Mum and Dad both have different styles in the kitchen. My Mum does nearly all of the day to day cooking, making the food necessary for the hungry appetites of a family. She always makes sure there is a meal on the table and it always tastes great. I wasn’t a totally useless child, I did help from time to time. I learned the basics from my Mum, she taught me how to cook things like scrambled eggs, pasta bake, and stir fry.


My Dad cooks too, he takes his time and cooks for the enjoyment of it. I learned a lot about mixing flavour combinations from him. But as a child, I wasn’t too interested in the act of cooking, I preferred to eat.



After first leaving home and moving to London to study, I was cooking for myself every night and this coincided with becoming a vegetarian. I was still quite a lazy cook at this point. I knew I could rely on things with strong flavours, like cheese, to make a mediocre meal taste decent.


It was becoming vegan that really sparked my interested in cooking. It made me think about each individual ingredient, herb, and spice that I was using. I really tried to get to know them and get the best flavour from each one. Thinking back now, my parents must have influenced my cooking, because I am a little bit of both my Mum and Dad.



Now it is cooking vegan meals with Freya that I enjoy the most. We have a tiny kitchen in our flat, but we both squeeze in and help each other out. We make a great team because Freya has a great mind for flavour combinations and I really enjoy preparing veggies and all the other practicalities of cooking. We are constantly swapping roles, it’s a form of organized chaos at times, but it works for us. Each meal that you see on this blog is a part of Freya and a part of me. And it is also a part of all the people who influence us, like my Mum and Dad.


I always enjoy returning to those dishes that my Mum would cook and making flavourful vegan versions. We have already published our take on a delicious stir fry. The recipe we present here is a take on one of the first dishes I ever learned, scrambled eggs. With our vegan twist, we have put together a top notch savoury tofu scramble.


Served as it is, on a slice of nice toast, it’s a delicious meal. The fluffy tofu does a brilliant job taking on the flavours of the spices, and it’s the perfect counterpart with a piece of crusty toast. This has quickly become my favourite thing to cook as a savoury brunch, purely because it is so simple yet so delicious. The fresh notes from the cherry tomatoes and the creamy avocado finish the dish off perfectly. Freya and I present to you our tofu scramble.  


author: lovely jubley







  • 1/2 medium sweet potato, cut into small bite sized chunks

  • 1 red onion, sliced into wedges

  • 1/2 tsp paprika

  • 1/4 tsp cumin

  • salt & pepper to taste



  • 1 tbsp dairy free butter

  • 1 280g pack of firm tofu, drained

  • 2 tbsp almond milk

  • 1/2 cup nutritional yeast

  • 1/2 tsp turmeric

  • 1/4 tsp cumin

  • 1/2 tsp paprika

  • 1/2 tsp garlic powder

  • squeeze of lemon juice

  • big pinch of salt & pepper

  • 1 cup of spinach



  • coriander

  • 12 cherry tomatoes, quartered

  • 2 avocados

  • lemon



  1. Preheat oven to 190 degree

  2. Place the sweet potato & red onion on a baking tray, drizzle with oil and sprinkle the paprika, cumin, salt & pepper, place into the oven and roast for 20 minutes

  3. On a low heat, melt the dairy free butter in a pan, then add the block of firm tofu and break it apart using a wooden spoon or spatula until it has a similar appearance to scrambled eggs

  4. Add the almond milk, nutritional yeast, turmeric, cumin, paprika, garlic powder, lemon, salt & pepper. Then stir until everything is combined. Cook for 10 minutes and then place on the lowest heat, string occasionally, to keep everything hot.

  5. Once the sweet potato & red onion is cooked, add it to the pan with the spinach. Stir together until the spinach has wilted

  6. Serve on toast with avocado slices, coriander & squeeze of lemon


If you gave this a go, we'd love to know how you got on! Write a comment, like, or share this recipe with your friends.



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Photograph of Freya and Charlie, the blog authors.


We’re here to share our experiences of how simple, yet exciting it can be to lead a vegan life. Featuring everything from delicious recipes + restaurant reviews to fab vegan products + supermarket food finds.

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