Skip to content

Vegan Recipe: Scrambled Tofu Bowl with Roasted Veggies in a Cashew Cheese Dressing

Scrambled Tofu Ingredients

  • 400g extra firm tofu, patted dry and crumbled
  • 1/2 tsp salt
  • 1/4 cup nutritional yeast
  • 1/4 tsp garlic powder
  • 1/4 tsp turmeric
  • 1/2 tsp ground cumin
  • Splash of soy sauce
  • 1 red onion, diced
  • Green leafy vegetable, chopped

Cashew Cheese Sauce Ingredients

  • 1/2 cup raw cashews, soaked
  • 1/4 tsp garlic powder
  • 1/4 tsp cumin
  • 1/2 tsp smoked paprika
  • 1 tbsp nutritional yeast
  • Salt to taste

Oven Roasted Pumpkin and Carrots Ingredients

  • 1kg pumpkin
  • 3 medium carrots
  • 1-2 tbsp olive oil
  • 1 tsp cumin
  • 1/2 tsp salt
  • 1/2 tsp pepper


  1. Mix crumbled tofu in the spices and condiment. On medium high heat, sauté diced onion till translucent, add the tofu and let it brown slightly, stirring occasionally for approximately 15 mins. Toss in the leafy vegetables last, and let them wilt.
  2. Blend all cashew cheese sauce ingredients together, add warm water to reach the desired consistency.
  3. Cut the pumpkin and carrots into bite size pieces, add the oil and condiments, coat well and roast at 210C for 45min-1h.