(Serves 6)

Sun dried Tomato Paste:

  • 1 cup cashews (soaked previously for at least 4 hours)
  • 100- 150g sun dried tomatoes 
  • 1 fresh tomato
  • 1 tsp dried oregano
  • 1 tsp garlic powder or 1 garlic clove
  • 1 tsp apple cider vinegar
  • Olive oil
  • Sea salt & black pepper


  • Fresh spinach
  • Radishes
  • Cucumber
  • Walnuts
  • Olive oil
  • Sea salt & black pepper


  • 400g firm tofu (GMO free)
  • 100g sun dried tomatoes
  • 1 cup nut milk (unsweetened)
  • 1 cup chickpea flour
  • 4 tbsp sun dried tomato paste
  • 3 tbsp sunflower seeds
  • 1 tbsp apple cider vinegar
  • 1 tsp turmeric powder
  • 1 tsp garlic powder
  • A pinch chili flakes (optional)
  • A handful fresh basil leaves
  • A handful fresh oregano leaves
  • A handful fresh grass onion
  • Olive oil
  • Sea salt & Black pepper

Exploring new breakfast ideas to bring to the table... This vegan scramble is an easy and tasty option to eat at home or to take away. The sun dried tomato paste gives so much flavour to the recipe, as the quantity is for making a jar, you can add the rest of it to pasta dishes, as spread for bread crackers, or eat it with some veggies. 

To make the sun dried tomato paste, place all the ingredients in a blender or food processor and mix until you get a creamy paste. Note: You can use sun dried tomatoes that come in a jar otherwise soak the sun dried tomatoes for at least four hours before you make the paste.

To make the scramble, place the tofu in a big bowl or container. Using your hands make small crumbles out of it. Chop the sun dried tomatos and the fresh herbs thinly, add into the bowl. In a jar or another bowl add the nut milk (i have used unsweetened cashew milk for this recipe), chickpea flour, apple cider vinegar, turmeric and garlic powder, combine with a fork or manual shaker. Add the liquid mix into the tofu bowl, together with the sunflower seeds, some spoons of sun dried tomato paste, chili flakes, a couple of spoons of olive oil, sea salt and black pepper. Mix with a fork. Heat a pan with some olive oil and add the scramble. Cook for a couple of minutes, stirring constantly. Remove from the stove an place on a tray or plate. 

To make the jars, it is better to let the scramble to cool down before you add the salad on the top. Enjoy the scramble with some bread crackers, seeds, nuts, fresh sprouts... at home or to go!