Fu of To Scramble!


In case you’re wondering Fu of To is Tofu just called out much cooler because that’s the way we see it. Perfect for Sunday brunch or prepped ahead of time for an everyday quick breakfast on the go. Serve with this lush shredded sweet potato and potato combo with a bit of garlic. This is Maris Piper potato (the most widely grown potato variety in the UK) shredded into hash browns. We like this tutorial.


for the scramble
  • 2 blocks firm tofu, rough crumbled, NOT little bits
  • 1/2 head cauliflower, broken to the same size and blanched
  • 3/4 t black pepper
  • 3/4 t turmeric
  • 1/2 t smoked paprika
  • 1/2 t Kala Namak (black salt)
  • 1/2 t granulated onion
  • 1/2 t granulated garlic
  • plant-based cheese (any kind, shredded or finely diced)
  • 2-4 T nutritional yeast (aka hippy fish food or nooch)
for the hash browns
  • Maris Piper potatoes, shredded, soaked in water, then drained and pressed until dry (suggested steps)
  • olive oil
  • salt
for the greens
  • your choice of greens (spinach, collards, kale, etc.)
  • a few pinches of salt


for the scramble

  1. Toss all together in a big bowl. Turn on yer oven to 200c/400f.
  2. Get yer pan wicked hot, cast iron is what we use. A dollop of v-butter or oil then add yer FU mix.
  3. Saute for a couple mins and don’t mess about with it too much—we want browning and crispy bits.
  4. Finish off in the oven for a about 5 –10 minutes, then add some of yer fave v-cheese at this point. Take it out add some of that hippy fish food (nooch/nutritional yeast) if you like and serve it up with greens and hot potatoes and yer good to go!

for the hash browns

  1. Add some olive oil to a cast iron pan, get it wicked hot over medium-high heat.
  2. Distribute potato shreds into the pan, form into a little disk by pressing down and making clean edges. Sprinkle with a little salt. Do not stir—allow to brown on one side.
  3. Flip when it’s firm enough to keep its shape. Allow to brown on the other side,
  4. Transfer to a plate to cool.

for the greens

  1. Set a steamer basket over a pot filled halfway with water over medium heat. You want it to fit snugly. Add the greens to the steamer basket and allow to slightly wilt, just a minute or two. Season with salt.


Get that perfect browning and wicked sharp edges by leaving it alone in the pan to brown. You want to develop some color and sturdiness before flipping. It may take some practice but worth the effort!


No meal—even breakfast—is complete without some greenery. Steaming is a great way to develop the perfect texture, and adding a touch of salt at the end is all you need.


Breakfast trifecta: FU of TO, crispy hash browns and wilted greens. BOOM.


Distribute as desired onto plates. Devour immediately.

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