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Main Course

Scramble tofu


  • 320 gr of natural tofu
  • 300 gr of leek
  • 50 gr of soya milk
  • Turmeric
  • Salt and pepper
  • Extra virgin olive oil
Scramble tofu


  • Scramble tofu


  • Easy


A second of a unique goodness and ease! A valuable and protein alternative to the egg. 

Prepare the leek emulsion by slicing the same finely and stewing it in a pan with a drizzle of oil and a pinch of salt and pepper. When soft, blend it with soy milk and plenty of turmeric. Must be a smooth and homogeneous mixture. 

Crumble the tofu with your hands, stir in a pan with a little oil and a pinch of salt and after a few minutes add the leek emulsion. Let flavour for a few minutes and serve.


You can prepare a large amount of scrambled tofu and deep-freeze it with the shock freezing function of Freddy to store it in the freezer for up to 6 months. 
If necessary, all you have to do is regenerate it in the pan a few minutes with half a glass of water or soy milk.