Yin & Yang Turmeric Tofu

I came up with this simple spice mix for tofu back in 2018. I had been looking for a tofu recipe since I had no original ideas for tofu but I couldn’t find anything desirable so I had to improvise in the end anyway. This is my original recipe and it calls for the use of soft tofu, which is an incredibly tasty replacement for scrambled eggs.

Recently I also cooked this recipe using firm tofu while omitting onions for a low FODMAP client and I didn’t miss the onions at all. Now, while I enjoyed the fried tofu cubes, I will be sticking to soft tofu myself simply because it’s so flavourful and juicy.  I believe firm tofu would need to be marinated a bit longer in the spice mix to soak in all the flavour or you could simply make an additional sauce as it can be a bit on the dry side on its own.



  • 1/2 tsp turmeric
  • 1/2 hot paprika
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 1/2 tsp cumin
  • a bit of water to mix
  • 280g tofu (soft or firm)
  • 2 cups of kale
  • 1/2 red onion
  • 1 pepper


Heat 1/2 tsp olive oil in a pan or use 1kcal oil spray. Drain the tofu and crumble it onto a pan. Pour the spice mix over the tofu and fry on high heat for about 5 minutes, stirring occasionally to allow it to soak in the flavours and colours.

Tip: If you cook it a bit longer, you can even brown soft tofu and give it a slightly crispy exterior while it remains soft on the inside. It’s incredibly tasty.

Add chopped onion (if using) and pepper and fry for a few more minutes. You can add kale to the scramble or blanche it separately like I did. Just clean the pan (I used a wok this time), add a generous amount of kale plus a splash of water. 1-2 minutes is all you need to prepare the kale – you’ll be able to tell from the colour of the leaves as they’ll quickly turn into a vibrant shade of green.

This gorgeous and colourful dish will be ready in under 10 minutes. Enjoy!

Energy: 374kcal, 37g protein, 20g fat, 13g carbs

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