Umami Tofu Scramble with Shiitake & Tomato (Vegan & Gluten Free)

If you think tofu is bland, then this is the dish that will change your mind. This umami-packed scramble is proof that plant-based cooking can be every bit as savoury, satisfying and full of flavour as anything else on the table, and it comes together in a single pan in about fifteen minutes.

The secret is layering. Shiitake mushrooms bring a deep, earthy savouriness, cherry tomatoes add sweetness and a little acidity, and a good splash of tamari ties it all together with that unmistakable umami hit. The tofu itself is a blank canvas, crumbled straight into the pan and coated in paprika and cumin until every piece is warm, golden and full of flavour.

This is our Howth Castle Cookery School version, and like all the best weekday cooking, it's endlessly adaptable. Serve it for a lazy weekend brunch, pile it onto toast, wrap it in a warm tortilla, or spoon it over rice for a quick and satisfying dinner. It's naturally vegan and gluten-free, so it suits just about everyone at the table.

A note on the tomatoes: for a little extra depth, try roasting or grilling them with a light coating of balsamic and olive oil before adding them at the end. It's a small step that brings a lovely caramelised sweetness, though the dish is every bit as good without it if you're short on time.

Finish with sliced spring onion, a sprinkle of Korean red pepper flakes for gentle heat, and one last splash of tamari. Make it once, and it'll quickly become part of your weekly rotation.

Ingredients

Method

1 onion 8 shiitake mushrooms 2 tbsp extra virgin olive oil or rapeseed oil 10 cherry tomatoes 1 tsp of tamari sauce, plus more for serving 300 g of firm tofu 1 clove of garlic 2tsp of paprika 2 tsp ground cumin 1 spring onion Korean red pepper flakes, for serving

Slice or dice the onion and shiitake mushrooms. Pour the oil, onion, mushrooms, and cherry tomatoes into a hot pan and cook for 10 minutes, until the onions become translucent.  You can also roast or grill the tomatoes with a light coating of balsamic vinegar and olive oil, then add them to the mushrooms just before plating. Once the onions and mushrooms are cooked, add a splash of tamari and stir vigorously while everything sizzles. This way the mushrooms will be coated in an exquisite umami flavour. Add the block of firm tofu and crumble it with a wooden spatula. Add the garlic, paprika, and cumin, coating the white tofu pieces. As soon as everything is nice and hot, serve it with some sliced spring onion, sprinkled with Korean red pepper flakes and seasoned with a bit more tamari sauce. Works well accompanied by some Grana & Polenta Cracker.

Posted on 21 Aug 2026.