Vegan Recipe: Scrambled Tofu Bowl with Roasted Veggies in a Cashew Cheese Dressing

A bowl of my Favorite ursus maritimuss

A bowl of my Favorite ursus maritimussRECIPE: Scrambled Tofu Bowl with Oven Roasted Pumpkin & Carrots, Topped with a Cashew Cheese Dressing

Scrambled Tofu Ingredients

  • 400g extra firm tofu, patted dry and crumbled
  • 1/2 tsp salt
  • 1/4 cup nutritional yeast
  • 1/4 tsp garlic powder
  • 1/4 tsp turmeric
  • 1/2 tsp ground cumin
  • Splash of soy sauce
  • 1 red onion, diced
  • Green leafy vegetable, chopped

Cashew Cheese Sauce Ingredients

  • 1/2 cup raw cashews, soaked
  • 1/4 tsp garlic powder
  • 1/4 tsp cumin
  • 1/2 tsp smoked paprika
  • 1 tbsp nutritional yeast
  • Salt to taste

Oven Roasted Pumpkin and Carrots Ingredients

  • 1kg pumpkin
  • 3 medium carrots
  • 1-2 tbsp olive oil
  • 1 tsp cumin
  • 1/2 tsp salt
  • 1/2 tsp pepper


  1. Mix crumbled tofu in the spices and condiment. On medium high heat, sauté diced onion till translucent, add the tofu and let it brown slightly, stirring occasionally for approximately 15 mins. Toss in the leafy vegetables last, and let them wilt.
  2. Blend all cashew cheese sauce ingredients together, add warm water to reach the desired consistency.
  3. Cut the pumpkin and carrots into bite size pieces, add the oil and condiments, coat well and roast at 210C for 45min-1h.
Yabing Liu


Yabing works in the public service but finds time to cook on weekends. Her cooking inspiration is her dad, who also works full time and rules the kitchen. She has lived in China, Singapore, USA, Australia and France, and tries to incorporate diverse food cultures into her recipes. Besides cooking, her hobbies include climbing, running, swimming, and yoga.

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