Leek and Broccoli Tofu Scramble

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  • Sep 04, 2020

This recipe is suitable for those in the puree or soft dietary stages after bariatric surgery. It is a great plant-based option that provides a good source of protein from the tofu and plenty of fibre from all of the vegetables. Try freezing any leftovers into large ice cube trays so you’ve got a quick easy pureed option on hand as needed.

  • Prep: 10 Minutes
  • Portions: 6 cups


  • 1 tbsp olive oil
  • 1 leek, halved lengthways and thinly sliced
  • 1tbsp dried mixed herbs
  • 1 head of broccoli, finely chopped
  • 300g spinach, thinly sliced
  • 1/3 cup green pesto (homemade or store bought)
  • 1/2 cup vegetable stock
  • 1 1/2 cups frozen peas
  • 300g firm tofu, crumbled
  • salt and pepper to taste


  1. Heat the oil in a large frying pan on a medium heat. Add the leek and herbs and cook for 5 minutes or until the leek has softened
  2. Add the broccoli, spinach, pesto and stock and stir for a further 3-4 minutes or until the spinach leaves have wilted
  3. Add the peas and crumble in the tofu, stirring to combine
  4. Season with salt and pepper to taste
  5. Once cool, transfer to a blender to whizz into a puree or serve immediately if in the soft stage