Tomato Tofu Scramble
Crumbed tofu gets a golden yellow glow thanks to a spoonful of turmeric in this vegan take on scrambled eggs. We pair tofu with tomatoes, but it can be cooked up with almost any vegetable, such as leftover roasted potatoes, sautéed mushrooms, or roasted bell peppers. For a fluffier scramble, we recommend pressing the tofu prior to crumbling it to remove excess water—this takes about 20 minutes of inactive time. If you’re in a pinch, you can skip the pressing step for a less defined, slightly softer-textured scramble.
This recipe comes to us from the The Complete Vegan Cookbook, by the Natural Gourmet Center with Alexandra Shytsman and Rebecca Ffrench.
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- 1 pound firm tofu, drained
- 3 tablespoons extra-virgin olive oil
- 1 small yellow onion, finely chopped
- 2 tablespoons pine nuts
- 1 garlic clove, minced
- ½ teaspoon ground cumin
- ½ teaspoon ground turmeric
- ¼ teaspoon dried red pepper flakes
- 1 large ripe tomato, seeded and diced
- 1 teaspoon fine sea salt, or to taste
- 2 tablespoons fresh lime juice (from 1 to 2 limes)
- Whole-wheat toast, to serve (optional)
Line a plate with paper towels and place the tofu on top. Place another paper towel on the tofu then top with another plate. Weigh it down with cans or pie weights for 20 to 30 minutes to remove excess water, draining off the water periodically. Using a fork or your hands, crumble the tofu into small bits.
Heat a medium skillet over medium heat, add the oil, and heat until it just starts to shimmer. Add the onion and cook until just softened, 2 to 3 minutes.
Stir in the pine nuts, garlic, cumin, turmeric, and red pepper flakes, and continue to cook until fragrant, about another 2 minutes.
Stir in the crumbled tofu, tomato, salt, and lime juice. Increase the heat to medium-high and cook until the tofu is heated through, about 5 minutes, stirring occasionally. Divide among plates and serve.
Reprinted from The Complete Vegan Cookbook: Over 150 Whole Foods, Plant-Based Recipes and Techniques by the Natural Gourmet. Copyright © 2019 by Natural Gourmet Cookery Corporation. Photographs copyright © 2019 by Christina Holmes. Published by Clarkson Potter/Publishers, an imprint of Penguin Random House LLC.