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Skillet Tofu Scramble with Tomatoes
The secret here is pressing and mashing the firm tofu well so it perfectly mimics the texture of soft-scrambled eggs. This plant-based morning staple relies on fresh tomatoes and a bright hit of lemon juice to balance the rich, earthy spices. Turmeric gives the dish a beautiful golden color, while garlic and fresh chives build a deeply savory foundation. A pinch of cayenne pepper adds just the right amount of background heat. You'll love how easily it pairs with whole-grain toast or warm corn tortillas for a hearty breakfast.
Equipment
- Stovetop
- Skillet
Ingredients
- 1 (14- to 16-ounce) package of firm tofu
- 3 tablespoons olive oil
- 1 large garlic clove, finely chopped
- ¼ cup fresh chives, snipped
- Pinch of cayenne pepper
- ½ teaspoon ground turmeric
- 1 large ripe tomato, seeded and chopped
- ½ teaspoon salt
- 1 tablespoon fresh lemon juice
- 1. Rinse tofu and press with clean towel to absorb excess water. Place in bowl and mash into small pieces with fork.
Instructions
- 1Warm the olive oil in a large skillet over medium heat. Add the chopped garlic, fresh chives, cayenne pepper, and ground turmeric. Cook and stir constantly for about two minutes until fragrant. Stir constantly here so the garlic doesn't burn and turn bitter.
- 2Stir the mashed tofu, chopped tomato, and salt into the skillet. Increase the heat slightly and let the mixture simmer for five minutes.
- 3Take the pan off the heat and stir in the fresh lemon juice.
Notes
- Prep: Rinse the firm tofu and press it with a clean kitchen towel to absorb excess water, then mash it into small pieces with a fork before cooking.
- Serving: Pair this dairy-free scramble with whole-grain toast or wrap it in a warm corn tortilla.