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Tofu Scramble with Tomatoes and Chives
Earthy turmeric and a subtle kick of cayenne pepper transform simple firm tofu into a deeply savory plant-based breakfast. As the scramble cooks, it absorbs all those warm spices while fresh tomatoes and snipped chives add bright color and fresh flavor. A final splash of lemon juice cuts through the richness, bringing a sharp, clean finish to the pan. You'll find it makes a fantastic filling for a warm breakfast tortilla or a hearty topping for toasted sourdough.
Equipment
- Skillet
- Stovetop
Ingredients
- 1 (14-ounce) package firm tofu
- 1 large garlic clove, finely chopped
- ¼ cup snipped fresh chives
- pinch cayenne pepper
- ½ teaspoon turmeric
- 1 large tomato, seeded and chopped
- salt
- 1 tablespoon lemon juice
Instructions
- 1Warm a 12-inch nonstick skillet over medium heat. Stir in the finely chopped garlic, fresh chives, cayenne pepper, and turmeric. Cook for 2 minutes, stirring continuously so the garlic doesn't burn and turn bitter.
- 2Mash the firm tofu and add it to the skillet along with the chopped tomato and a half teaspoon of salt. Increase the heat and simmer the mixture for 5 minutes.
- 3Remove the pan from the heat and stir in the lemon juice.
Notes
- Serving: Spoon this scramble over toasted sourdough or wrap it in a warm flour tortilla for a hearty breakfast.
- Storage: Keeps in the fridge for up to 4 days in an airtight container. Reheat gently on the stove or in the microwave.
- Prep: Pressing the tofu isn't strictly necessary for a scramble, but draining excess liquid helps it absorb the spices better.